Creamy Roasted Eggplant Dip Recipes
ROASTED EGGPLANT DIP
Roasting the eggplant in its skin steams the flesh, turning it soft and silky-great for a dip to serve with pita wedges as an appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Place eggplant and garlic on a rimmed baking sheet and rub with 2 tablespoons oil. Roast until garlic is soft and golden, 20 minutes. Remove garlic and set aside. Continue to roast eggplant until soft and deflated, 20 to 25 minutes more. Let cool 20 minutes.
- Slice eggplant open and scrape flesh into the bowl of a food processor. Peel garlic and add to bowl, along with lemon juice, tahini, salt, and 2 tablespoons oil. Process until smooth. (To store, refrigerate, up to 2 days.) Serve drizzled with more oil and a sprinkle of paprika if desired.
Nutrition Facts : Calories 109 g, Fat 10 g, Fiber 2 g, Protein 2 g
CREAMY ROASTED EGGPLANT DIP
Nothing beats homemade roasted eggplant dip-and this one is as easy to make as it is creamy and delicious!
Provided by My Food and Family
Categories Home
Time 3h55m
Yield 16 servings, about 2 Tbsp. each
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Place eggplant halves, cut sides up, on baking sheet. Score flesh with sharp knife; brush with dressing. Top with garlic.
- Bake 30 min. or until eggplant is tender. Cool 15 min. Scoop flesh from centers of eggplant halves; place, with garlic, in blender. Blend until smooth. Discard eggplant shells.
- Spoon eggplant mixture into medium bowl. Add remaining ingredients; mix well. Refrigerate 3 hours.
Nutrition Facts : Calories 20, Fat 0.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
ROASTED-EGGPLANT DIP
Roasting eggplant results in a smoky, earthy dip. Homemade garlic chips add crunch. Serve the dip spread onto grilled flatbread.
Provided by Martha Stewart
Categories Appetizers
Time 2h5m
Yield Makes 3 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Roast eggplants on a baking sheet until collapsed and very tender, about 1 hour and 15 minutes.
- Let stand until cool enough to handle. Peel, and discard skins. Transfer flesh to a colander, and let drain for 15 minutes. Finely chop eggplant, and transfer to a bowl. Stir in 3 tablespoons oil, the molasses, minced garlic, and 1 1/2 teaspoons salt.
- Heat remaining 2 tablespoons oil and the sliced garlic in a skillet over medium heat until garlic is golden, 6 to 7 minutes. Drizzle garlic oil over dip, and garnish with garlic chips.
RICH AND CREAMY ROASTED EGGPLANT SOUP
This is a great tasting soup, rich and creamy, with tangy goat cheese to balance out your taste sensation! If you want to, you can use chicken or vegetable broth in the place of the heavy cream--but I like the cream, myself!
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h45m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place tomatoes, eggplant, onion and garlic on a baking sheet and brush with oil.
- Roast in preheated oven until very tender and brown in spots, 45 minutes.
- Scoop out eggplant pulp and discard skin. Place eggplant pulp, tomatoes, onion and garlic in a large heavy saucepan with thyme and chicken broth. Bring to a boil over medium heat, then reduce heat and simmer until onion is very tender, 45 minutes.
- Puree in batches in a food processor or blender, or using an immersion blender. Return to low heat and stir in cream. Bring to a simmer, thinning with more broth, if necessary. Season with salt and pepper. Ladle into bowls and sprinkle with goat cheese.
Nutrition Facts : Calories 440.5 calories, Carbohydrate 22.4 g, Cholesterol 101.1 mg, Fat 37 g, Fiber 4.9 g, Protein 9.2 g, SaturatedFat 20 g, Sodium 163.4 mg, Sugar 9.1 g
CREAMY EGGPLANT DIP
An eggplant baked until tender is blended with a creamy mix of Neufchatel cheese, Dijon mustard and chopped peppers in this elegant, party-perfect dip.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 20 servings, 2 Tbsp. each
Number Of Ingredients 6
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.
Nutrition Facts : Calories 25, Fat 1.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
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- Smash the garlic cloves to remove the skin and make sure they are thin enough to stuff into the eggplant. Do this by placing the knife blade horizontal to the cutting board and garlic clove, with the edge facing away from you. While holding the knife handle with your non-dominant hand, use a fist or the lower palm of the other and press firmly down on the blade to smash the garlic. The skin should come off immediately and easily.
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- Poke the eggplants all over with a fork and place on foil, on baking sheet, and roast for 45 minutes. Let cool for about 10 minutes, then halve the eggplants vertically, scoop out the flesh and put in a fine mesh strainer.
- Press out and drain juice that will come out. Then place flesh into a food processor or blender. Discard the skin.
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