Eggplant Aubergine Tahini Dip Recipes

EGGPLANT (AUBERGINE)-TAHINI DIP

Eggplant (Aubergine)-Tahini Dip image

A distinctly Middle-Eastern dip known as Baba Ghanouj with a robust flavor of tahini blending with the smoky flavor of eggplant - makes a very inviting, exotically-flavored appetizer.

Provided by eatrealfood

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 large eggplant
4 tablespoons tahini
2 garlic cloves, crushed
1/4 cup ground almonds
1/2 lemon, juice of
1/2 teaspoon cumin powder
2 tablespoons fresh mint leaves
2 tablespoons olive oil
salt
fresh ground black pepper

Steps:

Roast eggplant under the broiler, turning frequently, until the skin is charred and blistered.
Peel away the skin, chop flesh roughly and drain in a colander for 30 minutes, and then press or blot to leak out as much liquid from the flesh as you can.
Put eggplant flesh into blender, add tahini, garlic, almonds, lemon juice, cumin powder, salt and pepper.
Transfer to serving bowl, fold in mint leaves and drizzle with olive oil.
Goes well with pita crackers.

Nutrition Facts : Calories 217.6, Fat 17.3, SaturatedFat 2.2, Sodium 15, Carbohydrate 14.2, Fiber 6.9, Sugar 3.7, Protein 5.5

EGGPLANT AND TAHINI SPREAD

Eggplant and Tahini Spread image

Categories Appetizer Eggplant Summer Grill/Barbecue Sesame Gourmet

Yield Makes about 3 cups

Number Of Ingredients 9

Ingredients

2 large eggplants (2 1/2 lb total)
1/4 cup well-stirred tahini (Middle Eastern sesame paste)
2 to 3 garlic cloves, chopped and mashed to a paste with 1/2 teaspoon salt
3 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
1to 1 1/2 teaspoons salt
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh parsley
Accompaniment: toasted pita wedges

Steps:

Prepare grill for cooking.
Grill eggplants on a rack set 4 inches over glowing coals, turning every 10 minutes, until charred all over and very soft, 20 to 35 minutes. (Or broil in a shallow baking pan about 6 inches from heat, turning occasionally.) Cool eggplants.
Discard charred skins and tough stem ends and purée eggplants in a blender with tahini, garlic paste, lemon juice, cumin, and salt until combined well. Season with more salt if necessary.
Transfer to a plate or bowl, then drizzle with oil and sprinkle with parsley.

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

BLACK-TAHINI AND EGGPLANT DIP

Black-Tahini and Eggplant Dip image

Update baba ghanoush for Halloween by making the smoky eggplant dip as dark as night-with black tahini. Serve with homemade grissini "snakes."

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 40m

Yield Makes 1 1/2 cups

Number Of Ingredients 10

Ingredients

1 medium eggplant (1 pound)
1 clove garlic, grated (1/2 teaspoon)
1/2 cup black tahini, such as Kevala Organic, well stirred
1 tablespoon fresh lemon juice
Kosher salt
2 tablespoons extra-virgin olive oil
1 tablespoon Greek yogurt
Cayenne pepper
Red-pepper flakes
Wavy Grissini, or beet chips, for serving

Steps:

Preheat broiler. Place eggplant on a foil-lined rimmed baking sheet and broil, turning occasionally, until soft and blistered all over, 15 minutes. Let cool 20 minutes, then cut open lengthwise and scoop out flesh into a fine-mesh sieve set over a bowl; press with a spatula to remove excess liquid.
Add eggplant to the bowl of a food processor with garlic, tahini, lemon juice, and 1 1/4 teaspoons salt. Process until smooth, 30 seconds. Drizzle in oil; pulse until combined.
Transfer mixture to a serving dish. Stir 2 teaspoons water into yogurt; drizzle over dip. Sprinkle with cayenne and red-pepper flakes. Serve with grissini or chips.

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