Grilled Sesame Eggplant Dip With Pita Wedges Recipes

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GRILLED SESAME-EGGPLANT DIP WITH PITA WEDGES



GRILLED SESAME-EGGPLANT DIP WITH PITA WEDGES image

Categories     Condiment/Spread     Vegetable

Yield makes about 3 cups

Number Of Ingredients 10

3 1 1/4-pound Eggplants
1 1/2 tablespoons Asian Sesame oil
1 1/2 cups chopped green onions(about 6) divided
4 garlic cloves, chopped
1 1/2 tablespoons chopped peeled fresh ginger
1 1/2 tablespoons soy sauce
1 2/2 tablespoons unseasoned rice vinegar
1 tablespoon chili-garlic sauce
1/2 cup chopped fresh cilantro, divided
8 pita breads

Steps:

  • Place eggplants on preheated grill or directly over gas burner on stove. Grill until skin is blackened and cracked and eggplant is tender and collapsing, turning occasionally, about 25 minutes. Transfer to baking sheet and cool briefly. Cut eggplants in half. Scoop out flesh into large sieve set over bowl; discard skins. Drain at least 30 minutes and up to one hour. Place eggplant in large bowl; mash finely. Heat sesame oil in a large skillet over medium-high heat. Add 1 1/4 cups green onions, garlic, and ginger. Saute until onions soften, about 2 minutes. Add eggplant; mix in soy sauce vinegar, and chili-garlic sauce. Cook until heated through, stirring occasionally, about 2 minutes. Mix in 1/3 cup cilantro. Season with salt and pepper. Can be made 1 day ahead. Cover and chill. Bring to room temperature before using. Toast pita breads on preheated grill or directly over gas burner on stove until beginning to char. Cut into wedges. Transfer to bowl. Place eggplant dip in another bowl. Sprinkle with remaining green onions and cilantro. Serve with pita wedges.

ROASTED RED PEPPER AND EGGPLANT DIP WITH PITA WEDGES



Roasted Red Pepper and Eggplant Dip with Pita Wedges image

Categories     Condiment/Spread     Food Processor     Pepper     Appetizer     Roast     Cocktail Party     Vegetarian     Quick & Easy     Eggplant     Birthday     Chill     Simmer     Gourmet     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 cups

Number Of Ingredients 7

a 3/4-pound eggplant
2 pounds red bell peppers
4 tablespoons olive oil (preferably extra-virgin) plus additional for coating the vegetables
4 large garlic cloves, minced (about 1 1/2 tablespoons)
3 tablespoons fresh lemon juice, or to taste
1 small fresh jalapeño chile, seeded and minced (wear rubber gloves)
pita loaves, cut into wedges, as an accompaniment

Steps:

  • Preheat oven to 400°F.
  • Coat eggplant and bell peppers lightly with additional oil and arrange in a jelly-roll pan. Roast vegetables, turning once or twice, 30 to 40 minutes, or until eggplant is very soft and bell peppers are charred. Transfer peppers to a metal bowl and let steam, covered tightly with plastic wrap, until cool enough to handle.
  • Peel and seed bell peppers and pat dry between paper towels. Peel eggplant and put flesh in a food processor. Add bell peppers, remaining 4 tablespoons oil, garlic, lemon juice, jalapeño, and salt and pepper to taste and combine well.
  • Transfer mixture to a heavy saucepan and simmer, stirring frequently, 15 to 20 minutes, or until thickened and reduced to about 2 cups.
  • Cool dip and chill, covered, at least 1 day and up to 1 week.
  • Serve dip with pita wedges.

LIME AND SESAME GRILLED EGGPLANT



Lime and Sesame Grilled Eggplant image

When I lived in Greece, I fell in love with eggplant. My recipe's seasonings have an Asian theme, but the dish still makes me think Greek. —Allyson Meyler, Greensboro, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 11

3 tablespoons lime juice
1 tablespoon sesame oil
1-1/2 teaspoons reduced-sodium soy sauce
1 garlic clove, minced
1/2 teaspoon grated fresh gingerroot or 1/4 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon pepper
1 medium eggplant (1-1/4 pounds), cut lengthwise into 1/2-inch slices
2 teaspoons honey
1/8 teaspoon crushed red pepper flakes
Thinly sliced green onion and sesame seeds

Steps:

  • In a small bowl, whisk the first 7 ingredients until blended; brush 2 tablespoons juice mixture over both sides of eggplant slices. Grill, covered, over medium heat until tender, 4-6 minutes on each side., Transfer eggplant to a serving plate. Stir honey and pepper flakes into remaining juice mixture; drizzle over eggplant. Sprinkle with green onion and sesame seeds.

Nutrition Facts : Calories 50 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 246mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

GRILLED ARTICHOKE AND SPINACH DIP WITH PITA WEDGES



Grilled Artichoke and Spinach Dip With Pita Wedges image

This irresistible creamy dip from the Weber Grill Restaurant is equally at home at an elegant cocktail party or a Superbowl bash.

