Rustic Roasted Eggplant Dip With Fresh Herbs Food
RUSTIC EGGPLANT DIP
One summer I came up with this recipe after I harvested loads of eggplants, tomatoes and herbs from my garden. You can also grill the eggplants for extra flavor. -Debra Keil, Owasso, OK
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 2 cups.
Number Of Ingredients 13
Steps:
- Cut stems from eggplants; pierce several times with a fork. Place eggplants and red pepper on a foil-lined 15x10x1-in. baking pan. Rub 2 tablespoons oil over vegetables. , Bake at 400° for 30-35 minutes or until tender, turning occasionally. Cool slightly. Peel and coarsely chop eggplants; coarsely chop red pepper., In a food processor, combine the tomatoes, onion, parsley, lemon juice, vinegar, herbs, salt, pepper, eggplants, red pepper and remaining oil. Cover and process until blended. , Cover and refrigerate for at least 3 hours. Serve with pita chips.
Nutrition Facts : Calories 77 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 299mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic exchanges
RUSTIC ROASTED EGGPLANT DIP WITH FRESH HERBS
Steps:
- Preheat oven to 400 degrees. Wash and cut stems off eggplants. Rub eggplants and pepper with 2 T. olive oil. Season with salt and pepper. Roast for 25-30 minutes. Peel away the charred skin from the eggplant, coarsely chop the flesh and transfer it to a medium bowl. Add the remaining 1 T. of olive oil and the tomato, onion, parsley, lemon juice, vinegar, oregano or marjoram, thyme, mint, salt, and pepper. Mix well. Cover and refrigerate for at least 4 hours before serving. Season to taste with more salt and pepper if needed. Serve cool or at room temperature with fresh pita wedges or toasted pita chips.
ROASTED EGGPLANT WITH GARLIC AND HERBS
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings (3 cups)
Number Of Ingredients 8
Steps:
- Put the eggplant pieces in a large colander and sprinkle all over with the 2 tablespoons kosher salt. Set in the sink to drain for about 30 minutes.
- Preheat oven to 425 degrees F.
- Put a baking sheet in the oven to heat for 10 minutes.
- Meanwhile, peel and finely chop the shallot and garlic, and push to the side of the cutting board. Chop the parsley, then draw the shallots and garlic in with the herbs and chop them together, until finely chopped. Stir the aromatics and walnut oil together in a serving bowl.
- Toss the purged eggplant with the olive oil and pepper. Carefully remove the hot baking sheet from the oven and brush or drizzle with olive oil. Spread the eggplant out on the pan and return to the oven. Roast until the eggplant is tender yet firm and rich brown, about 30 minutes. Remove from the oven, toss with garlic and herbs. Serve right away or at room temperature.
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