EGGPLANT CRISP WITH WALNUT STREUSEL
Top creamy eggplant with a crunchy walnut streusel for a side dish that's great for a late summer dinner. Got leftovers? Scoop some into a pita and add sliced cucumber and a drizzle of tahini sauce.
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Adjust two racks to the top and bottom position of the oven and preheat to 400 degrees F. Line a baking sheet with foil.
- Pierce the eggplants all over with a fork, and place on the foil-lined baking sheet. Drizzle with olive oil. Roast on the top rack until completely soft when pierced with a paring knife, 1 hour to 1 hour 15 minutes.
- Meanwhile, toss the grape tomatoes with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds pepper. Spread on a small baking sheet and roast in the same oven until the tomatoes are soft and wrinkled, about 20 minutes. Transfer to a large bowl.
- Mix together the panko, walnuts, flour and 1/2 teaspoon salt in a small bowl. Drizzle in 3 tablespoons olive oil and mix until the mixture starts to clump. Reserve.
- When the eggplants are cool enough to handle, halve them and scoop the soft flesh into the bowl with the tomatoes (if the eggplants are too slippery to handle, hold them with a clean towel while scooping). Discard the skins and stems. Using a fork or spoon, mash the eggplant into smaller bite-sized pieces. (It's okay if the tomatoes get mashed in the process.) Add the garlic, 1 tablespoon each of dill and parsley, the remaining 2 tablespoons olive oil, 1 1/2 teaspoons salt, and a few grinds of pepper. Check for seasoning and add more salt, if necessary.
- Drizzle a little olive oil in the bottom of a wide 2-quart baking dish. Spread the eggplant mixture in the dish. Sprinkle feta in an even layer, then top with the reserved panko-walnut mixture. Bake until the top is golden brown and the eggplant is hot, 30 to 35 minutes.
- Right before serving, sprinkle with the remaining 2 tablespoons each dill and parsley and the lemon zest.
SMOKY EGGPLANT DIP WITH PITA CHIPS
The most persuasive way to convert an eggplant hater is to fry it (the eggplant, not the hater). A less messy approach, however, is to make dip. Velvety, smoky dip with a tangy bite has seduced many an eggplant-hating guest.
Provided by Melissa Clark
Categories dips and spreads
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat the grill. Meanwhile, in a blender combine 3/4 cup olive oil, the oregano, thyme and 1/2 teaspoon salt. Blend until you have a rough purée, 2 to 5 minutes depending on how strong your blender is. Taste and add a pinch of salt if needed. Purée should be well seasoned.
- Split pita breads in half along their seams to make 6 flat rounds. Brush both sides of each pita round with herb purée.
- When grill is hot, cook the eggplant, whole, until skins are shriveled and flesh has collapsed, about 8 to 12 minutes per side. Transfer to a bowl to cool.
- Grill pitas until crisp, about 30 seconds to 1 minute per side. Let rest for a minute or two until cool enough to handle but still very warm, then slice each round into 6 wedges.
- Peel eggplant and put flesh in a food processor with remaining 1 tablespoon oil, the garlic, yogurt, lemon juice, pepper and remaining 1/2 teaspoon salt. Purée, then taste and add more lemon or salt (or both) if needed. Serve the dip spread on a plate, drizzled with more olive oil and garnished with mint, dates and pomegranate seeds if desired.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 19 grams, Carbohydrate 18 grams, Fat 23 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 321 milligrams, Sugar 4 grams
INDIAN EGGPLANT AND ONION DIP WITH PITA CHIPS
Mint, cilantro, and garam masala give this creamy, roasted eggplant dip an Indian edge.
Provided by Bon Appétit Test Kitchen
Categories Condiment/Spread Food Processor Onion Appetizer Vegetarian Quick & Easy Low Cal Eggplant Shower Healthy Low Cholesterol Vegan Party Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 475°F. Arrange pita wedges in single layer on rimmed baking sheet; brush pita lightly with 1 tablespoon olive oil.
- Place eggplant, skin side down, on half of another rimmed baking sheet. Place onions and garlic on other half of sheet. Brush eggplant with 2 tablespoons oil; drizzle onions and garlic with 1 tablespoon oil. Toss vegetables; spread in thin layer.
- Bake pita until crisp, about 4 minutes. Roast vegetables until browned and tender, about 30 minutes. Peel garlic. Scoop out pulp from eggplant and transfer to processor. Add onions and peeled garlic; puree until almost smooth. Transfer puree to bowl; mix in mint, cilantro, and garam masala. Season with salt and pepper; serve with pita chips.
