Indian Eggplant And Onion Dip With Pita Chips Recipes

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INDIAN EGGPLANT AND ONION DIP WITH PITA CHIPS



Indian Eggplant and Onion Dip with Pita Chips image

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

3 pita bread rounds, cut horizontally in half, then cut into wedges
4 tablespoons olive oil, divided
1 1 1/4-pound eggplant, quartered lengthwise
2 1/2 cups chopped onions
2 unpeeled garlic cloves
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
1/2 teaspoon garam masala

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.

WARM INDIAN EGGPLANT DIP (BAIGAN KA BHARTA)



Warm Indian Eggplant Dip (Baigan Ka Bharta) image

This a REALLY yummy Indian dip! When I have friends over I ofter serve dips from around the globe. This one is always a hit. I serve it with toasted pita or naan bread.

Provided by ms.susan

Categories     Spreads

Time 30m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
2 eggplants, sliced in half
1/3 teaspoon mustard seeds
2 bay leaves
2 green chilies, minced
1 tablespoon fresh ginger, grated
1 onion, diced
2 tomatoes, chopped
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1/2 teaspoon mango powder (optional)
1/2 teaspoon cumin
1/2 teaspoon garam masala
1 teaspoon fenugreek leaves
1 dash salt, to taste
1/2 teaspoon lemon juice

Steps:

  • Roast the eggplant in a 400°F oven for 45 minutes or until soft.
  • While the eggplant is roasting, saute the mustard seeds, bay leaves, chilies, ginger and onions in 1 tbsp of olive oil, for a 15 minutes. Add tomatoes, turmeric, garam masala and chili powder.
  • Saute for 5 more minutes.
  • Cool and scoop the eggplant from the peel.
  • Mash or blend until smooth.
  • Add the eggplant and remaining ingredients and stir well to combine. Allow to cook for at least 10 more minutes.
  • Serve warm with toasted pita or naan.

EGGPLANT ONION DIP



Eggplant Onion Dip image

Adapted from a recipe in Jean Paré's 'Company's Coming: dip, dunk & dab, party dips and spreads'. This recipe has been descibed as "an update of baba ghanouj... sweetened with caramelised onions (and served) with pita bread chips or vegetables". I learnt also from this book that 'baba ghanouj' means 'indulged father' in Arabic! Rather patriarchal for 2009! Perhaps that's why Jean Paré has re-named this 'eggplant onion dip' - bland and politically correct! I decided to stay with this name but if anyone knows the Arabic for 'eggplant onion dip', I'll happily rename it. The cooking time includes one hour chilling time.

Provided by bluemoon downunder

Categories     Lemon

Time 2h10m

Yield 2 1/2 cups

Number Of Ingredients 13

3 medium eggplants
3 tablespoons olive oil
1 1/2 cups onions, chopped
3 garlic cloves, minced (more if you love garlic) or 3/4 teaspoon garlic powder (more if you love garlic)
1 leek, finely chopped
1/2 teaspoon sugar
1 teaspoon sea salt or 1 teaspoon sea salt, to taste
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
3 tablespoons fresh parsley, chopped
2 tablespoons lemon juice
2 tablespoons tahini

Steps:

  • Poke several holes randomly in each eggplant; place the eggplants on a foil-lined baking tray and bake in a 230°C/450°F/7-8 gas markfor about 45 minutes or until softened; let stand for about 10 minutes until it is cool enough to handle; cut the eggplants lengthwise, discard the seeds, scoop out the flesh and place in a food processor; discard the shells; pulse with the on/off motion until the eggplant flesh is finely chopped then transfer it to a medium-sized bowl.
  • Heat the olive oil in a large - preferably non-stick pan - over a medium heat; add the onion, garlic and leek; cook for 10-15 minutes, adding sugar about halfway through the cooking time, stirring often until the contents of the pan are caramelised; reduce the heat to medium-low.
  • Add the next 4 ingredients - salt, coriander, cumin and pepper - heat and stir for about 15 minutes until fragrant; add to eggplant; stir well until all the ingredients are well-combined.
  • Add the remaining 3 ingredients - parsley, lemon juice and tahini - and stir well until all the ingredients are well-combined.
  • Chill, covered, for 1 hour to allow the flavours to blend.

Nutrition Facts : Calories 446.4, Fat 23.5, SaturatedFat 3.3, Sodium 966.3, Carbohydrate 59, Fiber 25.9, Sugar 22.2, Protein 10.7

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

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