Eggplant Or Aubergine Dip Recipes
EGGPLANT (AUBERGINE) DIP
This is a spicy dip that could be served with Flat Bread, Nan bread or Turkish Bread. The recipe was found in a book called 'Creative food - Finger Food' by The Australian Woman's Weekly.
Provided by Chef floWer
Categories Spreads
Time 50m
Yield 1 1/2 cups
Number Of Ingredients 8
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.
CURRIED EGGPLANT (AUBERGINE) DIP
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
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
MOROCCAN EGGPLANT DIP
Serve this to folks who never eat eggplant. They will be amazed. Serve at room temperature with wheat crackers.
Provided by MJodyH
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 52m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 47 calories, Carbohydrate 6 g, Fat 2.6 g, Fiber 2.5 g, Protein 1.1 g, SaturatedFat 0.3 g, Sodium 295 mg, Sugar 2.8 g
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