Provided by dojemi

Categories     < 60 Mins

Time 55m

Yield 12 serving(s)

Number Of Ingredients 11

2 (14 ounce) cans artichoke hearts, drained
1/4 cup olive oil, divided
salt and pepper, to taste
3 garlic cloves, chopped
2 shallots, chopped
1 medium onion, roughly chopped
2 lbs frozen chopped spinach, well drained
1 pint heavy cream
1 pint sour cream
1 cup grated parmesan cheese (which is added to mixture)
2 tablespoons grated parmesan cheese (for topping)

Steps:

  • To make the dip:
  • Drain artichoke hearts and place on skewers.
  • Brush with olive oil and season with salt and pepper.
  • Grill over direct medium heat until golden brown, about 6 minutes, turning once halfway through grilling time.
  • In a large sauté pan, sauté garlic, shallot, and onion in remaining olive oil.
  • Rough chop the artichokes and add to garlic mixture.
  • Add the spinach.
  • Fold in cream, sour cream, and 1 cup of the cheese. Season to taste with salt and pepper.
  • Place in fireproof dish or heavy-duty aluminum pan and sprinkle with the remaining 2 tablespoons of Parmesan cheese.
  • Heat over medium to low heat for 20 to 25 minutes until dip is heated through.
  • For the pita:.
  • 8 pita rounds.
  • Olive oil.
  • Salt and pepper.
  • To make the pita:
  • Brush pita rounds with olive oil and season with salt and pepper.
  • Grill briefly over direct heat to warm, about 1 to 2 minutes.
  • Cut into wedges.
  • Garnish the dip with sour cream and chopped fresh tomato, if desired.
  • Serve with the pita wedges.

Nutrition Facts : Calories 354.3, Fat 30, SaturatedFat 15.8, Cholesterol 82.3, Sodium 282.6, Carbohydrate 15.3, Fiber 8.1, Sugar 3, Protein 10

SMOKY EGGPLANT DIP WITH PITA CHIPS



Smoky Eggplant Dip With Pita Chips image

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

3/4 cup plus 1 tablespoon extra-virgin olive oil, more for serving
1/4 cup packed fresh oregano leaves
3 tablespoons packed fresh thyme leaves
1 teaspoon coarse kosher salt, more to taste
3 pita breads, whole wheat or regular
1 1/2 pounds small, thin eggplant like Japanese or Italian
3 garlic cloves, minced
1/3 cup plain Greek yogurt
Juice of 1/2 lemon, more to taste
1/2 teaspoon black pepper
Fresh mint leaves, for garnish (optional)
Pitted, sliced dates, for garnish (optional)
Pomegranate seeds, for garnish (optional)

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

ROASTED EGGPLANT DIP



Roasted Eggplant Dip image

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

1 large eggplant
4 garlic cloves (skin on)
1/4 cup olive oil, plus more for serving
1/4 cup fresh lemon juice
3 tablespoons tahini (sesame paste)
1 1/2 teaspoons coarse salt
Paprika, for garnish (optional)

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

GRILLED SESAME-EGGPLANT DIP WITH PITA WEDGES



Grilled Sesame-Eggplant Dip With Pita Wedges image

We have always enjoyed an eggplant dip and this was slightly different but oh so good, that we made a meal of it! The cooling period is a lot different than any I have seen - that is after the eggplant has been cooked. Bon Appetit Magazine, June 2008 edition

Provided by Manami

Categories     Onions

Time 2h

Yield 2 cups, 2 serving(s)

Number Of Ingredients 10

3 (1 1/4 lb) eggplants
1 1/2 tablespoons sesame oil
1 1/3 cups chopped green onions, divided (about 6)
4 garlic cloves, chopped
1 1/2 tablespoons chopped peeled fresh ginger
1 1/2 tablespoons soy sauce
1 1/2 tablespoons unseasoned rice vinegar
1 teaspoon chili-garlic sauce
1/2 cup chopped fresh cilantro, divided
8 pita breads

Steps:

  • Place eggplants on preheated grill or directly over gas burner on stive.
  • Grill until skin is blackened and cracked and eggplant is tender and collapsing, turning occasionally, about 25 minutes.
  • Transfer to baking sheet and cool briefly.
  • Cut eggplants in half.
  • Scoop flesh into large sieve set over a bowl; discard skins.
  • Drain at least 30 minutes and up to 1 hour.
  • Place eggplants in large bowl; smash finely.
  • Heat sesame oil in large skillet medium-high heat.
  • Add 1 1/4 cups green onions, garlic and ginger.
  • Saute until onions soften, about 2 minutes.
  • Add eggplant, mix in soy sauce, vinegar and chili-garlic sauce.
  • Cook until heated through, stirring occasionally, about 2 minutes.
  • Mix in 1/2 cup chopped cilantro.
  • Season with salt and pepper.
  • Cover and chill (up to 1 day ahead.).
  • Bring to room temperature before using.
  • Toast pits breads on preheated grill or directly over gas burner on stove until beginning to char.
  • Cut into wedges.
  • Transfer to bowl.
  • Place eggplant dip in another bowl.
  • Sprinkle with remaining green onions and cilantro.
  • Serve with pita wedges.

Nutrition Facts : Calories 997.4, Fat 14.9, SaturatedFat 2.2, Sodium 2071.6, Carbohydrate 190.8, Fiber 36.4, Sugar 25.1, Protein 33.6

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