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
ROASTED EGGPLANT DIP
Roasting the eggplant in its skin steams the flesh, turning it soft and silky-great for a dip to serve with pita wedges as an appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
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.
Nutrition Facts : Calories 109 g, Fat 10 g, Fiber 2 g, Protein 2 g
EGGPLANT OMELET
I usually just make this into scrambled eggs rather than making an actual omelet and filling it. You can adjust the amounts of any of the ingredients up or down as you prefer. I use the really thin, long type of eggplant that is only about an inch in diameter. You can use any type of eggplant you like.
Provided by Sheynath
Categories Onions
Time 20m
Yield 1 omelet, 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Dice the eggplant into small pieces.
- Heat the olive oil in a small, non-stick skillet over medium heat.
- Saute the eggplant pieces until they start to brown slightly. Add the onion and continue sauteeing until the eggplant is tender and the onion is translucent. Add the tomato and saute until the tomato is heated through.
- Add 2 eggs per serving and scramble with the vegetable mixture until well blended and the egg is cooked to your prefered level of done.
- If you prefer, make an omelet with the eggs and fill it with the vegetable mixture before folding.
- Season with seasoned salt and/or pepper to taste.
Nutrition Facts : Calories 364.1, Fat 15.7, SaturatedFat 4, Cholesterol 423, Sodium 157.7, Carbohydrate 42.6, Fiber 20.7, Sugar 19, Protein 19.6
EGGPLANT OMELET DIP
Delicious dip to serve as an appetizer with pita bread or tortillas, or as a brunch meal! All you need is an eggplant, a tomato, garlic, and a couple of eggs!
Provided by Mary
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Wrap eggplant in foil, and bake 35 minutes, or until soft. Remove from heat, and cool slightly. Skin and chop.
- Heat olive oil in a medium skillet over medium heat. Stir in the tomatoes and garlic, and cook until tender.
- Mix eggplant into the skillet, and mash together with the tomato and garlic. Stir in the eggs, and cook until no longer runny. Season with salt and pepper.
Nutrition Facts : Calories 93.2 calories, Carbohydrate 5.2 g, Cholesterol 69.8 mg, Fat 7.1 g, Fiber 2.6 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 29 mg, Sugar 2.3 g
EGGPLANT DIP
Provided by Barbara Kafka
Categories dips and spreads, appetizer
Time 18m
Yield 1 1/2 cups, to serve six as an appetizer
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 441 milligrams, Sugar 6 grams
EGGPLANT DIP
Provided by Molly O'Neill
Categories easy, condiments, side dish
Time 1h
Yield Four servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 479 milligrams, Sugar 9 grams
OLIVE AND EGGPLANT DIP
Briny olives bring a gratifying richness to this Mediterranean-inspired eggplant dip.
Provided by Martha Stewart
Categories Appetizers
Yield Makes about 2 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Place eggplants, cut sides up, on a rimmed baking sheet, and brush with 1/2 teaspoon oil. Scatter garlic over tops, and sprinkle with salt. Roast until golden and tender, about 20 minutes. Let cool slightly.
- Remove eggplant seeds; spoon flesh and garlic into a food processor. Puree; transfer to a medium bowl.
- Add olives to processor, and pulse until coarsely chopped. Add to bowl with eggplant mixture. Stir in chopped oregano, lemon zest, red-pepper flakes, and remaining teaspoon oil. Garnish with oregano leaves and lemon-zest strips. Serve with bell peppers.
Nutrition Facts : Calories 135 g, Fiber 6 g, Protein 2 g, SaturatedFat 1 g, Sodium 605 g
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- Option 1 - Cook the eggplant over a gas burner (Recommended): Cook the eggplants one at a time. Turn the gas stove to medium heat and place the eggplant over the flame using a pair of tongs. Let cook until the bottom side turns light brown, then rotate. Turn to medium-low heat if the eggplant starts to smoke too much. Cook until the eggplant turns tender throughout and most of the surface has turned dark brown, but not completely black.
- Option 2 - Cook the eggplant in the oven: Heat the broiler to 450°F (230°C). Place the eggplants on an aluminum foil lined baking tray. Broil for 8 to 10 minutes, rotating once or twice, until the skin turns dark brown and the eggplant is softened throughout.
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