ROASTED VEGETABLE DIP WITH BAKED PITA CRISPS
This tasty dip and easy crisps are a great choice for entertaining or taking to any get-together. Try dipping baby-cut carrots, cucumber slices, green bell pepper strips, toasted pita bread wedges or baked tortilla chips.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 50m
Yield 7
Number Of Ingredients 12
Steps:
- Heat oven to 400°. Spread zucchini, yellow squash, bell pepper, onion and garlic in jelly roll pan, 15 1/2x10 1/2x1 inch. Spray vegetables with cooking spray. Sprinkle with salt and red pepper.
- Bake about 30 minutes, turning vegetables once, until vegetables are tender and lightly browned.
- Place vegetables in blender or food processor. Cover and blend on high speed about 1 minute, stopping blender occasionally to scrape sides, until smooth.
- Serve warm, or refrigerate at least 2 hours until chilled. Serve with Baked Pita Crisps and vegetable dippers.
- Baked Pita Chips: Heat oven to 375°. Split each pita bread around edge with knife to make 2 rounds. Lightly brush oil over pita rounds. Sprinkle with basil and cheese. Cut each round into 8 wedges. Place in single layer in 2 ungreased jelly roll pans, 15 1/2x10 1/2x1 inch, or on 2 cookie sheets. Bake uncovered 6 to 8 minutes or until light brown and crisp. Cool slightly (chips will continue to crisp as they cool). Serve warm or cool. Store in tightly covered container up to 3 weeks at room temperature.
Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 3 g, TransFat 0 g
ROASTED RED BELL PEPPERS WITH EGGPLANT (FUNGHETTO)
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the peppers: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking dish or baking sheet with vegetable oil cooking spray. Arrange the peppers, cut side-up, on the baking sheet and drizzle with the olive oil. Bake until the peppers are tender but still holding their shape, about 20 minutes.
- For the eggplant: Heat the vegetable oil over medium-high heat in a 12-inch nonstick skillet. Add the eggplant in batches and cook, stirring frequently, until golden, 15 to 20 minutes. Drain on paper towels and season with salt.
- For the filling: Combine the cooked eggplant, tomato-basil sauce, olives, capers, salt and pepper in a 12-inch nonstick skillet. Bring to a simmer and cook until slightly thickened, about 8 minutes.
- For the topping: In a small bowl, combine the breadcrumbs and Parmesan.
- Preheat the broiler.
- Spoon the filling into the bell peppers and sprinkle the topping over the filling. Drizzle with the olive oil and broil until a golden crust forms, 2 to 3 minutes.
ROASTED EGGPLANT DIP
Here's a fun way to use some of your garden-fresh eggplant crop. This chunky guacamole-like dip--seasoned with lemon juice, onions and chives--goes great with pita wedges or melba toast. Field editor Nina Hall of Citrus Heights, California contributed this recipe.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 1-1/2 cups.
Number Of Ingredients 10
Steps:
- Pierce eggplant several times with a fork. Place eggplant and onions in a shallow foil-lined baking pan. Bake at 400° for 25-30 minutes or until tender. Cool. Peel and cube the eggplant., In a blender, combine the yogurt, lemon juice, oil, salt, pepper, eggplant and onions. Cover and process until almost smooth. Add 2 tablespoons chives; cover and process until blended. , Transfer to a serving bowl; sprinkle with remaining chives. Serve with pita wedges and carrots if desired.
Nutrition Facts : Calories 158 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 421mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
ROASTED EGGPLANT AND RED PEPPER DIP
Eggplant is roasted until tender and golden brown and then mashed together with roasted peppers to make this creamy, flavorful dip.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 16 servings, 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Brush both sides of eggplant with dressing; place on rimmed baking sheet. Bake 30 min. or until tender. Cool slightly. Coarsely mash eggplant.
- Mix cream cheese and dressing with until blended. Stir in eggplant and remaining ingredients. Spoon into 9-inch pie plate.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 90, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 160 mg, Carbohydrate 4 g, Fiber 1 g, Sugar 2 g, Protein 2 g
OVEN ROASTED RED BELL PEPPER AND EGGPLANT
Make and share this Oven Roasted Red Bell Pepper and Eggplant recipe from Food.com.
Provided by Girl from India
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 200C.
- Arrange the wedges of the eggplant and the red pepper in a baking pan. (A large pan is preferable to facilitate even cooking.)
- Drizzle the oil and sprinkle the seasonings over the vegetables.
