Mediterranean Eggplant Dip Recipes

MELITZANOSALATA RECIPE

Steps:

• Keep the eggplant whole and pierce with a fork in a few places.
• Smoke the eggplant. Place the eggplant over a gas flame, grill or under a broiler, and cook, turning around using a pair of tongs, until the skin is fully charred, and the eggplant is quite tender.
• Cool and drain eggplant. Place the eggplant in a bowl and set aside until cool enough to handle (a bowl is helpful because the eggplant will release some juices). Peel the charred skins off and discard. Cut the eggplant into chunks and place in a colander to get rid of any remaining excess juices (about 10 more minutes).
• Transfer the eggplant to a mixing bowl. Add the garlic, onion, parsley, lemon juice, olive oil. Add salt and pepper and spices (if using). Mix to combine and use your fork to break up the eggplant into smaller chunks.
• At this point, if you have the time, it's a good idea to cover and chill the eggplant dip in the fridge for a few brief minutes.
• Transfer the eggplant dip to a serving plate and spread. Drizzle extra virgin olive oil. Arrange Garnish with lemon zest, parsley, red onions, olives, a sprinkle of feta. Serve with crusty bread or pita bread.

MEDITERRANEAN EGGPLANT DIP RECIPE

Steps:

• Preheat the oven to 400ºF (200ºC).
• Poke the eggplant in several places with fork. Place it on a baking sheet and bake in the preheated oven for 45 minutes or until soft, turning once or twice during baking. Let the eggplant cool, then peel it and chop finely.
• Meanwhile, saute the garlic, celery, green pepper and tomatoes in a bit of oil for 4 or 5 minutes or until they soften. Add the chopped green onions in the last minute of cooking.
• In a mixing bowl, combine the eggplant, onions, garlic, tomato, celery and green pepper and toss to mix them all together. Add the lemon juice, oil, salt and pepper. Stir to mix well. Cover and refrigerate the dip for at least 1 hour before serving for the flavors to meld.

MEDITERRANEAN EGGPLANT DIP

Steps:

• Preheat oven to 400°. Cut eggplant crosswise into 1-in. slices; place on a greased 15x10x1-in. baking pan. Top with onion and garlic cloves. Drizzle with oil., Roast until eggplant is very soft, 40-45 minutes, turning and stirring vegetables once. Cool slightly., Place eggplant mixture in a food processor; process until blended. Transfer to a large bowl; stir in sour cream, lemon juice, salt, pepper and, if desired, liquid smoke., Sprinkle with parsley. Serve with flatbread and vegetables as desired.

MEDITERRANEAN EGGPLANT DIP

Steps:

• Preheat oven to 400 degrees.
• Spear the eggplants several times with a knife, so that they will not explode in the oven. Bake them for 25 to 35 minutes or until a knife goes into them with no resistance.
• Slice the eggplants in half. With a spoon, remove the eggplant flesh from the skin. (It is easiest to do while the eggplant is still hot; wear a rubber glove.) Purée the eggplant.
• When the purée has cooled, add all the remaining ingredients, reserving a little parsley and diced peppers for garnishing.
• Taste for salt; add more if necessary.
• Serve with fresh or toasted wedges of pita bread and leaves of curly lettuce or chicory.

MEDITERRANEAN EGGPLANT DIP

Steps:

• Sprinkle eggplant slices generously with Kosher salt. Let stand for 30 minutes and then blot with paper towel to remove moisture on surface.
• Heat a large nonstick skillet over medium-high heat and pour in about 2-3 tablespoons of oil. Working in batches as necessary, cook eggplant slices in a single layer until almost black on each side, about 3-5 minutes per side. Add more oil as needed. Remove cooked eggplant to a plate.
• Once eggplant is all cooked, lower heat to medium and add 2 tablespoons olive oil. Add red pepper, onion, coriander, and paprika to skillet. Cook, stirring occasionally, until vegetables are soft, about 8-10 minutes. Add eggplant and vinegar to skillet, breaking eggplant and mashing it coarsely with a wooden spoon until well combined. Cook until vinegar has evaporated, about 8-10 minutes.
• Remove from heat and stir in parsley and lemon juice. Serve warm or at room temperature over hummus with pita*. Can be made ahead of time, refrigerated, and reheated as needed.

MEDITERRANEAN EGGPLANT DIP

Steps:

• In a food processor, combine chickpeas, basil, garlic, lemon juice, salt and eggplant; process until smooth.
• While processor is running add olive oil in a steady stream; process until smooth.
• Transfer to a serving dish.
• Drizzle with olive oil.
• Garnish with fresh basil and walnuts.

MOROCCAN EGGPLANT DIP

Steps:

• Mix tomato sauce, red wine vinegar, cumin, salt, sugar, and cayenne together in a small bowl.
• Heat olive oil in a large skillet over medium-low heat. Add garlic; cook and stir until golden, about 2 minutes. Add eggplant and red bell pepper; pour in tomato sauce mixture. Simmer, covered, until eggplant and red bell pepper soften, about 20 minutes. Remove from heat and let cool, about 10 minutes.
• Transfer eggplant mixture to a food processor; pulse until it reaches the desired consistency. Sprinkle cilantro over dip.