Grilled Eggplant Dip Choka Dip Recipes

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GRILLED EGGPLANT DIP



Grilled Eggplant Dip image

Provided by Bobby Flay

Categories     appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

1 red bell pepper
1/4 cup canola oil
Kosher salt and freshly ground black pepper
1 large eggplant, ends trimmed, sliced lengthwise 1-inch thick
2 cloves garlic
1/4 cup tahini
1/4 cup Greek yogurt
1/4 cup extra-virgin olive oil
Grated zest of 1 lemon
1 tablespoon chopped fresh oregano
1 teaspoon hot smoked paprika
1/4 cup chopped fresh flat-leaf parsley
6 pita breads or 3 large lavash, heated on the grill

Steps:

  • Heat a grill to medium. Brush the bell pepper with some of the canola oil and season with salt and pepper. Brush the eggplant slices on both sides with more of the canola oil, season with salt and pepper.
  • Grill the eggplant until charred on the first side, about 3 minutes. Turn and continue grilling until tender, another 3 to 4 minutes. Transfer the eggplant to a cutting board. Grill the bell pepper, turning occasionally, until charred all over and tender, about 15 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam while you make the eggplant puree.
  • Smash the garlic cloves, sprinkle them with salt, and mash and smear them to a paste using the side of a knife. Remove the skin from the eggplant and transfer the flesh to a food processor. Add the garlic paste, tahini, yogurt, 2 tablespoons of the olive oil, and the lemon zest, oregano and smoked paprika. Process until smooth and thick. Add salt to taste. Transfer to a serving bowl and let sit for at least 15 minutes to allow the flavors to meld. Peel, seed and dice the bell pepper.
  • Drizzle the remaining 2 tablespoons olive oil over the dip. Top with the diced peppers and the chopped parsley. Serve with warm pita or lavash.

Nutrition Facts : Calories 419, Fat 25 grams, SaturatedFat 3 grams, Cholesterol 1 milligrams, Sodium 434 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 9 grams, Sugar 8 grams

GRILLED GARLIC EGGPLANT DIP



Grilled Garlic Eggplant Dip image

Provided by Food Network

Categories     appetizer

Number Of Ingredients 6

3 eggplants
1 head garlic
Olive oil
Kosher or sea salt
1/4 cup parsley, minced
Pepper

Steps:

  • Wash and dry eggplants. Peel garlic and set aside. If the cloves are very large, cut in half. Make multiple 1/2-inch slits in the eggplant and stud with garlic. Push towards the center of the eggplant so the garlic is not sticking out. When done, coat eggplant with olive oil and sprinkle with salt.
  • Place in the center of the cooking grate until the eggplants have collapsed and are soft. You will need to turn occasionally. This will take approximately 30 minutes, depending on the size of the eggplants. When very soft, cut in half and scrape flesh and garlic from skin. Mash with a fork and mix in enough olive oil to make creamy. Season with salt, pepper and parsley. Serve with pita wedges or flatbread.

GRILLED GARLIC EGGPLANT DIP



Grilled Garlic Eggplant Dip image

Provided by Food Network

Categories     appetizer

Number Of Ingredients 6

3 eggplants
1 head garlic
Olive oil
Kosher or sea salt
1/4 cup parsley, minced
Pepper

Steps:

  • Wash and dry eggplants. Peel garlic and set aside. If the cloves are very large, cut in half. Make multiple 1/2-inch slits in the eggplant and stud with garlic. Push towards the center of the eggplant so the garlic is not sticking out. When done, coat eggplant with olive oil and sprinkle with salt.
  • Place in the center of the cooking grate until the eggplants have collapsed and are soft. You will need to turn occasionally. This will take approximately 30 minutes, depending on the size of the eggplants. When very soft, cut in half and scrape flesh and garlic from skin. Mash with a fork and mix in enough olive oil to make creamy. Season with salt, pepper and parsley. Serve with pita wedges or flatbread.

SMOKY EGGPLANT DIP



Smoky Eggplant Dip image

Serve this dip with chips, as part of a meze platter, or slather it on grilled chicken thighs or lamb chops.

Provided by Andy Baraghani

Categories     Bon Appétit     Eggplant     Garlic     Dip     Condiment/Spread

Yield Makes 3 cups

Number Of Ingredients 9

2 medium globe eggplants
1 garlic clove, finely grated
1/2 cup plain Greek yogurt or labneh (Lebanese strained yogurt)
1/2 cup finely chopped mint, plus torn leaves for serving
1/2 teaspoon crushed red pepper flakes
2 tablespoons olive oil, plus more for drizzling
Kosher salt
Special Equipment
Hardwood or lump charcoal

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.

FLAME-GRILLED EGGPLANT DIP



Flame-Grilled Eggplant Dip image

This dip can be eaten on crackers,bread, or baby carrots.

