Roasted Eggplant Dip W Chickpeas Recipes

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ROASTED EGGPLANT WITH SPICED CHICKPEAS



Roasted Eggplant With Spiced Chickpeas image

Eggplant is a staple in the Arab world, the source of the dish called moussaq'a, a classic (and vegan to boot, if you leave off the yogurt). The key to cooking eggplant is to do it with high heat that concentrates the flavor and the flesh.

Provided by Julia Moskin

Categories     dinner, weekday, main course

Time 40m

Yield 8 to 12 servings

Number Of Ingredients 15

3 large eggplants, peeled and sliced lengthwise (about 1/2 inch thick)
1/4 cup and 2 tablespoons olive oil, plus extra for pans
1/4 cup peanut oil
1 onion, minced
6 garlic cloves, minced
1 28-ounce can diced tomatoes
1 teaspoon allspice
1 teaspoon cinnamon
1 tablespoon pomegranate molasses
Sugar to taste
Salt and black pepper
1 15-ounce can chickpeas, drained and rinsed (about 1 cup)
1/2 cup pine nuts, toasted
Fresh mint leaves, for garnish
Thick yogurt for serving, optional

Steps:

  • Heat oven to 450 degrees and lightly oil two baking sheets (or use nonstick). Combine the 1/4 cup olive oil and the peanut oil. Brush eggplant slices on both sides with the mixture, then place on pans. Roast, flipping once, until golden brown on both sides, about 15 minutes total. Set aside.
  • In a large skillet, heat the 2 tablespoons olive oil over medium heat. Add onion and garlic, and cook, stirring, until soft and translucent, about 10 minutes. Add tomatoes, spices and molasses, and bring to a simmer. Add sugar, salt and pepper to taste. (The amount of sugar will depend on the tomatoes' sweetness; there should be a hint of sweetness in the mixture.) Simmer until slightly thickened, about 15 minutes. Add chickpeas and cook until thick, 5 to 10 minutes more. Stir in half the pine nuts and set aside.
  • To serve, place a slice of eggplant on a platter and spoon tomato-chickpea mixture onto the wide end of the slice. Fold the narrower end of the slice over to cover the filling and place a mint leaf on top. Repeat with remaining slices and garnish with remaining pine nuts. Serve cold or at room temperature, topping each piece with a dollop of yogurt, if using.

Nutrition Facts : @context http, Calories 338, UnsaturatedFat 16 grams, Carbohydrate 37 grams, Fat 20 grams, Fiber 11 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 807 milligrams, Sugar 18 grams

ROASTED EGGPLANT DIP W. CHICKPEAS



ROASTED EGGPLANT DIP w. CHICKPEAS image

Learn to love the flavors of eggplant in this roasted eggplant dip recipe. You'll love the ease of roasting veggies and beans together to then quickly puree them into a scrumptious dip that's full of vitamins and antioxidants!

Provided by Luci Petlack

Categories     Appetizer     Appetizers     Starters and Snacks

Number Of Ingredients 9

5 cup peeled and chopped eggplant (about 2 medium eggplant)
⅓ cup chopped yellow onion
1 15.5 ounce can chickpeas, rinsed and drained
4 tablespoons extra virgin olive oil
1 ½ teaspoons fine sea salt
¼ teaspoon ground black pepper
¼ cup fresh cilantro leaves
Extra virgin olive oil and cilantro for garnish
Pita chips for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • Place eggplant cubes in bowl of warm, salted water for 5 minutes. Drain water.
  • Spread the eggplant, onion, and chickpeas in a single layer on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil. Sprinkle with 1 teaspoon salt and the black pepper. Stir all ingredients and spread back into a single layer. Bake for 10 minutes. Stir and bake for 10 more minutes, until the eggplant is tender.
  • Remove from the oven and let cool for 10 to 15 minutes, until just barely warm.
  • Transfer the contents of the baking sheet to a blender. Add the remaining 2 tablespoons of olive oil and the remaining ½ teaspoon salt. Puree until smooth. Add the cilantro. Process again until the cilantro becomes tiny green flecks throughout the dip. Add more salt to taste, if desired.
  • Transfer to a serving dish. Drizzle with olive oil and top with cilantro leaves. Serve slightly warm or at room temperature with pita chips.

ROASTED EGGPLANT DIP



Roasted Eggplant Dip image

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

1 large eggplant
4 garlic cloves (skin on)
1/4 cup olive oil, plus more for serving
1/4 cup fresh lemon juice
3 tablespoons tahini (sesame paste)
1 1/2 teaspoons coarse salt
Paprika, for garnish (optional)

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 CHICKPEAS WITH TOMATO SAUCE



Roasted Eggplant and Chickpeas With Tomato Sauce image

Eggplant is always a good, substantial vegetable to use for a vegetarian main dish. The chickpeas and the feta provide plenty of protein. Vegans can leave out the feta and substitute sugar or agave nectar for the honey.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 10

1/4 cup extra virgin olive oil
2 garlic cloves, minced
1 28-ounce can chopped tomatoes, with juice, pulsed to a coarse purée
1 teaspoon mild honey (more to taste)
1/4 to 1/2 teaspoon cinnamon, to taste
Salt to taste
1 large or 2 medium eggplants (about 1 1/4 pounds), cut into 1/3-inch-thick slices
3 cups cooked chickpeas (2 cans, drained and rinsed, or, 1 1/2 cups dried - about 3/4 pound
4 ounces feta, crumbled (3/4 cup
1 teaspoon dried oregano, preferably Greek or Turkish

Steps:

  • Make the tomato sauce. Heat 1 tablespoon of the olive oil in a heavy skillet or wide saucepan over medium heat, and add the garlic. Cook, stirring, until it smells fragrant, about 30 seconds, and add the tomatoes, honey, salt to taste and cinnamon. Cook over medium heat until the tomatoes have cooked down and the sauce is fragrant, about 20 minutes. Taste and adjust seasonings.
  • Meanwhile, heat the oven to 425 degrees. Line a baking sheet with aluminum foil and brush the boil with olive oil. Place the eggplant slices on the baking sheet, salt lightly and brush with olive oil. Place in the oven and bake 20 minutes, or until eggplant is lightly browned and soft all the way through. Remove from the heat. Fold the aluminum foil over and crimp the edges together so that the eggplant steams as it cools. Do this in batches if you need more than one baking sheet. Turn the oven down to 350 degrees.
  • Oil a 2-quart baking dish or gratin. Place the chickpeas in the baking dish and stir in 1 cup of the tomato sauce. Layer the eggplant over the chickpeas and top with the remaining tomato sauce. Sprinkle the feta over the top and drizzle on any remaining olive oil. Sprinkle with the oregano and cover tightly with foil. Bake 30 minutes. Uncover and bake another 10 minutes, until the dish is bubbling.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 10 grams, Carbohydrate 34 grams, Fat 16 grams, Fiber 11 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 789 milligrams, Sugar 12 grams

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