ROASTED EGGPLANT DIP
Roasting the eggplant in its skin steams the flesh, turning it soft and silky-great for a dip to serve with pita wedges as an appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Place eggplant and garlic on a rimmed baking sheet and rub with 2 tablespoons oil. Roast until garlic is soft and golden, 20 minutes. Remove garlic and set aside. Continue to roast eggplant until soft and deflated, 20 to 25 minutes more. Let cool 20 minutes.
- Slice eggplant open and scrape flesh into the bowl of a food processor. Peel garlic and add to bowl, along with lemon juice, tahini, salt, and 2 tablespoons oil. Process until smooth. (To store, refrigerate, up to 2 days.) Serve drizzled with more oil and a sprinkle of paprika if desired.
Nutrition Facts : Calories 109 g, Fat 10 g, Fiber 2 g, Protein 2 g
ROAST EGGPLANT DIP
Zesty, tangy dip to eat with bread or vegetable sticks. A recipe from my husband's grandmother: unbeatable for simplicity, economy and flavour.
Provided by ElishevaH
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the eggplant in half lengthwise, and lay it cut side down on a greased sheet of foil.
- Roast the eggplant under the oven grill, at a medium distance. The skin should become blackened, a little flakey and hard. This takes around 15 minutes.
- Let the eggplant cool.
- Place the garlic in the foodprocessor bowl and process thoroughly.
- Using a spoon, scoop out the eggplant flesh into the bowl and process very briefly.
- Add the lemon, oil, salt and a dash of pepper.
- Process again to your prefered consistency.
- Store in a tightly closed container.
- Note: For a large eggplant take a large clove of garlic and a large lemon. If the lemons aren't juicy, use 2 lemons.
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.
SMOKY EGGPLANT DIP
Provided by Giada De Laurentiis
Categories appetizer
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Pierce each eggplant with the tip of a knife in about 10 spots. Place on a rimmed baking sheet and roast until very soft and cracking in a few spots, about 50 minutes. Let cool slightly.
- Cut each eggplant open lengthwise and scrape out the flesh with a large spoon; discard the skin. Place the flesh in the bowl of a food processor and pulse to coarsely chop. Add the parsley, mint, oregano, lemon juice, chiles, salt and olive oil. Puree for 20 seconds to combine. Allow to cool slightly before serving with crackers.
ROASTED EGGPLANT AND GARLIC DIP
Categories Condiment/Spread Food Processor Garlic Roast Cocktail Party Low/No Sugar Eggplant Summer Vegan Potluck Gourmet
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 425°F.
- Separate garlic cloves without peeling and tightly wrap together in foil. Prick eggplant with a fork. In a shallow baking pan roast garlic and eggplant in middle of oven until very tender, about 30 minutes for garlic and about 45 minutes for eggplant.
- Unwrap garlic and peel, transferring garlic to a food processor. Scrape flesh from eggplant into food processor, discarding skin. Purée mixture until smooth and, with motor running, add oil and vinegar until combined. Season dip with salt and pepper and serve with pita toasts.
CLASSIC ROASTED EGGPLANT DIP
Serve this chunky dip with crusty French bread that has been thinly sliced, brushed with olive oil, sprinkled with salt and pepper, and toasted to a golden brown in a 450-degree oven.
Provided by Martha Stewart
Categories Appetizers
Time 45m
Number Of Ingredients 4
Steps:
- Heat broiler. Pierce eggplant several times with a fork, and place on a rimmed baking sheet. Broil, turning every 5 minutes, until skin is blackened all over and flesh is very soft, about 20 minutes. Remove from oven, and let stand until cool enough to handle.
- Peel off and discard blackened skin; place flesh in the bowl of a food processor, and puree until smooth. Transfer to a serving bowl. Stir in creme fraiche and lemon juice; season with salt and pepper. Serve warm or at room temperature with toasted bread, if desired.
ROASTED EGGPLANT DIP
Provided by Molly O'Neill
Categories dips and spreads, appetizer
Time 1h20m
Yield Four servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Spray a small baking sheet with vegetable oil. Place the eggplant cut side down, and bake until soft, about 35 to 45 minutes. Set aside until cool and chop coarsely.
- Combine remaining ingredients except coriander in a glass or ceramic bowl. Marinate for 30 minutes. Combine the mixture in a blender or food processor. Puree until smooth. Season with salt and pepper to taste. Garnish with coriander. Serve with sesame pita chips (recipe below).
Nutrition Facts : @context http, Calories 74, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 3 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 241 milligrams, Sugar 6 grams, TransFat 0 grams
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.
ROASTED EGGPLANT DIP
Here's a fun way to use some of your garden-fresh eggplant crop. This chunky guacamole-like dip--seasoned with lemon juice, onions and chives--goes great with pita wedges or melba toast. Field editor Nina Hall of Citrus Heights, California contributed this recipe.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 1-1/2 cups.
Number Of Ingredients 10
Steps:
- Pierce eggplant several times with a fork. Place eggplant and onions in a shallow foil-lined baking pan. Bake at 400° for 25-30 minutes or until tender. Cool. Peel and cube the eggplant., In a blender, combine the yogurt, lemon juice, oil, salt, pepper, eggplant and onions. Cover and process until almost smooth. Add 2 tablespoons chives; cover and process until blended. , Transfer to a serving bowl; sprinkle with remaining chives. Serve with pita wedges and carrots if desired.
Nutrition Facts : Calories 158 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 421mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
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ROASTED EGGPLANT DIP - CULINARY HILL
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Ratings 18Total Time 55 minsCategory AppetizerCalories 109 per serving
- Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
- In a large bowl, combine eggplant, red bell pepper, onion, garlic, and thyme. Drizzle with olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to combine.
- Spread on prepared baking sheet and roast until the vegetables are soft and lightly browned, about 45 minutes, stirring halfway through roasting time. Cool 5 minutes.
- Transfer to a food processor and add tomato paste. Pulse until blended, 3 or 4 times. Transfer to a bowl and stir in lemon juice, red wine vinegar, sugar, and red pepper flakes. Season to taste with salt and pepper. Serve warm or at room temperature.
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- Set oven racks at the two lowest levels; preheat to 450 degrees F. Peel as much of the papery skin from the garlic as possible and wrap loosely in foil. Bake until the garlic is soft, 30 minutes. Let cool slightly.
- Meanwhile, coat a baking sheet with cooking spray. Place eggplant halves on the prepared baking sheet, cut-side down. Roast for 10 minutes. Add onion slices and tomato halves to the baking sheet and roast until all the vegetables are soft, 10 to 15 minutes longer. Let cool slightly.
- Separate the garlic cloves and squeeze the soft pulp into a medium bowl. Mash with the back of a spoon. Slip skins from the eggplant and tomatoes; coarsely chop. Finely chop the onion. Add the chopped vegetables to the garlic pulp and stir in the lemon juice, mint, oil, salt and pepper.
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