Provided by Martha Stewart

Categories     Appetizers

Yield Makes about 1 1/2 cup

Number Of Ingredients 8

1 large eggplant
1 coarsely chopped tomato
2 tablespoons finely chopped red onion
1 tablespoon olive oil
1 teaspoon balsamic vinegar
2 tablespoons chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper
Crudites, bread, and crackers, for serving

Steps:

  • Place eggplant over a gas burner set on high (or place under broiler). Cook, turning as needed, until blackened and soft. Set aside to cool. Remove skin; discard. Coarsely chop eggplant; drain in a colander for 15 minutes. Combine eggplant, tomato, onion, olive oil, vinegar, and parsley; season with salt and pepper. Serve at room temperature with crudites, bread, and crackers.

GRILLED EGGPLANT DIP (MUTABAL)



Grilled Eggplant Dip (Mutabal) image

Mutabal is a delicious eggplant dip. Its key ingredients are grilled eggplant and tahini with some lemon, herbs, and spices, which give it smoky, nutty, peppery, and lemony flavors. This is the authentic recipe, and it is way better than modified recipes that use yogurt.

Provided by Muaddi Craft Distillery

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 2h55m

Yield 12

Number Of Ingredients 10

4 large Italian eggplants
2 cloves garlic, crushed
2 teaspoons coarse salt, or to taste
1 lemon, juiced, or more to taste
3 tablespoons tahini, or more to taste
4 tablespoons extra-virgin olive oil, divided
1 pinch ground black pepper, or to taste
2 tablespoons finely chopped fresh parsley
1 leaf chopped fresh mint
1 tablespoon pomegranate seeds, or to taste

Steps:

  • Preheat a charcoal grill for medium heat and lightly oil the grate. Prick the skin of the eggplants several times with a knife.
  • Cook directly on the preheated grill, turning frequently, until eggplants have collapsed and are very soft and the skin has charred, 25 to 30 minutes. Transfer to a bowl, cover with aluminum foil, and allow to cool, about 15 minutes.
  • When eggplants are cool enough to handle, cut them in half and scrape out the flesh. Put the flesh into a colander and place over a bowl to drain, 5 to 10 minutes.
  • Transfer to a mixing bowl, add crushed garlic and salt, and mash until creamy, about 5 minutes. Whisk in lemon juice, tahini, 3 tablespoons olive oil, and black pepper. Cover the bowl with plastic wrap and refrigerate for 2 hours.
  • Taste, adjust seasonings, and stir in parsley and mint. Transfer to a small dish. Use the back of a spoon to swirl indentations on the surface, drizzle with remaining olive oil, and garnish with pomegranate seeds.

Nutrition Facts : Calories 121 calories, Carbohydrate 15.1 g, Fat 7 g, Fiber 8.5 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 329.6 mg, Sugar 5.5 g

GRILLED EGGPLANT DIP



Grilled Eggplant Dip image

Enjoy the smoky flavor and minty aroma of this terrific lighter version of baba ghanoush, a Middle Eastern dip.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 1/2 cups

Number Of Ingredients 6

1 eggplant (about 1 1/4 pounds)
3 tablespoons chopped fresh mint
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
Season with coarse salt
Grilled or toasted baguette slices

Steps:

  • Grill eggplant, covered, over medium, turning once, until collapsed, 15 to 20 minutes. Cool. Halve and scrape out flesh; discard skin. When cool enough to handle, squeeze out excess liquid. Mix in 3 tablespoons chopped fresh mint, extra-virgin olive oil, and fresh lemon juice; season with coarse salt. Serve with grilled or toasted baguette slices.

GRILLED EGGPLANT DIP / CHOKA DIP



Grilled Eggplant Dip / Choka Dip image

Number Of Ingredients 11

2 eggplant, slender and long (about 2 pounds in all)
8 cloves garlic, cut lengthwise in half
1/2 cup plain yogurt, whole-milk
1/4 cup cilantro, fresh, chopped
3 scallion, both white and green parts, trimmed and finely chopped
2 teaspoons coriander, ground
2 teaspoons lemon juice, fresh
2 tablespoons vegetable oil
salt, to taste
black pepper, freshly ground, to taste
Grilled Pita Chips

Steps:

  • 1. Preheat the grill to high.2. Make 8 small slits in each eggplant, using the tip of a paring knife. Insert a half garlic clove in each.3. When ready to cook, place the eggplants on the hot grate and grill, turning with tongs, until the skin is charred all over and the flesh is very soft, 20 to 30 minutes the eggplants will have lost their firm shape. Transfer the eggplants to a plate to cool.4. Using a paring knife, scrape the charred skin off the eggplants. Transfer the eggplant flesh, with its garlic, to a medium-size bowl and mash to a coarse purée with a fork. Stir in the yogurt, cilantro, scallions, coriander, ginger, lemon juice, oil, and salt and pepper. Serve immediately with the pita chips.Makes about 2 1/2 cups serves 8 as an appetizer or dip

Nutrition Facts : Nutritional Facts Serves

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