Eggplant Dip Recipes

ROASTED EGGPLANT DIP

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.

EASY EGGPLANT DIP

Steps:

• Heat oil in a medium saucepan over medium-low. Stir together eggplants, garlic, lemon juice, honey, salt, paprika, cumin, and pepper in saucepan. Cover and cook, stirring occasionally, until eggplant is very tender, about 25 minutes. Remove from heat; cover and let stand 10 minutes. Uncover and mash any large pieces of eggplant with a potato masher or the back of a spoon. Transfer to a medium bowl, and sprinkle with parsley.

EGGPLANT DIP

Steps:

• Grill 2 eggplants over medium-high heat, turning, until soft, 30 minutes. Cool, then scoop out and puree the flesh in a food processor with 1/2 teaspoon chopped garlic, 5 tablespoons olive oil, 1 1/2 tablespoons lemon juice, and salt. Top with olive oil and parsley and serve with flatbread and vegetables.
• Per serving (does not include flatbread and vegetables for serving): Calories 247; Total Fat 21 grams; Saturated Fat 3 grams; Protein 3 grams; Total Carbohydrate 16 grams; Sugar: 7 grams; Fiber 9 grams; Cholesterol 0 milligrams; Sodium 152 milligrams

SMOKY EGGPLANT DIP

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.

MEDITERRANEAN EGGPLANT DIP

Steps:

• Preheat oven to 400°. Cut eggplant crosswise into 1-in. slices; place on a greased 15x10x1-in. baking pan. Top with onion and garlic cloves. Drizzle with oil., Roast until eggplant is very soft, 40-45 minutes, turning and stirring vegetables once. Cool slightly., Place eggplant mixture in a food processor; process until blended. Transfer to a large bowl; stir in sour cream, lemon juice, salt, pepper and, if desired, liquid smoke., Sprinkle with parsley. Serve with flatbread and vegetables as desired.

SMOKY EGGPLANT DIP

Steps:

• Remove grate and prepare a charcoal grill for medium heat (coals should be covered with ash and glowing red with no black remaining). Place eggplants directly on coals and cook, turning occasionally, until skins are completely charred and flesh is collapsed, 15-20 minutes. Transfer to a rimmed baking sheet and let cool. (Or, you can grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 20-25 minutes.)
• Split eggplants lengthwise and scoop flesh from skin into a medium bowl (it's okay if bits of charred skin get in there too). Mash eggplant with a fork to break up, then mix in garlic, yogurt, chopped mint, red pepper flakes, and 2 Tbsp. oil; season with salt.
• To serve, drizzle dip with more oil and top with mint leaves.
• Do Ahead
• Dip can be made 1 day ahead. Cover and chill.

EGGPLANT DIP

Steps:

• Preheat the oven to 375 degrees. Prick the eggplant with a fork. Place on a baking sheet and bake until soft, about 45 minutes. When cool, split in half and remove seeds. Scoop out the flesh and coarsely chop. Place in a bowl.
• Stir the onion, garlic and tomatoes into the eggplant. Stir in the olive oil and lemon juice. Stir in basil, parsley, salt and pepper. Serve.

EGGPLANT SALAD DIP

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Slice eggplant in half lengthwise and score the flesh. Rub the flesh with salt and pepper and brush with 1 tablespoon olive oil. Place flesh down on the prepared baking sheet.
• Bake in the preheated oven until it remains depressed when you poke the skin, 35 to 40 minutes. Remove from the oven and let rest for 15 minutes.
• Use a fork to scrape the flesh away from the skins and into a large bowl. Add parsley, cilantro, mint, onion, garlic, and lemon zest.
• Whisk remaining 3 tablespoons oil, lemon juice, honey, and vinegar together until just combined. Add to eggplant mixture and mix well. Season with salt and pepper and let rest 30 minutes before serving.

EGGPLANT DIP

Steps:

• Halve eggplant and scrape flesh from skin. Add flesh to remaining ingredients, except sesame seeds, in a food processor. Pulse until well combined. Stir in sesame seeds if desired.

EGGPLANT DIP

Steps:

• In a large skillet, combine the eggplant, onion, red pepper, mushrooms and oil. Cover and cook over medium heat for 10 minutes or until tender; add garlic and cook 1 minute longer. , Stir in the olives, tomato paste, vinegar, sugar, salt, oregano and hot pepper sauce; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until flavors are blended. Serve warm or at room temperature with pita wedges or chips.