JULIA CHILD'S EGGPLANT-WALNUT DIP
This recipe from the second volume of "Mastering the Art of French Cooking" is nontraditional but very Julia Child, with her famous love of cocktail snacks. Caviar d'aubergines, fluffy eggplant caviar, is popular in the South of France, but this one contains raw ginger and hot sauce, two of the least-French ingredients imaginable. Feel free to tinker with the spices (cumin and coriander are also good) and the heat level. This dip ripens very well over a few days in the refrigerator. Taste and re-season before serving.
Provided by Julia Moskin
Categories dips and spreads, appetizer
Time 45m
Yield About 4 cups
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Cut green caps off eggplants and place them whole in a baking dish. Bake until very soft and collapsing, 30 to 35 minutes. When cool enough to handle, scrape flesh into the bowl of a mixer (or use a hand mixer).
- Beat at high speed for about two minutes, until smooth and fluffy. Add walnuts, garlic, ginger, allspice, two big pinches of salt and one of pepper. Shake in a few dashes of hot sauce. Mix well.
- With the mixer running, gradually drizzle in oil, as if making mayonnaise, just until mixture is emulsified and creamy. Stop, taste and adjust the seasonings with salt, pepper and hot sauce. If desired, beat in remaining olive oil.
- Serve immediately, or cover and refrigerate for up to one week.
ROAST EGGPLANT WITH WALNUTS
This wonderful appetizer, when served with warm pita, marinated strips of red pepper & tasty olives, can be a meal unto itself... or tucked into a pita with the aforementioned for lunch, a very nice lunch. Per the Times: "This Turkish recipe is from Paula Wolfert's upcoming book, "The Slow Mediterranean Kitchen," which will be published in October by Wiley. Wolfert notes that the slower the grilling, the smokier the flavor of the eggplant. She thanks Dr. Ayse Baysal for sharing the recipe." Note: When large eggplants are roasted whole, you may notice black juices seeping out of the skin. If this happens, immediately slit the eggplant on one side and drain on a slanted board in the sink.
Provided by Busters friend
Categories Lunch/Snacks
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Pierce the eggplants with a sharp fork in two or three places (to keep them from exploding) and place them as high as you can on a V-rack roaster. Set over a medium-low gas flame or over hot coals and grill, turning about three times, 15 minutes to a side, or until completely soft and the skin is black and blistery, about 45 minutes total. The longer and slower the grilling, the creamier the eggplant will be. When the eggplants collapse, remove from the grill and let cool slightly. Remove the black parched skin, then squeeze gently to remove any juices. Discard the juices, and crush the pulp to a puree with a fork.
- Meanwhile, grill the pepper. Remove the pepper when soft, cover with a sheet of plastic and allow to cool. Core, seed and slip off the skin. Chop fine and mix with the eggplant.
- Mash the garlic to a paste with half the walnuts and the salt in a mortar and pestle or food processor. Add the cheese, oil, vinegar, and salt and pepper, and pulse to combine.
- In a serving bowl, combine the garlic-walnut mixture with the eggplant-pepper pulp and mix well. Correct the seasoning. Mix the parsley and remaining walnuts and sprinkle on top. Serve with pita toasted until crisp. May be stored, covered, in the refrigerator for several days.
Nutrition Facts : Calories 295.3, Fat 23, SaturatedFat 5.3, Cholesterol 20.9, Sodium 331.3, Carbohydrate 17.1, Fiber 8.8, Sugar 6, Protein 10
EGGPLANT & WALNUT DIP WITH PITA TRIANGLES
Make and share this Eggplant & Walnut Dip with Pita Triangles recipe from Food.com.
Provided by Dancer
Categories Lunch/Snacks
Time 1h19m
Yield 30 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Pierce eggplant with tines of a fork and wrap tightly in foil.
- Place eggplant on baking sheet and roast for 1 hour, cool slightly.
- Halve eggplant lengthwise and scoop out pulp into a medium bowl.
- Set aside and reserve.
- Meanwhile, heat walnuts in a dry skillet over medium-high heat 1 to 2 minutes until walnuts are slightly toasted.
- Set aside and reserve.
- Into bowl with eggplant, stir in walnuts, raisins, mint, lemon juice, garlic and oil.
- Season with salt and pepper.
- Cover and chill slightly.
- Preheat broiler.
- Sprinkle pitas with cheese, dividing equally.
- Broil for 2 minutes or until cheese melts and pitas are lightly toasted.
- Cut each pita into 6 wedges and serve with dip.
Nutrition Facts : Calories 26.6, Fat 1.7, SaturatedFat 0.3, Cholesterol 0.7, Sodium 13.4, Carbohydrate 2.5, Fiber 0.7, Sugar 1.4, Protein 0.8
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