- Roast in the oven for around 15 mins (turn with a spatula now and then) until the vegetables are brown around the edges.
- Sprinkle the fresh herbs if you are using them.
- Serve.
Nutrition Facts : Calories 78.4, Fat 3.8, SaturatedFat 0.6, Sodium 4, Carbohydrate 11.4, Fiber 5.9, Sugar 5.7, Protein 2
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 AND OLIVE SPREAD WITH PITA BREAD CHIPS
Provided by Patrick Corrigan
Yield Makes about 2 cups of spread
Number Of Ingredients 7
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 RED PEPPER AND EGGPLANT DIP WITH PITA WEDGES
Categories Condiment/Spread Food Processor Pepper Appetizer Roast Cocktail Party Vegetarian Quick & Easy Eggplant Birthday Chill Simmer Gourmet Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Coat eggplant and bell peppers lightly with additional oil and arrange in a jelly-roll pan. Roast vegetables, turning once or twice, 30 to 40 minutes, or until eggplant is very soft and bell peppers are charred. Transfer peppers to a metal bowl and let steam, covered tightly with plastic wrap, until cool enough to handle.
- Peel and seed bell peppers and pat dry between paper towels. Peel eggplant and put flesh in a food processor. Add bell peppers, remaining 4 tablespoons oil, garlic, lemon juice, jalapeño, and salt and pepper to taste and combine well.
- Transfer mixture to a heavy saucepan and simmer, stirring frequently, 15 to 20 minutes, or until thickened and reduced to about 2 cups.
- Cool dip and chill, covered, at least 1 day and up to 1 week.
- Serve dip with pita wedges.
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ROASTED EGGPLANT RED PEPPER DIP - BAKED
From baked-theblog.com
5/5 (1)Total Time 35 minsCategory SavouryCalories 108 per serving
- In a large bowl toss the eggplant, red pepper, and red finger chilli with 1 tablespoon of garlic oil. Place the red pepper halves face down, tucking the red finger chilli pieces underneath the red pepper halves for protection. Roast everything in the oven for 20 minutes or until the skin of the red pepper is charred. Remove from the oven and set on a wire rack to cool for 5 to 10 minutes.
- Once cooled slightly, place the roasted eggplant, red pepper, and chilli, along with the roasted garlic, in the bowl of a food processor or in a blender. Pulse the vegetables together a few times until well mixed but still chunky.
- Scrape the mixture into a bowl. Stir in the vinegar, salt, pepper, and remaining garlic oil. Adjust the seasoning to suit your taste then serve with pita, nacho chips, crackers, or anything else you like.
VEGAN ROASTED EGGPLANT AND TOMATO PARTY DIP RECIPE ...
From chefdehome.com
Cuisine MediterraneanCategory DipServings 2.5Total Time 35 mins
- Roast eggplant on open gas flame or outside grill until skin gets charred and split, eggplant pulp will be cooked and juices will start to run out. Let it cool to handle. Peel off the outer burnt skin (don't rinse under water).
- Chop eggplant in a food processor until roughly chopped, just a few pulses (don't puree it), still chunky and not mashed. You can also use a knife to very fine chop eggplant instead of processing in food processor.
- Heat oil in a heavy bottom pan. When oil is hot, add cumin seeds, let'em sputter. Now add ginger, garlic, green chili(if using) and red onion and saute until onions are soft, about 3-4 minutes.
- Add chopped tomatoes with 1/2 teaspoon of salt and stir fry for 5-6 minutes, or until tomatoes are soft and have started to melt in onions.
RED PEPPER AND EGGPLANT DIP RECIPE - 1 POINT | LAALOOSH
From laaloosh.com
Servings 6Total Time 1 hr 20 minsEstimated Reading Time 2 minsCalories 112 per serving
- Preheat oven to 400 degrees. Line a large, rimmed baking sheet with parchment paper and mist with nonfat cooking spray.
- Place bell peppers and eggplant on baking sheet, and roast, turning once or twice, for about 40 minutes, or until eggplant is very soft and bell peppers are charred. Transfer to a large metal bowl or a brown paper bag, cover tightly with plastic wrap, and let rest/steam until cool enough to handle.
- Peel skin from eggplant and bell peppers, and remove seeds from bell peppers. Place all vegetable flesh in a food processor. Add in remaining ingredients, and pulse until well combined.
- Transfer mixture to a large sauce pan, season as desired with salt and pepper, and simmer over medium heat for about 15-20 minutes, allowing the dip to reduce down to about 2 cups.
