Malidzano Eggplant Spread Recipes

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ROASTED EGGPLANT SPREAD



Roasted Eggplant Spread image

Provided by Ina Garten

Categories     appetizer

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 8

1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
  • Cool slightly.
  • Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.

MALIDZANO EGGPLANT SPREAD



Malidzano Eggplant Spread image

Mediterranean eggplant spread... an unusual blend of ingredients that come together in wonderfully delicious way! Spread on pita chips or baguette slices.

Provided by SAMOVILA

Categories     Dips and Spreads

Time 40m

Yield 6

Number Of Ingredients 7

3 medium eggplants
2 tablespoons olive oil
4 cloves garlic, minced
1 ½ cups crumbled feta cheese
½ cup finely ground walnuts
1 pinch salt and pepper to taste
¼ cup olive oil

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Brush eggplants lightly with olive oil, pierce the eggplant skin with a knife, and place them in the oven. Roast until the skins are brown and the eggplant is soft, about 30 minutes. Remove from the oven, cool slightly, peel, and cut into chunks. Set aside in a bowl to drain off some of the liquid.
  • Place the eggplant chunks into the container of a food processor, along with the garlic, feta cheese, walnuts, and olive oil. If it doesn't all fit, do this in batches then stir together. Process until well blended with just a few small chunks. The consistency should be thick. Transfer to a bowl, and season with salt and pepper. Serve as a side dish or appetizer.

Nutrition Facts : Calories 354.4 calories, Carbohydrate 19.4 g, Cholesterol 33.4 mg, Fat 28.5 g, Fiber 7.2 g, Protein 9.6 g, SaturatedFat 8.2 g, Sodium 427.1 mg, Sugar 10.7 g

MALIDZANO EGGPLANT SPREAD



Malidzano Eggplant Spread image

Mediterranean eggplant spread... an unusual blend of ingredients that come together in wonderfully delicious way! Spread on pita chips or baguette slices.

Provided by SAMOVILA

Categories     Dips and Spreads

Time 40m

Yield 6

Number Of Ingredients 7

3 medium eggplants
2 tablespoons olive oil
4 cloves garlic, minced
1 ½ cups crumbled feta cheese
½ cup finely ground walnuts
1 pinch salt and pepper to taste
¼ cup olive oil

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Brush eggplants lightly with olive oil, pierce the eggplant skin with a knife, and place them in the oven. Roast until the skins are brown and the eggplant is soft, about 30 minutes. Remove from the oven, cool slightly, peel, and cut into chunks. Set aside in a bowl to drain off some of the liquid.
  • Place the eggplant chunks into the container of a food processor, along with the garlic, feta cheese, walnuts, and olive oil. If it doesn't all fit, do this in batches then stir together. Process until well blended with just a few small chunks. The consistency should be thick. Transfer to a bowl, and season with salt and pepper. Serve as a side dish or appetizer.

Nutrition Facts : Calories 354.4 calories, Carbohydrate 19.4 g, Cholesterol 33.4 mg, Fat 28.5 g, Fiber 7.2 g, Protein 9.6 g, SaturatedFat 8.2 g, Sodium 427.1 mg, Sugar 10.7 g

MALIDZANO EGGPLANT SPREAD



Malidzano Eggplant Spread image

Mediterranean eggplant spread... an unusual blend of ingredients that come together in wonderfully delicious way! Spread on pita chips or baguette slices.

Provided by SAMOVILA

Categories     Dips and Spreads

Time 40m

Yield 6

Number Of Ingredients 7

3 medium eggplants
2 tablespoons olive oil
4 cloves garlic, minced
1 ½ cups crumbled feta cheese
½ cup finely ground walnuts
1 pinch salt and pepper to taste
¼ cup olive oil

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Brush eggplants lightly with olive oil, pierce the eggplant skin with a knife, and place them in the oven. Roast until the skins are brown and the eggplant is soft, about 30 minutes. Remove from the oven, cool slightly, peel, and cut into chunks. Set aside in a bowl to drain off some of the liquid.
  • Place the eggplant chunks into the container of a food processor, along with the garlic, feta cheese, walnuts, and olive oil. If it doesn't all fit, do this in batches then stir together. Process until well blended with just a few small chunks. The consistency should be thick. Transfer to a bowl, and season with salt and pepper. Serve as a side dish or appetizer.

Nutrition Facts : Calories 354.4 calories, Carbohydrate 19.4 g, Cholesterol 33.4 mg, Fat 28.5 g, Fiber 7.2 g, Protein 9.6 g, SaturatedFat 8.2 g, Sodium 427.1 mg, Sugar 10.7 g

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