Roasted Eggplant Spread Food

ROASTED EGGPLANT SPREAD

Steps:

• Preheat the oven to 400 degrees F.
• Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, cayenne and salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
• Place the vegetables in a food processor fitted with a steel blade, add the lemon juice and tahini, and pulse 3 or 4 times to blend. Taste for salt and pepper. Transfer to a bowl and add the chopped parsley. Garnish with extra parsley.

ROASTED EGGPLANT SPREAD

Steps:

• Preheat oven to 400°. Mix first 4 ingredients. Place vegetables in a large bowl; toss with oil mixture. Transfer to a 15x10x1-in. pan coated with cooking spray. Roast vegetables until softened and lightly browned, 45-50 minutes, stirring once., Transfer to a food processor; cool slightly. Add tomato paste; pulse just until blended (mixture should be chunky)., Transfer to a bowl; cool completely. Serve with baguette slices or crackers.

ROASTED EGGPLANT (AUBERGINE) SPREAD

Steps:

• Preheat the oven to 400 degrees F.
• Cut the eggplant, bell pepper, and onion into 1-inch cubes.
• Toss them in a large bowl with the garlic, olive oil, salt, and pepper.
• Spread them on a baking sheet; roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
• Cool slightly.
• Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend.
• It should still have a lot of texture left, and not completely pureed.
• Taste for salt and pepper.

ROASTED EGGPLANT SPREAD

Steps:

• Preheat the oven to 400 degrees F.
• Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
• Cool slightly.
• Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.

ROASTED EGGPLANT, ONION AND GARLIC DIP OR SPREAD

Steps:

• Preheat oven to 400 degrees F.
• Rub eggplant and onion with olive oil and place on a baking sheet.
• Bake about 25-30 minutes, until the eggplant and onion have softened, turning once.
• Add the garlic to the baking sheet at the baking halfway point, approximately 15 minutes.
• Remove from oven and cool until able to handle.
• Peel the eggplant and garlic and place into food processor (easiest way to get the eggplant is to cut in half and scoop it out with a spoon).
• Cut the onion into quarters or large chunks and add to the food processor.
• Add vinegar, lemon juice, parmesan, salt and pepper.
• Pulse until it is of a dip or spread consistency.
• Add cilantro and briefly pulse.
• Taste and adjust the seasonings.
• Refrigerate until ready to eat.

MUTABAL (EGGPLANT-TAHINI DIP)

Steps:

• Cook the eggplants directly on the burner of a gas stove or in the oven. On a gas stove, sear the eggplants directly over a medium-high flame. Rotate every 5 minutes, until the globes are completely blackened, about 15 minutes total. Alternately, preheat the oven to 450°F. Place the eggplants on a sheet tray, poke them all over with the tines of a fork, rub them with the oil, and place the tray in the oven and cook for 25 to 30 minutes, until the eggplants collapse in on themselves and the skins are blackened.
• Place the cooked eggplants in a bowl and seal the bowl with plastic wrap to let the eggplants steam in their own juices.
• In a medium bowl, combine the tahini, lemon juice and zest, garlic, cumin, salt, and pepper.
• When the eggplants have cooled enough to touch, split them lengthwise. Using a spoon, scrape out the pulp, discarding the skins and stems. For a milder flavor, scrape the seeds off the strands of pulp.
• Use a fork to mash the pulp into the tahini-garlic mix, creating a chunky dip. Adjust the salt to taste.
• When ready to serve, scoop the eggplant mixture onto a serving plate. Use a spoon to create a well in the center and drizzle in the oil, then garnish with the molasses, pomegranate seeds, and parsley.

ROMANIAN ROASTED EGGPLANT SPREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Poke eggplant with a fork and place on a baking sheet.
• Roast in the preheated oven until skin is charred and eggplant is soft, about 45 minutes. Cool until easily handled, 5 to 10 minutes.
• Peel eggplant and drain in a colander for 30 minutes. Chop eggplant very finely.
• Place eggplant in a bowl and blend using an electric mixer. Gradually add oil and keep mixing until incorporated, about 2 minutes. Add yogurt and salt; mix well. Stir in chopped onion.

ROASTED EGGPLANT AND OLIVE SPREAD WITH PITA BREAD CHIPS

Steps:

• Preheat oven to 475°F. Pierce eggplants with fork. Place on baking sheet. Roast until skins are blackened and eggplants are soft, turning occasionally, about 1 hour. Cut eggplants in half. Spoon flesh into strainer set over bowl; drain 15 minutes. Maintain oven temperature.
• Meanwhile, brush pita rounds lightly with oil. Sprinkle pita rounds with salt and pepper. Cut each pita round into 6 wedges. Arrange wedges on clean baking sheet. Bake until crisp, about 4 minutes; cool.
• Transfer drained eggplant to medium bowl. Mix in olives, garlic, vinegar, cumin and 1 tablespoon oil. Season spread with salt and pepper. Mound in small bowl. Serve with chips.

ROASTED EGGPLANT DIP

Steps:

• Preheat oven to 425 degrees. Place eggplant and garlic on a rimmed baking sheet and rub with 2 tablespoons oil. Roast until garlic is soft and golden, 20 minutes. Remove garlic and set aside. Continue to roast eggplant until soft and deflated, 20 to 25 minutes more. Let cool 20 minutes.
• Slice eggplant open and scrape flesh into the bowl of a food processor. Peel garlic and add to bowl, along with lemon juice, tahini, salt, and 2 tablespoons oil. Process until smooth. (To store, refrigerate, up to 2 days.) Serve drizzled with more oil and a sprinkle of paprika if desired.