ROASTED EGGPLANT & RED PEPPER DIP {RECIPE} - SAVORY SPIN
From savoryspin.com
4.6/5 (9)Estimated Reading Time 2 minsServings 6Total Time 50 mins
- Generously sprinkle the red pepper, eggplant, garlic, onions, ginger with the olive oil and bake for 40 minutes
- Remove from oven and place in a food processor along with the honey, sambal oelek, vinegar, salt, pepper, paprika, and chili flakes
ROASTED EGGPLANT DIP (BABA GANOUSH) - MCCORMICK
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Estimated Reading Time 2 mins
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SMOKY ROASTED EGGPLANT DIP WITH BELL PEPPER & WALNUT - MY ...
From mypureplants.com
5/5 (6)Total Time 45 minsCategory Appetizer, Breakfast, Side DishCalories 236 per serving
- While the vegetables are roasting, take a frying pan and heat to medium. Add oil and sautee the chopped onion and garlic in a frying pan on medium heat for 1-2 minutes. (If you do oil-free, sautee with water or veggie broth). Add minced walnuts, tahini, soy sauce and all seasoning and stir to combine. Cook for another 1-2 minutes.
- Add the roasted eggplant and bell pepper, and the cooked spicy onion garlic base in a tall but thin container and puree them thoroughly with an immersion blender.
ROASTED EGGPLANT DIP - CULINARY HILL
From culinaryhill.com
Ratings 16Total Time 55 minsCategory AppetizerCalories 109 per serving
- Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
- In a large bowl, combine eggplant, red bell pepper, onion, garlic, and thyme. Drizzle with olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to combine.
- Spread on prepared baking sheet and roast until the vegetables are soft and lightly browned, about 45 minutes, stirring halfway through roasting time. Cool 5 minutes.
- Transfer to a food processor and add tomato paste. Pulse until blended, 3 or 4 times. Transfer to a bowl and stir in lemon juice, red wine vinegar, sugar, and red pepper flakes. Season to taste with salt and pepper. Serve warm or at room temperature.
ROASTED EGGPLANT DIP: A DELICIOUS APPETIZER FOR SUMMER
From panningtheglobe.com
5/5 (2)Total Time 1 hr 5 minsCategory AppetizerCalories 84 per serving
- Preheat oven to 400ºF. Pierce the eggplant several times with a fork. place it on a jellyroll pan and bake it for 45 minutes in the center of the oven until it is cooked through and the skin is wrinkly. Transfer the eggplant to a work surface and cool for 10 minutes. Slice eggplant in half lengthwise and peel off the skin. Chop the flesh roughly and transfer to a bowl. Add the tomato, onion, and dressing. Toss gently to combine.
ROASTED EGGPLANT AND PEPPER DIP - FEARLESS DINING
From fearlessdining.com
5/5 (2)Total Time 20 minsCategory Gluten Free Appetizer RecipesCalories 51 per serving
BABA GANOUSH WITH ROASTED PEPPERS - A ZEST FOR LIFE
From azestforlife.com
Estimated Reading Time 3 mins
- Cut eggplant in half lengthwise. Line a rimmed baking pan with parchment paper or a silat liner. Add a drizzle of good olive oil and lay the eggplant - cut side down. Add the peppers to the side of the pan, drizzle with oil, rub in and sprinkle with a pinch of sea salt. Roast the eggplant and peppers for 30 minutes.
- Return eggplant for 15 more minutes (total 45 minutes cooking time. Eggplant will "poop" and collapse when done. Check to see if the underside flesh has a golden color. The eggplant "meat" will not be watery - but full of charred-roasty flavor. Remove eggplant from oven, let cool until just easy enough to handle.
ROASTED EGGPLANT DIP WITH FETA CHEESE - MARIAUSHAKOVA.COM
From mariaushakova.com
4.6/5 (11)Total Time 1 hr 15 minsCuisine MediterraneanCalories 148 per serving
- Cut the eggplant in half lengthwise. Place it on a cutting board sliced side up, sprinkle with salt and leave for 30 minutes. The eggplant will release some moisture which helps to get rid of the slightly bitter taste typical for larger eggplant varieties. (You don't have to do this if you don't mind the bitter taste).
- Rinse the eggplant slices, pat them dry with a paper towel and generously rub with olive oil. Place the eggplant on a baking sheet and roast for 15 minutes.
- Rub the red pepper, garlic, and onion with olive oil and place on the baking sheet beside the eggplant. Place the tomato on the baking sheet as well and roast the vegetables for another 45 minutes or until tender.
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