GRILLED EGGPLANT DIP
Steps:
- Heat a grill to medium. Brush the bell pepper with some of the canola oil and season with salt and pepper. Brush the eggplant slices on both sides with more of the canola oil, season with salt and pepper.
- Grill the eggplant until charred on the first side, about 3 minutes. Turn and continue grilling until tender, another 3 to 4 minutes. Transfer the eggplant to a cutting board. Grill the bell pepper, turning occasionally, until charred all over and tender, about 15 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam while you make the eggplant puree.
- Smash the garlic cloves, sprinkle them with salt, and mash and smear them to a paste using the side of a knife. Remove the skin from the eggplant and transfer the flesh to a food processor. Add the garlic paste, tahini, yogurt, 2 tablespoons of the olive oil, and the lemon zest, oregano and smoked paprika. Process until smooth and thick. Add salt to taste. Transfer to a serving bowl and let sit for at least 15 minutes to allow the flavors to meld. Peel, seed and dice the bell pepper.
- Drizzle the remaining 2 tablespoons olive oil over the dip. Top with the diced peppers and the chopped parsley. Serve with warm pita or lavash.
Nutrition Facts : Calories 419, Fat 25 grams, SaturatedFat 3 grams, Cholesterol 1 milligrams, Sodium 434 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 9 grams, Sugar 8 grams
GRILLED EGGPLANT SPREAD
Categories Condiment/Spread Herb Eggplant Summer Gourmet
Yield Makes about 3 cups
Number Of Ingredients 8
Steps:
- Prepare grill.
- Pierce eggplants in several places with a fork and grill on a rack set 5 to 6 inches over glowing coals, turning them occasionally, until very soft, 30 to 40 minutes. (Alternatively, broil eggplants under a preheated broiler about 6 inches from heat 30 to 40 minutes. Broiled eggplant will not have a smoky flavor.)
- Transfer eggplants to a colander and, when cool enough to handle, quarter lengthwise. With a small knife remove and discard as many seeds as possible. Scrape flesh into a large sieve set over a bowl, discarding skin. Drain eggplant, covered and chilled, 1 day. Discard any juices from eggplant. Mince onion and garlic and finely chop parsley. In a food processor pulse eggplant with onion, garlic, parsley, and remaining ingredients until coarsely puréed. Transfer spread to a bowl and season with salt and pepper. Chill spread, covered, at least 3 hours and up to 3 days.
- Serve spread with pita toasts.
MEDITERRANEAN GRILLED EGGPLANT SPREAD
Grilled fresh veggies and herbs come together for a light spread that doubles as an add-in for grilled fish and chicken dishes. Try adding to pasta with fresh tomatoes and feta! Great served with a sauvignon blanc for warm summer nights.
Provided by Anne
Categories Dips and Spreads
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Arrange red bell pepper, eggplant, and onion slices on on the preheated grill; cook until red pepper is charred and eggplant and onion are tender with grill marks, 5 to 7 minutes per side. Place red pepper in a paper bag and close tightly to 'sweat', about 10 minutes; peel the charred skin off the pepper.
- Blend red bell pepper, eggplant, onion, olive oil, basil, oregano, lemon juice, sea salt, and black pepper in a food processor until smooth and spreadable. Stir in feta cheese.
Nutrition Facts : Calories 87.2 calories, Carbohydrate 1.2 g, Cholesterol 7 mg, Fat 8.7 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 2.2 g, Sodium 128.3 mg, Sugar 0.6 g
MEDITERRANEAN EGGPLANT DIP
Make and share this Mediterranean Eggplant Dip recipe from Food.com.
Provided by threeovens
Categories Vegetable
Time 28m
Yield 1 3/4 cups, 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 98.9, Fat 7.1, SaturatedFat 1, Sodium 199.1, Carbohydrate 7.7, Fiber 1.7, Sugar 0.3, Protein 1.6
EGGPLANT AND TOMATO SPREAD
Grilled eggplant and tomatoes add a smoky flavor to this delicious spread. Use with focaccia or baguettes. I like to use Chinese eggplants--they're the sweetest.
Provided by Eric
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Brush cut sides of eggplant and tomatoes with 2 tablespoons olive oil.
- Place eggplants and tomatoes, cut sides down, on the preheated grill. Cook eggplant for 4 minutes, then flip and grill until tender, about 10 minutes more. Cook tomatoes until very tender, about 5 minutes per side. Transfer eggplant to a cutting board and tomatoes to a food processor.
- Scrape eggplant pulp from the skins. Discard skins and place pulp in the food processor with tomatoes. Add tahini, parsley, and garlic; pulse until mostly smooth. Season with salt and pepper.
- Transfer to a serving bowl. Top with feta cheese and sesame seeds.
Nutrition Facts : Calories 173.9 calories, Carbohydrate 12.6 g, Cholesterol 7 mg, Fat 13.2 g, Fiber 6.8 g, Protein 4.5 g, SaturatedFat 2.8 g, Sodium 121.3 mg, Sugar 4.8 g
MEDITERRANEAN EGGPLANT DIP
I love Mediterranean food, and the flavors in this dip are so vibrant. We make our own mini sandwiches once this platter is complete. -Stacy Mullens, Gresham, Oregon
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 4 cups.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 77 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 132mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
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