STRANGE-FLAVOR EGGPLANT (RECIPE BY BARBARA TROPP FROM THE CHINA MOON COOKBOOK)
Categories Condiment/Spread Appetizer
Number Of Ingredients 14
Steps:
- Preheat oven to 475°F. Remove the leaves from the eggplant and prick in several places. Bake, turning once, until fork-tender, 20 - 40 minutes. Remove eggplant from oven and slit lengthwise to speed cooling. While still warm, remove the stem end and peel, scraping off the pulp and reserving. Process the pulp in a food processor until nearly smooth. Combine aromatics in a small bowl. Combine sauce ingredients in a small bowl. In a large skillet over med-high heat, add oil and swirl to coat. Cook aromatics until fragrant, about 15 seconds. Add the sauce and simmer briefly (30 seconds?). Add eggplant puree to skillet and stir well to blend and heat through. Remove from heat, taste and adjust chile flakes, sugar or vinegar to achieve a well-balanced flavor. Stir in sesame oil. Refrigerate overnight to allow flavors to meld. Serve at room temperature.
SMOKY EGGPLANT SPREAD
Essentially a delightful eggplant schmear to eat with warm pita triangles, this spread gets its pleasant smoky flavor from a deliberate charring of the eggplant skin. Whether over hot coals or under the broiler, the eggplant must be mercilessly blackened (the inner sweet flesh gets steamed to softness in the process). Tahini, olive oil, cumin, lemon and hot pepper take care of the rest.
Provided by David Tanis
Categories dips and spreads
Time 40m
Yield about 2 cups
Number Of Ingredients 12
Steps:
- Prepare a charcoal fire or heat the broiler. Pierce eggplants here and there with the point of a paring knife. Place eggplants 2 inches from heat source. Allow skins to blister and char, turning with tongs until entire surface is blackened and eggplants are completely soft, about 10 to 12 minutes. Set aside until cool enough to handle.
- Slice eggplants in half lengthwise and lay skin side down on a cutting board. Carefully scrape away flesh with a knife and put it in a colander. Discard burned skins. Do not rinse eggplant flesh - a few bits of remaining char is fine. Salt flesh lightly and leave for 5 to 10 minutes, then squeeze into a ball to remove liquid.
- Blitz eggplant, 1/2 teaspoon salt, tahini, lemon juice, garlic and cayenne in a food processor or blender to obtain a creamy purée. (For a more rustic spread, beat with a whisk instead.) Taste and adjust salt and lemon juice if necessary. Transfer mixture to a shallow serving bowl.
- Just before serving, stir together cumin and olive oil, and spoon over the mixture's surface. Sprinkle with paprika, parsley and mint. Serve with warm pita cut into triangles if desired.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 423 milligrams, Sugar 5 grams
ROASTED EGGPLANT SPREAD
Black pepper and garlic perk up this out-of-the-ordinary spread that hits the spot on a crisp cracker or toasted bread slice. -Barbara McCalley, Allison Park, Pennsylvania.
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 2 cups.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 84 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 153mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
STRANGE FLAVOR EGGPLANT SPREAD
An eggplant spread used by China Moon Cafe. Delicious!! A smooth roasted eggplant spread flavored with garlic, ginger, sesame oil and green onion. Spread on crusty bread.
Provided by LAURA NASON
Categories Spicy Appetizers
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (220 degrees C). Prick the eggplant several times with a fork, and remove the leaves. Place on a baking sheet. Bake for 30 minutes in the oven, turning over once, until tender. Remove from the oven, and slit open to cool.
- While the eggplant are still warm, remove the stem end and peel. Cut into chunks, and place them in the container of a blender or food processor. Process until smooth.
- In a small dish, combine the garlic, ginger, green onions, and red pepper flakes. In a separate dish, stir together the soy sauce, brown sugar, rice vinegar, and hot water.
- Heat a wok over high heat until hot enough to evaporate a drop of water. Pour in the peanut oil, and swirl to coat the wok. When the oil is hot, dump in the garlic mixture, and stir-fry for about 15 seconds. Pour in the soy sauce mixture, and bring to a simmer. Stir in the eggplant puree, cooking just until heated through. Remove to a serving dish, and stir in the sesame oil. Allow to cool, and serve at room temperature as a spread for the bread.
Nutrition Facts : Calories 316.3 calories, Carbohydrate 55.7 g, Fat 6.5 g, Fiber 4.8 g, Protein 10.5 g, SaturatedFat 1.2 g, Sodium 948.1 mg, Sugar 10.7 g
STRANGE FLAVOR EGGPLANT
Make and share this Strange Flavor Eggplant recipe from Food.com.
Provided by fredjo
Categories Vegetable
Time 50m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 12
Steps:
- Pierce eggplant with fork in several places. Bake at 475 until tender and somewhat collapsed (20-40 minutes).
- Remove from oven and slash down the center. When cool enough to handle, remove flesh from skin and puree in food processor or blender.
- In large frying pan, briefly saute ginger, garlic, scallions, and red pepper in canola oil.
- Mix together soy sauce, brown sugar, rice vinegar, and hot water to make sauce.
- Add sauce to ingredients in frying pan and bring to a gentle simmer.
- Add eggplant, mix together, and heat through.
- Remove from heat, add sesame oil, and mix thoroughly.
- Garnish with cilantro and serve with pita chips or crostini.
Nutrition Facts : Calories 78.1, Fat 2.9, SaturatedFat 0.2, Sodium 508.1, Carbohydrate 12.6, Fiber 2.8, Sugar 8.7, Protein 1.9
More about "strange flavor eggplant spread food"
EGGPLANT DIP (SALATA DE VINETE) - JO COOKS
From jocooks.com
LOTTIE + DOOF » STRANGE-FLAVOR EGGPLANT
From lottieanddoof.com
EGGPLANT SPREAD RECIPE - LET THE BAKING BEGIN!
From letthebakingbegin.com
STRANGE FLAVOR EGGPLANT SPREAD RECIPE | COOKTHISMEAL.COM
From cookthismeal.com
STRANGE FLAVOR EGGPLANT RECIPE | PCC COMMUNITY MARKETS
From pccmarkets.com
STRANGE FLAVOR EGGPLANT SPREAD - COOKING-RIGHT.NET
From cooking-right.net
RECIPE: SWEET & SMOKY EGGPLANT SPREAD | KITCHN
From thekitchn.com
3 CREATIVE WAYS TO COOK EGGPLANT BEFORE THE SEASON ENDS
From foodnetwork.com
STRANGE FLAVOR EGGPLANT SPREAD - YUM TASTE
From yumtaste.com
STRANGE FLAVOR EGGPLANT SPREAD - REVIEW BY ILENEFAITH
From allrecipes.com
STRANGE-FLAVOR EGGPLANT DIP | THE KITCHEN MOUSE
From kitchenmouse.rozentali.com
STRANGE FLAVOR EGGPLANT SPREAD - DAIRY FREE RECIPES
From fooddiez.com
STRANGE FLAVOR EGGPLANT SPREAD - REVIEW BY SUZANNE MANDEL-MOSKO
From allrecipes.com
SAVORY CRISPY EGGPLANTS - CHINA SICHUAN FOOD
From chinasichuanfood.com
FRINKFOOD - STRANGE FLAVOR EGGPLANT SPREAD
From frinkfood.com
15 BEST EGGPLANT RECIPES - WHAT TO MAKE WITH EGGPLANT
From thepioneerwoman.com
STRANGE FLAVOR EGGPLANT SPREAD | PUNCHFORK
From punchfork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love