Eggplant Aubergine Dip Recipes

CURRIED EGGPLANT (AUBERGINE) DIP

Curried Eggplant (Aubergine) Dip image

This recipe was developed out of a need to use up eggplant that are going nuts out in my garden. We love Indian food and this was inspired by a spiced eggplant we eat with our favorite curry.

Provided by MacChef

Categories Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 medium eggplants
1 tablespoon oil
1 small onion, chopped
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon curry powder
2 garlic cloves, crushed
3 teaspoons ginger, minced
1/4 teaspoon cayenne pepper
1 tablespoon tomato paste
1 tablespoon cilantro
1/4 cup plain fat-free yogurt
1/2 lemon, juice of

Steps:

Preheat oven to 475 degrees. Prick eggplants and roast for 35-40 minutes until colapsed and wrinkled. Let cool.
Meanwhile, heat oil in a small pan and add onion over medium heat and cook 3-4 minutes. Add next 6 ingredients and saute until onions are soft and mixture is fragrant.
Pour mixture in food processor and cool slightly. Add yogurt, cilantro and tomato paste and process until smooth.
Remove the pulp from the roasted eggplant and put into processor and process until smooth. Add lemon juice and salt and pepper to taste. Process again for 30 seconds. Serve hot, cold or room temp with pita chips.

Nutrition Facts : Calories 63.3, Fat 2.1, SaturatedFat 0.3, Cholesterol 0.1, Sodium 25.7, Carbohydrate 10.9, Fiber 5.1, Sugar 4.5, Protein 2.2

EGGPLANT (AUBERGINE) DIP

Eggplant (Aubergine) Dip image

This is a spicy dip that could be served with Flat Bread, Nan bread or Turkish Bread. The recipe was found in a book called 'Creative food - Finger Food' by The Australian Woman's Weekly.

Provided by Chef floWer

Categories Spreads

Time 50m

Yield 1 1/2 cups

Number Of Ingredients 8

Ingredients

1 (300 g) eggplants, medium size
1 cup breadcrumbs
2 garlic cloves, crushed
1/2 cup fresh parsley, chopped
2 teaspoons ground cumin
1/2 teaspoon hot paprika
2 tablespoons lemon juice
1/4 cup yoghurt (natural yoghurt)

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.

SMOKY EGGPLANT DIP

Smoky Eggplant Dip image

Provided by Giada De Laurentiis

Categories appetizer

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

2 large globe eggplants
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh mint
1 teaspoon chopped fresh oregano
2 tablespoons lemon juice
6 dried pequin chiles, crushed
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
Flatbread or crackers, for serving

Steps:

Preheat the oven to 425 degrees F.
Pierce each eggplant with the tip of a knife in about 10 spots. Place on a rimmed baking sheet and roast until very soft and cracking in a few spots, about 50 minutes. Let cool slightly.
Cut each eggplant open lengthwise and scrape out the flesh with a large spoon; discard the skin. Place the flesh in the bowl of a food processor and pulse to coarsely chop. Add the parsley, mint, oregano, lemon juice, chiles, salt and olive oil. Puree for 20 seconds to combine. Allow to cool slightly before serving with crackers.

ROASTED EGGPLANT SPREAD

Roasted Eggplant Spread image

Provided by Ina Garten

Categories appetizer

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste

Steps:

Preheat the oven to 400 degrees F.
Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
Cool slightly.
Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.

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