Nadias Eggplant Aubergine Spread Recipes

NADIA'S EGGPLANT (AUBERGINE) SPREAD

Steps:

• Preheat oven to 400 degrees.
• Place eggplants on cookie sheet and bake for 80 minutes, turning every 20 minutes or so.
• They will be very soft.
• Cover eggplants for about 20 minutes, or place in plastic bag.
• Peel eggplants and let the pulp drain in a strainer for at least 10 minutes.
• Chop eggplant pulp on cutting board until it resembles mashed potatoes.
• Stir in oil with wooden spoon.
• Add mayo and mustard; stir until blended.
• Stir in chopped onion, add salt to taste.
• Refrigerate for at least 2 hours to allow flavors to blend.
• Serve chilled.

NADIA'S "SALATA DE VINETE" EGGPLANT SALAD SPREAD

Steps:

• Preheat the oven to 400 degrees F.
• Pierce the eggplant skins in several places with a fork. Set the eggplants on a baking sheet and roast until soft and the skin is charred, 30 to 45 minutes, turning a few times for even roasting.
• When done, cut off the stems and peel the eggplants. Cut a slit along the side of each eggplant and transfer the eggplants to a strainer for a couple of minutes to allow the juices to drain.
• Finely chop the eggplants with a knife until they form a smooth puree. Add the eggplant puree to a bowl and stir in the olive oil and lemon juice until well-blended; taste and add more olive oil and lemon juice if desired. Add the onion and mix in the mayonnaise, adding more if needed. Season with salt and pepper. Garnish with dill and refrigerate for at least one hour to chill.

ROASTED EGGPLANT (AUBERGINE) SPREAD

Steps:

• Heat oven to 425°F (220°C).
• Arrange the eggplant in a single layer on a nonstick coated baking sheet.
• Stir the olive oil and garlic together in a small bowl and lightly brush on both sides of the eggplant.
• Roast eggplant slices until lightly browned, turning once, about 20 minutes per side. Cool slightly.
• Coarsely chop the eggplant and combine with the red peppers and capers; add black pepper to taste.

EASY EGGPLANT (AUBERGINE) DIP & SANDWICH SPREAD

Steps:

• Pierce the eggplant with a fork first in a few places so it wont explode in the oven.
• Bake the eggplant (ahead of time if necessary) for 1 hour, or until it is soft throughout.
• Cool the eggplant, cut in half and let drain.
• Remove the skin.
• Mash in tomatoes, avocados, garlic and spices to taste.
• For a thicker dip, add tahini.
• (all the ingredients except tahini can be placed in a blender with the eggplant. The dip will be thinner, so add tahini or one more avocado mashed by hand).

ROASTED EGGPLANT (AUBERGINE) SPREAD

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.
• It should still have a lot of texture left, and not completely pureed.
• Taste for salt and pepper.

GARLIC ROASTED EGGPLANT SPREAD

Steps:

• Sprinkle eggplant slices with 2 1/2 tsp salt and let stand for 30 minutes.
• Preheat oven to 450°F Rinse eggplant and place on oiled baking sheets; add garlic.
• Bake 25 minutes or until the eggplant edges are crispy and the garlic us tender.
• Cool slightly so it can be handled; chop eggplant and garlic.
• Combine eggplant mixture, lemon juice, olive oil, 1/4 tsp salt, and crushed red pepper in a large bowl.
• Spoon onto crostini (or crackers, pita chips, etc) and garnish as desired.

EGGPLANT (AUBERGINE) DIP

Steps:

• Place eggplant on oven tray. Bake, uncovered, in moderate oven 180°C about 40 minutes or until soft.
• Remove eggplant and place eggplant in paper bag for 10 minutes.
• Remove and discard eggplant skin, chop flesh.
• Blend or process eggplant with remaining ingredients until smooth. You may need to add more yoghurt depending how smooth or thick you prefer your dip. Cover, refrigerate until cold.