Roastedeggplantdipwiththaiflavors Recipes

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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 RED PEPPER AND EGGPLANT DIP WITH PITA WEDGES



Roasted Red Pepper and Eggplant Dip with Pita Wedges image

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

a 3/4-pound eggplant
2 pounds red bell peppers
4 tablespoons olive oil (preferably extra-virgin) plus additional for coating the vegetables
4 large garlic cloves, minced (about 1 1/2 tablespoons)
3 tablespoons fresh lemon juice, or to taste
1 small fresh jalapeño chile, seeded and minced (wear rubber gloves)
pita loaves, cut into wedges, as an accompaniment

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



Thai Veggie Dip image

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

3 tablespoons reduced-fat creamy peanut butter
1 tablespoon reduced-sodium soy sauce
1 tablespoon honey
1 cup reduced-fat sour cream
1 cup fat-free plain Greek yogurt
1 cup fresh baby spinach, chopped
1/2 cup sliced water chestnuts, chopped
1 small sweet red pepper, finely chopped
3 tablespoons finely chopped green onions
3 tablespoons minced fresh cilantro
1 tablespoon minced fresh mint
1 teaspoon crushed red pepper flakes
Assorted fresh vegetables

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



Roasted Eggplant Dip With Thai Flavors image

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

1 large eggplant (about 1 1/4 pounds)
1 tablespoon palm sugar or 1 tablespoon brown sugar
1 teaspoon soy sauce
1/2 teaspoon salt
2 tablespoons asian roasted chili paste or 2 tablespoons chili-garlic sauce
2 tablespoons lime juice or 2 tablespoons lemon juice
1/4 cup fresh cilantro, finely chopped
2 green onions, thinly sliced
cilantro leaf (to garnish)

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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