Roasted Eggplant And Poblano Dip Recipes
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
ROASTED EGGPLANT AND POBLANO DIP
What? Did I really mess with such a traditional recipe as baba ganouj? oh yeah I did! Turned out really tasty too! I
Provided by CHRISSYG
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 Degrees Farenheit, remove one clove of garlic from the head and place the rest of the head on a cookie sheet with the eggplant.
- Roast eggplant and garlic until both are soft, garlic will take about 15 minutes eggplant about 25 (estimate).
- Meanwhile, char the outside of the poblano peppers either over gas flame of your stove, on the grill, or under the broiler.
- Place charred peppers in a bowl covered with plastic wrap and allow to rest.
- Remove the roasted garlic from the skins and set aside.
- when cool enough to handle, remove skin and seeds from the roasted poblanos (please don't rinse them under water, if there's a few seeds or pieces of skin, it's FINE).
- remove eggplant from oven and split open. I find the easiest way to get the flesh out is to break it in half turn the cut side onto the cookie sheet and peel back the skin.
- Put the flesh into a colander or sieve to allow some of the moisture to drain.
- Place all of the ingredients in a food processor and blend to smooth. check taste and adjust salt/pepper/lime juice to your liking.
Nutrition Facts : Calories 214.9, Fat 15.2, SaturatedFat 2.1, Sodium 18.3, Carbohydrate 19.1, Fiber 7.5, Sugar 3.5, Protein 4.7
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 DIP
I was craving an eggplant dip I bought in San Francisco once, but have no way of getting it where I live. So, I decided to experiment, and this is what I came up with. I actually like it! (measurements are approximate, use your own good judgment)
Provided by theAmateurPastryChef
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Prick eggplant all over with fork and place in foil and make a "cradle" for eggplant.
- Place eggplant with foil on baking sheet and bake for 35-45 minutes (depends on size of eggplant) or until collapsed and easily pierced with a fork.
- Once finished baking, remove from oven and allow to cool slightly.
- Scoop "pulp" out of eggplant and discard skin.
- Place in food processor or blender and process with remaining ingredients.
- Serve dip with crackers or pita bread or crudites.
Nutrition Facts : Calories 62, Fat 3.2, SaturatedFat 0.5, Sodium 442.5, Carbohydrate 8.1, Fiber 4.3, Sugar 2.7, Protein 2
ROASTED EGGPLANT AND RED PEPPER DIP
Eggplant is roasted until tender and golden brown and then mashed together with roasted peppers to make this creamy, flavorful dip.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 16 servings, 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Brush both sides of eggplant with dressing; place on rimmed baking sheet. Bake 30 min. or until tender. Cool slightly. Coarsely mash eggplant.
- Mix cream cheese and dressing with until blended. Stir in eggplant and remaining ingredients. Spoon into 9-inch pie plate.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 90, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 160 mg, Carbohydrate 4 g, Fiber 1 g, Sugar 2 g, Protein 2 g
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