ROASTED EGGPLANT 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. Taste for salt and pepper.
EGGPLANT DIP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Grill 2 eggplants over medium-high heat, turning, until soft, 30 minutes. Cool, then scoop out and puree the flesh in a food processor with 1/2 teaspoon chopped garlic, 5 tablespoons olive oil, 1 1/2 tablespoons lemon juice, and salt. Top with olive oil and parsley and serve with flatbread and vegetables.
- Per serving (does not include flatbread and vegetables for serving): Calories 247; Total Fat 21 grams; Saturated Fat 3 grams; Protein 3 grams; Total Carbohydrate 16 grams; Sugar: 7 grams; Fiber 9 grams; Cholesterol 0 milligrams; Sodium 152 milligrams
Nutrition Facts : Calories 247 calorie, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 152 milligrams, Carbohydrate 16 grams, Fiber 9 grams, Protein 3 grams, Sugar 7 grams
OLIVE AND EGGPLANT DIP
Briny olives bring a gratifying richness to this Mediterranean-inspired eggplant dip.
Provided by Martha Stewart
Categories Appetizers
Yield Makes about 2 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Place eggplants, cut sides up, on a rimmed baking sheet, and brush with 1/2 teaspoon oil. Scatter garlic over tops, and sprinkle with salt. Roast until golden and tender, about 20 minutes. Let cool slightly.
- Remove eggplant seeds; spoon flesh and garlic into a food processor. Puree; transfer to a medium bowl.
- Add olives to processor, and pulse until coarsely chopped. Add to bowl with eggplant mixture. Stir in chopped oregano, lemon zest, red-pepper flakes, and remaining teaspoon oil. Garnish with oregano leaves and lemon-zest strips. Serve with bell peppers.
Nutrition Facts : Calories 135 g, Fiber 6 g, Protein 2 g, SaturatedFat 1 g, Sodium 605 g
ROASTED EGGPLANT AND OLIVE SPREAD WITH PITA BREAD CHIPS
Provided by Patrick Corrigan
Yield Makes about 2 cups of spread
Number Of Ingredients 7
Steps:
- Preheat oven to 475°F. Pierce eggplants with fork. Place on baking sheet. Roast until skins are blackened and eggplants are soft, turning occasionally, about 1 hour. Cut eggplants in half. Spoon flesh into strainer set over bowl; drain 15 minutes. Maintain oven temperature.
- Meanwhile, brush pita rounds lightly with oil. Sprinkle pita rounds with salt and pepper. Cut each pita round into 6 wedges. Arrange wedges on clean baking sheet. Bake until crisp, about 4 minutes; cool.
- Transfer drained eggplant to medium bowl. Mix in olives, garlic, vinegar, cumin and 1 tablespoon oil. Season spread with salt and pepper. Mound in small bowl. Serve with chips.
EGGPLANT (OR AUBERGINE) DIP
NOT your classic baba ghanoosh but nonetheless a very tasty eggplant dip which I've adapted from a recipe in 'The Australian Women's Weekly's TAPAS antipasto mezze'. This dip tastes best if refrigerated overnight. The overnight refrigeration time has not been included in the cooking or preparation times. Because vegetable sizes will inevitably be variable, add the olive oil sparingly until you can see how much you need to achieve the right consistency.
Provided by bluemoon downunder
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to hot (220°C; 425°-450°F; 7-8 Gas Mark); pierce the eggplant all over with a fork or skewer; place the whole eggplant and the quartered onion on an oiled oven tray, brush lightly with olive oil and bake for 25-30 minutes.
- Turn the eggplant and onion pieces.
- After the eggplant and onion have been baked for another 10-15 minutes (a total of 35-45 minutes), add the garlic cloves to the baking tray and bake the vegetables for approximately 15 more minutes. The eggplant and onion should have been now baked for about an hour and the eggplant, the onion and the garlic should all have softened.
- Set aside the eggplant, onion and garlic for about 15 minutes or until they have cooled; peel the eggplant; discard the skin; and chop the flesh coarsely.
