Eggplant Dip Aubergine En Canton Recipes

EGGPLANT DIP - AUBERGINE EN CANTON

Steps:

• Preheat oven to 400°F.
• Poke the eggplants with a fork and bake for 45 minutes to an hour until browned and a bit shriveled.
• While the eggplants cook, prepare your sauce.
• Puree the garlic cloves with lemon juice and salt.
• In a small bowl blend together all the ingredients for the sauce, the pureed garlic, the anchovy paste, the capers, olive oil, tomato paste and parsley.
• When the eggplants are cooked(if you press on one in the oven with a wooden spoon, it will easily cave in to the pressure of the spoon), remove from oven, let cool for a moment.
• Slit down the middle and scoop pulp into a serving dish.
• Discard the skins.
• Cut the pulp coarsely and blend in the sauce.
• Serve warm or cold.
• *An alternative serving style would be to have a small eggplant per person. Each person would receive their own eggplant, opens it on their plates and serves themselves the amount of sauce they want.**.

EGGPLANT (AUBERGINE) DIP

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.

MOROCCAN EGGPLANT DIP

Steps:

• Mix tomato sauce, red wine vinegar, cumin, salt, sugar, and cayenne together in a small bowl.
• Heat olive oil in a large skillet over medium-low heat. Add garlic; cook and stir until golden, about 2 minutes. Add eggplant and red bell pepper; pour in tomato sauce mixture. Simmer, covered, until eggplant and red bell pepper soften, about 20 minutes. Remove from heat and let cool, about 10 minutes.
• Transfer eggplant mixture to a food processor; pulse until it reaches the desired consistency. Sprinkle cilantro over dip.

ARMENIAN EGGPLANT (AUBERGINE) DIP

Steps:

• Preheat oven to 400°F.
• Prick eggplant with a fork in 10-12 places and rub with olive oil.
• Bake uncovered for about an hour, or until the pulp feels quite soft.
• Scoop out the pulp and place in a small saucepan. Add lemon juice and.
• cook over medium heat until the water has evaporated - about 5.
• minutes.
• Saute the onion in butter. Blend enough of the flour in to make a.
• thick roux, then add milk slowly to form a thick sauce. Beat lightly.
• into the eggplant. Season with salt, pepper and nutmeg. Add the.
• Parmesan cheese and a few drops of warm milk if dip is too thick.
• Store overnight in the refrigerator but bring to room temperature.
• before serving with crackers, bagel chips, or strips of crisped pita.

EGGPLANT (OR AUBERGINE) DIP

Steps:

• Preheat the oven to hot (220°C; 425°-450°F; 7-8 Gas Mark); pierce the eggplant all over with a fork or skewer; place the whole eggplant and the quartered onion on an oiled oven tray, brush lightly with olive oil and bake for 25-30 minutes.
• Turn the eggplant and onion pieces.
• After the eggplant and onion have been baked for another 10-15 minutes (a total of 35-45 minutes), add the garlic cloves to the baking tray and bake the vegetables for approximately 15 more minutes. The eggplant and onion should have been now baked for about an hour and the eggplant, the onion and the garlic should all have softened.
• Set aside the eggplant, onion and garlic for about 15 minutes or until they have cooled; peel the eggplant; discard the skin; and chop the flesh coarsely.
• Blend or process the eggplant flesh, the onion pieces and the cloves of garlic with the remaining ingredients (except for the chopped walnuts) until the mixture is smooth; cover and refrigerate for a minimum of 3 hours or preferably overnight.
• Combine the chopped walnuts with the dip and serve it with pita bread or crusty rolls as part of an antipasto mezze platter.

EGGPLANT (AUBERGINE) DIP

Steps:

• Cut the eggplant in half lengthwise.
• Bake, cut side down, on a greased cookie sheet at 400 degrees F for 60 minutes.
• As the eggplant cools, gently squeeze out the excess liquid.
• Use a spoon to scoop pulp from the skin; discard skin.
• Place the pulp in a bowl and mash with a fork.
• Using a garlic press, crush the garlic into the bowl.
• Add all of the other ingredients and blend well. Season to taste with salt and freshly ground pepper.
• Cover and chill for at least 2 hours before serving.
• Serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers.
• Also good with 1/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added.