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.
WARM INDIAN EGGPLANT DIP (BAIGAN KA BHARTA)
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
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
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
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
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
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