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 RED PEPPER AND EGGPLANT DIP WITH PITA WEDGES
Categories Condiment/Spread Food Processor Pepper Appetizer Roast Cocktail Party Vegetarian Quick & Easy Eggplant Birthday Chill Simmer Gourmet Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Coat eggplant and bell peppers lightly with additional oil and arrange in a jelly-roll pan. Roast vegetables, turning once or twice, 30 to 40 minutes, or until eggplant is very soft and bell peppers are charred. Transfer peppers to a metal bowl and let steam, covered tightly with plastic wrap, until cool enough to handle.
- Peel and seed bell peppers and pat dry between paper towels. Peel eggplant and put flesh in a food processor. Add bell peppers, remaining 4 tablespoons oil, garlic, lemon juice, jalapeño, and salt and pepper to taste and combine well.
- Transfer mixture to a heavy saucepan and simmer, stirring frequently, 15 to 20 minutes, or until thickened and reduced to about 2 cups.
- Cool dip and chill, covered, at least 1 day and up to 1 week.
- Serve dip with pita wedges.
THAI VEGGIE DIP
This delicious dip is full of flavor, color and crunch, but not full of calories. There's mild sweetness from the honey with a bit of heat at the end from the pepper flakes. If spicy food is your thing, feel free to add an extra dash of pepper. -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 12 servings (1/4 cup each).
Number Of Ingredients 13
Steps:
- In a large bowl, mix peanut butter, soy sauce and honey until blended. Stir in sour cream, yogurt, spinach, water chestnuts, pepper, green onions, cilantro, mint and pepper flakes. Refrigerate, covered, 1-2 hours. Serve with assorted vegetables.
Nutrition Facts : Calories 73 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 99mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
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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