Roasted Eggplant Dip With Thai Flavors 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
SESAME ROASTED EGGPLANT (THAI)
Provided by Next Iron Chef All Star: Beau MacMillan
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- In a large ovenpoof skillet over medium-high heat, add all of the marinade ingredients. Bring to a boil and cook until reduced by half. Add the eggplant and mushrooms and cook for 5 minutes.
- Put the pan into the oven and cook until the eggplant and mushrooms are soft and caramelized, about 4 to 5 minutes. Transfer to a serving bowl and garnish with sesame seeds.
ROASTED EGGPLANT DIP
This is my version of what many call "baba ganoush." I learned the Persian version some years back (called 'kashke badamjun') and have played with it over time and adapted it to my tastes. Hopefully you'll do the same.
Provided by Chef AndyPandy
Categories Vegetable
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F
- In a saute pan, start onions on a low flame in a little olive oil and salt and pepper. You want them to caramelize nicely without burning.
- Place eggplant slices in large bowl and drizzle liberally with olive oil, season with salt and pepper and give a good toss (trick: works well in clean plastic bag, such as [gasp] a trash bag. Just pull out the slices for roasting and toss the bag.).
- Place seasoned eggplant on baking sheets in single layer and roast until tender, about 15 minutes.
- When onions are near done add the garlic.
- In food processor, add all of the ingredients and pulse a couple times.
- Taste to adjust seasoning, then pulse to desired consistency (I like it a little chunky so I know I'm eating eggplant). You may adjust consistency by drizzling in olive oil while pulsing.
- Very good with crusty bread or pita or crackers or to stuff roasted tomatoes. Enjoy.
Nutrition Facts : Calories 51, Fat 0.8, SaturatedFat 0.4, Cholesterol 2, Sodium 11.1, Carbohydrate 10.6, Fiber 4.5, Sugar 4.6, Protein 2.1
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 (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
ROASTED EGGPLANT DIP
I love eggplant so when I saw this Taste of Home recipe, I thought it would be worth saving. I've tweaked it just a bit. Serve with pita wedges and carrot sticks.
Provided by puppitypup
Categories Vegetable
Time 35m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Pierce eggplant several times with a fork. Place eggplant and onions in a shallow foil-lined baking pan.
- Bake for 25-30 minutes or until tender. Cool. Peel and cube the eggplant.
- In a food processor, combine yogurt, lemon juice, oil, salt, pepper, eggplant and onions. Cover and process until almost smooth.
- Add 2 T chives; cover and process until blended.
- Transfer to a serving bowl and sprinkle with remaining chives.
Nutrition Facts : Calories 201.3, Fat 9.9, SaturatedFat 1.4, Sodium 603.7, Carbohydrate 28.8, Fiber 15, Sugar 11, Protein 5.6
ROASTED EGGPLANT DIP WITH THAI FLAVORS
Lime, cilantro, and chili paste impart a Thai sizzle to the natural richness of roasted eggplant. Enjoy this as a dip for thick strips of cucumber, green sweet pepper, carrots, or blanched broccoli, asparagus, or green beans. Or serve as a spread for crackers for toasted bread. From Real Vegetarian Thai by Nancie McDermott.
Provided by Cinnamon Turtle
Categories Vegetable
Time 45m
Yield 1 1/2 Cups
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Lightly grease a baking sheet. Cut the eggplant in half lengthwise, stem and all, and place on baking sheet, cut side down. Bake until soft, about 30 minutes. Cool to room temperature.
- Scoop out the flesh and transfer it to a food processor fitted with the metal blade. Add the sugar soy sauce, salt, chili paste, and lime or lemon juice. Using on-off pulses, process to a thick, coarse puree, stopping to scrape down the sides as needed to grind evenly.
- Transfer to a bowl and stir in the chopped cilantro and green onions. Serve at room temp, garnished with cilantro leaves.
Nutrition Facts : Calories 134.6, Fat 0.8, SaturatedFat 0.1, Sodium 1010.8, Carbohydrate 32.7, Fiber 13.1, Sugar 17.9, Protein 4.6
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