Creamy Eggplant Dip Recipes

KETO BABA GANOUSH

Steps:

• Preheat an oven to 350°F (180°C).
• Prick the eggplant with a fork in several places and slice it in half lengthwise.
• Place on a rack with the flesh facing down. Cover with foil and bake for 10-15 minutes until the skin blisters and the flesh softens.
• Remove the foil, switch the oven to grill mode, and grill for 5-10 more minutes, turning frequently to grill both sides.
• When baked, remove from the oven and transfer the eggplant to a chopping board or a plate.
• Let them cool a little. Using a spoon remove the soft flesh from the baked eggplant leaving the skin aside.
• Place the eggplant flesh in a bowl of a food processor with the S blade attachment.
• Add the garlic cloves, lemon juice, tahini paste, olive oil, salt, cumin, and basil.
• Process for 30 seconds to combine the ingredients and form a dip. Don't over-process the mixture to keep some bites of eggplants.
• Taste and add more lemon juice or basil, if you like.
• Transfer the mixture into a serving bowl and spread with the back of a spoon to form a shallow well.
• Drizzle the olive oil over the top of the baba ganoush and sprinkle with sesame seeds, poppy seeds, and goji berries.
• Store in the fridge for 2-3 hours before serving.
• Serve cold.
• Store in an airtight container in the fridge for up to 3 days.

CREAMY EGGPLANT DIP

Steps:

• Heat oven to 350°F.
• Pierce eggplant in several places with fork. Place on baking sheet sprayed with cooking spray. Bake 45 min. or until tender; cool slightly.
• Chop eggplant coarsely; place in food processor. Add Neufchatel and mustard; process until blended. (A few chunks may remain.) Spoon into large bowl. Stir in peppers and onions.
• Refrigerate 1 hour.

CREAMY EGGPLANT CAMPANELLE

Steps:

• While the pasta is cooking, add enough olive oil to coat the bottom of a large frying pan. Heat over medium heat. Add garlic to hot oil and saute until tender, but not brown, 1 to 2 minutes. Add eggplant, salt, and pepper. Increase heat to medium-high and cook until eggplant is tender and browned, about 15 minutes.
• While the eggplant is cooking, bring a large pot of lightly salted water to a boil. Add campanelle and cook, stirring occasionally, until tender yet firm to the bite, 7 to 10 minutes. Drain.
• Add cream cheese and 1/2 cup milk to the eggplant; stir to combine. Add more milk if necessary to make a smooth cream sauce. Add sun-dried tomatoes and cook until warmed through, 1 to 2 minutes.
• Serve eggplant mixture over pasta and sprinkle with Parmesan cheese.