BROILED EGGPLANT WITH CILANTRO VINAIGRETTE
Categories Vegetable Side Broil Quick & Easy Eggplant Healthy Cilantro Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 50
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Halve eggplants lengthwise. Brush cut sides with 1/4 cup oil and season with salt. Arrange as many eggplants, cut sides up, as will fit in 1 layer on rack of a broiler pan and broil 2 to 3 inches from heat until browned, about 5 minutes. Turn oven setting to 450°F. and move pan to middle of oven. Roast until tender when pierced with a fork, about 12 minutes. Repeat with remaining eggplants.
- Blend remaining 1 1/2 cups oil and remaining ingredients in a blender until emulsified.
- Serve eggplants at room temperature, drizzled with vinaigrette.
- To make 6 servings: Follow the directions above using the following ingredient amounts:
- 6 small (4-oz.) eggplants
- 8 tablespoons olive oil
- 1/2 teaspoon cumin seeds, toasted
- 1/4 cup fresh cilantro
- 1/4 cup fresh flat-leaf parsley
- 1 garlic clove
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne
- 3 tablespoons lemon juice
ROASTED EGGPLANT CILANTRO DIP
Make and share this Roasted Eggplant Cilantro Dip recipe from Food.com.
Provided by CocinaCubana
Categories Low Protein
Time 40m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Soak the eggplant in a bowl of cold water for 20 minutes. Drain. Place in a single layer on a baking pan.
- Add garlic cloves and 1 tbs of olive oil to baking pan. Stir to coat eggplant with oil. Sprinkle with salt and pepper.
- Bake in preheated oven at 350F/180C, stirring occasionally, until brown and soft, 20-30 minutes. Remove from oven and cool to room temperature.
- Mix 2-3 tablespoons olive oil with eggplant and garlic in food processor (or with a fork) until smooth.
- Add half of the lemon juice and cilantro. Let the mixture stand about 5 minutes, taste and adjust the flavor with more lemon or cilantro if needed.
Nutrition Facts : Calories 328.6, Fat 21.4, SaturatedFat 3, Sodium 16, Carbohydrate 36.6, Fiber 19.1, Sugar 14.1, Protein 6.1
EGGPLANT SALAD DIP
Makes for a delicious app at a party or an easy weekday lunch, also delicious as a side dish with grilled meats, chicken, or falafels. We love it so much we eat it by the spoonful! Always a hit, everyone asks for the recipe. Keeps well in the fridge, just leave out a few minutes before eating. Double the recipe if you want leftovers! Serve with crostini, pita chips, crackers, even soft French bread or pita.
Provided by evel
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h50m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Slice eggplant in half lengthwise and score the flesh. Rub the flesh with salt and pepper and brush with 1 tablespoon olive oil. Place flesh down on the prepared baking sheet.
- Bake in the preheated oven until it remains depressed when you poke the skin, 35 to 40 minutes. Remove from the oven and let rest for 15 minutes.
- Use a fork to scrape the flesh away from the skins and into a large bowl. Add parsley, cilantro, mint, onion, garlic, and lemon zest.
- Whisk remaining 3 tablespoons oil, lemon juice, honey, and vinegar together until just combined. Add to eggplant mixture and mix well. Season with salt and pepper and let rest 30 minutes before serving.
Nutrition Facts : Calories 191.3 calories, Carbohydrate 18.9 g, Fat 14 g, Fiber 7.4 g, Protein 2.5 g, SaturatedFat 1.9 g, Sodium 9.8 mg, Sugar 8.7 g
CHINESE EGGPLANT DIP
Steps:
- Preheat the oven to 425 degrees.
- Place the eggplant on a baking sheet, and prick them in several places with a fork to allow steam to escape. Pour 1 tablespoon of the vegetable oil into your hands, and rub the eggplant. Roast them until soft, for 30 to 40 minutes, turning once halfway through the cooking. Remove from the oven, and set aside until the eggplant are cool enough to handle.
- When cool, cut off the stems, and peel the eggplant. Place the pulp in a food processor, and process until smooth. Set aside.
- Heat the remaining vegetable oil, along with the sesame oil, in a skillet over medium-high heat. Add the garlic, ginger, scallions and red-pepper flakes; cook quickly, stirring constantly, for 1 minute.
- In a small bowl, whisk together the soy sauce, brown sugar and vinegar. Add to the skillet, and bring to a boil. Stir in the eggplant, and simmer for 3 minutes. Remove from the heat, and stir in the lemon juice and cilantro. Serve warm, at room temperature or chilled.
Nutrition Facts : @context http, Calories 121, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 5 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 623 milligrams, Sugar 11 grams, TransFat 0 grams
LEMON CILANTRO EGGPLANT DIP
The light, nutty flavor of tahini, an essential ingredient in hummus, pairs perfectly with rich roasted eggplant in this delicious Mediterranean dip. From Good Housekeeping.
Provided by Docs Mom
Categories Spreads
Time 55m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F.
- Line a 15 1/2" by 10 1/2" jelly-roll pan with nonstick foil (or use regular foil and spray with nonstick cooking spray).
- Place eggplant halves, skin-sides up, in foil-lined pan.
- Wrap garlic in foil and place in pan with eggplants.
- Roast vegetables 45 to 50 minutes or until eggplants are very tender and skin is shriveled and browned.
- Unwrap garlic.
- Cool eggplants and garlic until easy to handle.
- When cool, scoop eggplants' flesh into food processor with knife blade attached.
- Squeeze out garlic pulp from each clove and add to food processor with tahini, lemon juice, and 3/4 teaspoon salt; pulse to coarsely chop.
- Spoon dip into serving bowl; stir in cilantro.
- Cover and refrigerate at least 2 hours.
- Serve dip with pita and vegetables.
Nutrition Facts : Calories 253.1, Fat 11.7, SaturatedFat 1.7, Sodium 28, Carbohydrate 36, Fiber 17.9, Sugar 11.4, Protein 9.1
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