Spicy Spanish Eggplant Aubergine Dip Food

SZECHUAN SPICY EGGPLANT

Steps:

• Remove the eggplant stem and cut into 1-inch cubes. In a medium bowl, combine the soy sauce, chicken stock, chili sauce, sugar, ground black pepper and oyster sauce. Stir together well and set aside. In a separate small bowl, combine the cornstarch and water, and set aside.
• Coat a large, deep pan with cooking spray over high heat and allow a few minutes for it to get very hot. Saute the garlic, half of the green onions, ginger and dried shrimp, if using (see Cook's Note) for 3 to 5 minutes, stirring constantly, until they begin to brown. Stir in the ground beef or pork and cook for 3 more minutes, again stirring constantly, until browned.
• Pour the eggplant into the pan and stir all together. Pour the reserved soy sauce mixture over all, cover the pan, reduce heat to medium low and let simmer for 15 minutes, stirring occasionally. If you're using fresh shrimp, add it during the last few minutes of cooking. Stir in the reserved cornstarch mixture and let heat until thickened. Finally, stir in the rest of the green onions and the sesame oil.
• Serve over hot rice.

SPICY SPANISH EGGPLANT (AUBERGINE) DIP

Steps:

• Preheat oven to 450°.
• Pierce eggplants several times with a fork; place on a baking sheet. Bake for 45 minutes turning often, until blackened.Cool slightly; peel. Drain eggplant pulp in a colander for 5 minutesthen chop.
• Combine tomato paste and next 5 ingredients (through ground red pepper) in a small bowl, stirring until smooth.
• Heat oil in a large nonstick skillet over medium-low heat. Add onion and garlic cook 6 minutes , stirring occasionally. Stir in eggplant, tomato paste mixture, and anchovies; cook 10 minutes.
• Remove from heat; stir in parsley and spoon it into a bowl. Cover and chill for at least 1 hour.
• Makes 12 1/2 servings.

EGGPLANT (AUBERGINE) DIP

Steps:

• Place eggplant on oven tray. Bake, uncovered, in moderate oven 180°C about 40 minutes or until soft.
• Remove eggplant and place eggplant in paper bag for 10 minutes.
• Remove and discard eggplant skin, chop flesh.
• Blend or process eggplant with remaining ingredients until smooth. You may need to add more yoghurt depending how smooth or thick you prefer your dip. Cover, refrigerate until cold.

SPANISH EGGPLANT (AUBERGINE)

Steps:

• Place eggplant in salted water and let soak for 30 minutes; drain.
• Again cover with water and add onion, bell pepper, salt and pepper, cook until tender; drain and mash.
• Cool.
• Grease a casserole dish.
• In mixing bowl place eggplant, oil, eggs and cracker crumbs.
• Mix well and place in greased casserole dish.
• Cover with cheddar cheese.
• Bake 30-40 minutes at 350°F.

EGGPLANT (OR AUBERGINE) DIP

Steps:

• Preheat the oven to hot (220°C; 425°-450°F; 7-8 Gas Mark); pierce the eggplant all over with a fork or skewer; place the whole eggplant and the quartered onion on an oiled oven tray, brush lightly with olive oil and bake for 25-30 minutes.
• Turn the eggplant and onion pieces.
• After the eggplant and onion have been baked for another 10-15 minutes (a total of 35-45 minutes), add the garlic cloves to the baking tray and bake the vegetables for approximately 15 more minutes. The eggplant and onion should have been now baked for about an hour and the eggplant, the onion and the garlic should all have softened.
• Set aside the eggplant, onion and garlic for about 15 minutes or until they have cooled; peel the eggplant; discard the skin; and chop the flesh coarsely.
• Blend or process the eggplant flesh, the onion pieces and the cloves of garlic with the remaining ingredients (except for the chopped walnuts) until the mixture is smooth; cover and refrigerate for a minimum of 3 hours or preferably overnight.
• Combine the chopped walnuts with the dip and serve it with pita bread or crusty rolls as part of an antipasto mezze platter.

ARMENIAN EGGPLANT (AUBERGINE) DIP

Steps:

• Preheat oven to 400°F.
• Prick eggplant with a fork in 10-12 places and rub with olive oil.
• Bake uncovered for about an hour, or until the pulp feels quite soft.
• Scoop out the pulp and place in a small saucepan. Add lemon juice and.
• cook over medium heat until the water has evaporated - about 5.
• minutes.
• Saute the onion in butter. Blend enough of the flour in to make a.
• thick roux, then add milk slowly to form a thick sauce. Beat lightly.
• into the eggplant. Season with salt, pepper and nutmeg. Add the.
• Parmesan cheese and a few drops of warm milk if dip is too thick.
• Store overnight in the refrigerator but bring to room temperature.
• before serving with crackers, bagel chips, or strips of crisped pita.