Roasted Eggplant Aubergine Dip Recipes
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.
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 (AUBERGINE) DIP
Make and share this Roasted Eggplant (Aubergine) Dip recipe from Food.com.
Provided by Recipe Junkie
Categories Low Protein
Time 1h
Yield 2 1/2 c
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Lightly pierce eggplant with a fork and brush with 1 t olive oil.
- Place on a foil lined cooke sheet and roast, turning occasionally until the flesh is tender (45-60).
- Let cool slightly.
- Remever the skin from the eggplant and place in a food processor with yogurt, garlic, parsley, tahini, lemon juice, red pepper flakes and remaining olive oil.
- Process until smooth.
- Adjust seasoning and serve on top of bruschetta, with pita chips or vegetables.
Nutrition Facts : Calories 184.7, Fat 9.8, SaturatedFat 2.2, Cholesterol 6.4, Sodium 108, Carbohydrate 21.5, Fiber 9.8, Sugar 7.9, Protein 7.2
GARLIC ROASTED EGGPLANT SPREAD
This comes from Coastal Living, and the recipe is credited to Louis Pappas Market Cafe in Tampa. I haven't been to this cafe, but the Pappas family is well-known in Florida for their wonderful Greek food.
Provided by Vino Girl
Categories Spreads
Time 1h25m
Yield 2 cups
Number Of Ingredients 9
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.
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