EGGPLANT DIP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 0
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
Nutrition Facts : Calories 247 calorie, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 152 milligrams, Carbohydrate 16 grams, Fiber 9 grams, Protein 3 grams, Sugar 7 grams
RUSTIC EGGPLANT DIP
One summer I came up with this recipe after I harvested loads of eggplants, tomatoes and herbs from my garden. You can also grill the eggplants for extra flavor. -Debra Keil, Owasso, OK
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 2 cups.
Number Of Ingredients 13
Steps:
- Cut stems from eggplants; pierce several times with a fork. Place eggplants and red pepper on a foil-lined 15x10x1-in. baking pan. Rub 2 tablespoons oil over vegetables. , Bake at 400° for 30-35 minutes or until tender, turning occasionally. Cool slightly. Peel and coarsely chop eggplants; coarsely chop red pepper., In a food processor, combine the tomatoes, onion, parsley, lemon juice, vinegar, herbs, salt, pepper, eggplants, red pepper and remaining oil. Cover and process until blended. , Cover and refrigerate for at least 3 hours. Serve with pita chips.
Nutrition Facts : Calories 77 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 299mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic exchanges
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
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
EGGPLANT DIP
Garlic and a host of herbs pleasantly season this savory spread. It's a "must" on my holiday menu because I can make it in advance.-Linda Roberson, Collierville, Tennessee
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 3 cups.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 53 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 247mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
EGGPLANT-PARMESAN DIP
Serve this Eggplant-Parmesan Dip at your upcoming get-together. Not only is this Eggplant-Parmesan Dip delicious, but it's also perfect for sharing! People love to chat as they enjoy this hearty dip on individual slices of garlic bread.
Provided by My Food and Family
Categories Recipes
Time 1h30m
Yield 20 servings, 2 Tbsp. dip and 2 garlic toasts each
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Cut eggplant lengthwise in half; place, cut sides down, on baking sheet sprayed with cooking spray.
- Bake 30 to 35 min. or until tender. Cool slightly.
- Meanwhile, mix mayo and garlic until blended; spread onto both sides of bread slices. Place on baking sheets sprayed with cooking spray. Bake 5 min. on each side or until evenly toasted on both sides.
- Scoop pulp from eggplant halves into food processor. Add 3/4 cup pasta sauce, 1/2 cup cheese and 1 Tbsp. basil; process until smooth. Spoon into 1-qt. casserole sprayed with cooking spray; top with remaining pasta sauce.
- Bake 20 to 25 min. or until heated through, topping with remaining cheese for the last 5 min. Sprinkle with remaining basil. Serve with garlic toast.
Nutrition Facts : Calories 70, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
TRADITIONAL EGGPLANT PARMIGIANA
Layers of rich red sauce, meaty fried eggplant, and melted cheese... Are you hungry yet? Our method for eggplant parmigiana is sure to satisfy.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 2h
Number Of Ingredients 10
Steps:
- In a colander, toss eggplant with 2 teaspoons salt. Let stand 30 minutes. Arrange slices in a single layer on a dish towel and roll up tightly to extract excess water.
- Meanwhile, in a medium pot, bring tomatoes and garlic to a boil. Reduce heat and cook at a rapid simmer until thickened, 30 minutes.
- In a shallow dish, combine breadcrumbs and 1/4 cup Parmesan; season with salt and pepper. Put flour and eggs in two more shallow dishes. Coat eggplant in flour, shaking off excess. Dip in egg, letting excess drip off. Coat with breadcrumbs.
- Preheat oven to 400 degrees. In a large straight-sided skillet, heat oil over medium-high (a few breadcrumbs should sizzle when added). In batches, fry eggplant until golden brown and tender, 2 to 3 minutes per side. Drain on a paper-towel-lined baking sheet.
- Spread 1 cup tomato sauce in a 9-by-13-inch baking dish. Top with half the eggplant, overlapping slices slightly, 2 cups sauce, and half the mozzarella. Repeat with remaining eggplant, sauce, and mozzarella, then sprinkle with remaining 1/4 cup Parmesan.
- Bake until sauce is bubbling and cheese is golden, about 30 minutes. Let cool 15 minutes before serving.
Nutrition Facts : Calories 447 g, Fat 25 g, Fiber 7 g, Protein 28 g, SaturatedFat 4 g
ROASTED EGGPLANT, ONION AND GARLIC DIP OR SPREAD
Saw this on FoodTV's Cooking Thin show. This was easy to make and tasty. It was voted a hit in my house. Serve it with crackers or pita bread. It can be made ahead of time.
Provided by Ducky
Categories Spreads
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Rub eggplant and onion with olive oil and place on a baking sheet.
- Bake about 25-30 minutes, until the eggplant and onion have softened, turning once.
- Add the garlic to the baking sheet at the baking halfway point, approximately 15 minutes.
- Remove from oven and cool until able to handle.
- Peel the eggplant and garlic and place into food processor (easiest way to get the eggplant is to cut in half and scoop it out with a spoon).
- Cut the onion into quarters or large chunks and add to the food processor.
- Add vinegar, lemon juice, parmesan, salt and pepper.
- Pulse until it is of a dip or spread consistency.
- Add cilantro and briefly pulse.
- Taste and adjust the seasonings.
- Refrigerate until ready to eat.
CLASSIC ROASTED EGGPLANT DIP
Serve this chunky dip with crusty French bread that has been thinly sliced, brushed with olive oil, sprinkled with salt and pepper, and toasted to a golden brown in a 450-degree oven.
Provided by Martha Stewart
Categories Appetizers
Time 45m
Number Of Ingredients 4
Steps:
- Heat broiler. Pierce eggplant several times with a fork, and place on a rimmed baking sheet. Broil, turning every 5 minutes, until skin is blackened all over and flesh is very soft, about 20 minutes. Remove from oven, and let stand until cool enough to handle.
- Peel off and discard blackened skin; place flesh in the bowl of a food processor, and puree until smooth. Transfer to a serving bowl. Stir in creme fraiche and lemon juice; season with salt and pepper. Serve warm or at room temperature with toasted bread, if desired.
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