- Blend or process the eggplant flesh, the onion pieces and the cloves of garlic with the remaining ingredients (except for the chopped walnuts) until the mixture is smooth; cover and refrigerate for a minimum of 3 hours or preferably overnight.
- Combine the chopped walnuts with the dip and serve it with pita bread or crusty rolls as part of an antipasto mezze platter.
Nutrition Facts : Calories 205.7, Fat 13.4, SaturatedFat 1.8, Sodium 105.5, Carbohydrate 19.4, Fiber 4.6, Sugar 4.3, Protein 4
EGGPLANT DIP
Garlic and a host of herbs pleasantly season this savory spread. It's a "must" on my holiday menu because I can make it in advance.-Linda Roberson, Collierville, Tennessee
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 3 cups.
Number Of Ingredients 14
Steps:
- In a large skillet, combine the eggplant, onion, red pepper, mushrooms and oil. Cover and cook over medium heat for 10 minutes or until tender; add garlic and cook 1 minute longer. , Stir in the olives, tomato paste, vinegar, sugar, salt, oregano and hot pepper sauce; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until flavors are blended. Serve warm or at room temperature with pita wedges or chips.
Nutrition Facts : Calories 53 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 247mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
ROASTED EGGPLANT, ONION AND GARLIC DIP OR SPREAD
Saw this on FoodTV's Cooking Thin show. This was easy to make and tasty. It was voted a hit in my house. Serve it with crackers or pita bread. It can be made ahead of time.
Provided by Ducky
Categories Spreads
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Rub eggplant and onion with olive oil and place on a baking sheet.
- Bake about 25-30 minutes, until the eggplant and onion have softened, turning once.
- Add the garlic to the baking sheet at the baking halfway point, approximately 15 minutes.
- Remove from oven and cool until able to handle.
- Peel the eggplant and garlic and place into food processor (easiest way to get the eggplant is to cut in half and scoop it out with a spoon).
- Cut the onion into quarters or large chunks and add to the food processor.
- Add vinegar, lemon juice, parmesan, salt and pepper.
- Pulse until it is of a dip or spread consistency.
- Add cilantro and briefly pulse.
- Taste and adjust the seasonings.
- Refrigerate until ready to eat.
EGGPLANT OMELET DIP
Delicious dip to serve as an appetizer with pita bread or tortillas, or as a brunch meal! All you need is an eggplant, a tomato, garlic, and a couple of eggs!
Provided by Mary
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Wrap eggplant in foil, and bake 35 minutes, or until soft. Remove from heat, and cool slightly. Skin and chop.
- Heat olive oil in a medium skillet over medium heat. Stir in the tomatoes and garlic, and cook until tender.
- Mix eggplant into the skillet, and mash together with the tomato and garlic. Stir in the eggs, and cook until no longer runny. Season with salt and pepper.
Nutrition Facts : Calories 93.2 calories, Carbohydrate 5.2 g, Cholesterol 69.8 mg, Fat 7.1 g, Fiber 2.6 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 29 mg, Sugar 2.3 g
RUSTIC EGGPLANT DIP
One summer I came up with this recipe after I harvested loads of eggplants, tomatoes and herbs from my garden. You can also grill the eggplants for extra flavor. -Debra Keil, Owasso, OK
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 2 cups.
Number Of Ingredients 13
Steps:
- Cut stems from eggplants; pierce several times with a fork. Place eggplants and red pepper on a foil-lined 15x10x1-in. baking pan. Rub 2 tablespoons oil over vegetables. , Bake at 400° for 30-35 minutes or until tender, turning occasionally. Cool slightly. Peel and coarsely chop eggplants; coarsely chop red pepper., In a food processor, combine the tomatoes, onion, parsley, lemon juice, vinegar, herbs, salt, pepper, eggplants, red pepper and remaining oil. Cover and process until blended. , Cover and refrigerate for at least 3 hours. Serve with pita chips.
Nutrition Facts : Calories 77 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 299mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic exchanges
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