Rustic Roasted Eggplant Dip With Fresh Herbs Food

RUSTIC EGGPLANT DIP

Rustic Eggplant Dip image

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

Ingredients

2 small eggplants
1 medium sweet red pepper, halved and seeds removed
3 tablespoons olive oil, divided
1/2 cup chopped seeded plum tomatoes
3 tablespoons finely chopped onion
1 tablespoon minced fresh parsley
1 teaspoon lemon juice
1 teaspoon red wine vinegar
1 teaspoon each minced fresh oregano, thyme and basil
2 mint leaves, coarsely chopped
1 teaspoon salt
1/2 teaspoon pepper
Baked pita chips or pita wedges

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

RUSTIC ROASTED EGGPLANT DIP WITH FRESH HERBS image

Categories Vegetable Appetizer Roast Vegetarian

Yield 6 servings

Number Of Ingredients 15

Ingredients

3 Chinese or Japanese eggplants (slender variety)
1 sweet pepper, stemmed and seeded
3 T. extra virgin olive oil, divided
1/2 cup finely diced Roma tomatoes
3 Tbs. onion, minced
1-1/2 tsp. chopped fresh flat-leaf parsley
1 tsp. fresh lemon juice
1 tsp. red-wine vinegar
1/2 tsp. chopped fresh oregano or marjoram
1/2 tsp. chopped fresh thyme
1/2 tsp. chopped fresh basil
1 mint leaf, chopped
1 t. sea salt
1/2 t. ground pepper
sea salt and freshly ground black pepper

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

Roasted Eggplant with Garlic and Herbs image

Provided by Food Network Kitchen

Categories side-dish

Time 50m

Yield 4 servings (3 cups)

Number Of Ingredients 8

Ingredients

2 large eggplants (3 pounds), unpeeled, cut into 1 1/2-inch chunks
2 tablespoons kosher salt
1/2 medium shallot
1 clove garlic
1/2 cup flat-leaf parsley, packed
2 tablespoons full flavored walnut oil
1/4 cup extra-virgin olive oil, plus as needed
1/2 teaspoon freshly ground pepper

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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