Strange Flavor Eggplant Spread Recipes

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ROASTED EGGPLANT SPREAD



Roasted Eggplant Spread image

Black pepper and garlic perk up this out-of-the-ordinary spread that hits the spot on a crisp cracker or toasted bread slice. -Barbara McCalley, Allison Park, Pennsylvania.

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 2 cups.

Number Of Ingredients 9

3 tablespoons olive oil
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 large sweet red peppers, cut into 1-inch pieces
1 medium eggplant, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
1 tablespoon tomato paste
Toasted baguette slices or assorted crackers

Steps:

  • Preheat oven to 400°. Mix first 4 ingredients. Place vegetables in a large bowl; toss with oil mixture. Transfer to a 15x10x1-in. pan coated with cooking spray. Roast vegetables until softened and lightly browned, 45-50 minutes, stirring once., Transfer to a food processor; cool slightly. Add tomato paste; pulse just until blended (mixture should be chunky)., Transfer to a bowl; cool completely. Serve with baguette slices or crackers.

Nutrition Facts : Calories 84 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 153mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

STRANGE-FLAVOR EGGPLANT (RECIPE BY BARBARA TROPP FROM THE CHINA MOON COOKBOOK)



STRANGE-FLAVOR EGGPLANT (RECIPE BY BARBARA TROPP FROM THE CHINA MOON COOKBOOK) image

Categories     Condiment/Spread     Appetizer

Number Of Ingredients 14

Eggplant:
1 to 1 1/2 pound eggplant
2 tablespoons vegetable oil
1/2 teaspoon toasted sesame oil
Aromatics:
1 tablespoon minced garlic
1 tablespoon minced ginger
1/4 cup finely chopped green onion
1/2 teaspoon crushed red chile flakes (or to taste)
Sauce:
3 tablespoon soy sauce
3 tablespoon packed brown sugar
1 teaspoon unseasoned rice vinegar
1 tablespoon hot water

Steps:

  • Preheat oven to 475°F. Remove the leaves from the eggplant and prick in several places. Bake, turning once, until fork-tender, 20 - 40 minutes. Remove eggplant from oven and slit lengthwise to speed cooling. While still warm, remove the stem end and peel, scraping off the pulp and reserving. Process the pulp in a food processor until nearly smooth. Combine aromatics in a small bowl. Combine sauce ingredients in a small bowl. In a large skillet over med-high heat, add oil and swirl to coat. Cook aromatics until fragrant, about 15 seconds. Add the sauce and simmer briefly (30 seconds?). Add eggplant puree to skillet and stir well to blend and heat through. Remove from heat, taste and adjust chile flakes, sugar or vinegar to achieve a well-balanced flavor. Stir in sesame oil. Refrigerate overnight to allow flavors to meld. Serve at room temperature.

EGGPLANT SPREAD



Eggplant Spread image

Categories     Condiment/Spread     Appetizer     Broil     Vegetarian     Low/No Sugar     Backyard BBQ     Basil     Eggplant     Grill     Chill     Grill/Barbecue     Thyme     Parsley     Capers     Gourmet     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 cups

Number Of Ingredients 10

two 1 1/2-pound eggplants
1 medium onion, minced
1 garlic clove, minced
2 tablespoons minced fresh flat-leafed parsley leaves plus parsley sprigs for garnish
1 teaspoon minced fresh thyme leaves
2 teaspoons minced fresh basil leaves
3 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
2 tablespoons drained bottled capers, chopped fine
pita loaves, cut into wedges, as an accompaniment

Steps:

  • Pierce the eggplants in several places with a fork and grill them on a rack set about 4 inches over glowing coals for 30 to 35 minutes, or until they are very soft. (Alternatively, the eggplants may be broiled on the rack of a broiler pan under a preheated broiler about 6 inches from the heat, turning them, for 30 to 35 minutes, or until they are soft.) Let the eggplants cool until they can be handled, halve them, and discard as many seeds as possible. Scrape the flesh away from the skin and squeeze the eggplant gently between paper towels to remove as much excess liquid as possible. In a bowl mash the eggplant coarse, stir in the onion, the garlic, the minced herbs, the oil, the vinegar, the capers, and salt and pepper to taste, and let the spread stand, covered and chilled, for 3 hours to allow the flavors to develop. The eggplant spread may be made 1 day in advance and kept covered and chilled. Garnish the eggplant spread with the parsley sprigs and serve it with the pita wedges.

STRANGE FLAVOR EGGPLANT



Strange Flavor Eggplant image

Make and share this Strange Flavor Eggplant recipe from Food.com.

Provided by fredjo

Categories     Vegetable

Time 50m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 12

1 eggplant (approx 1 pound)
1 tablespoon minced ginger
1 tablespoon minced garlic clove
1/4 cup scallion, sliced
1/2 teaspoon crushed red pepper flakes
3 tablespoons soy sauce
3 tablespoons brown sugar
1 teaspoon rice vinegar
1 tablespoon hot water
1 tablespoon canola oil
1/2 teaspoon sesame oil
handful cilantro (to garnish)

Steps:

  • Pierce eggplant with fork in several places. Bake at 475 until tender and somewhat collapsed (20-40 minutes).
  • Remove from oven and slash down the center. When cool enough to handle, remove flesh from skin and puree in food processor or blender.
  • In large frying pan, briefly saute ginger, garlic, scallions, and red pepper in canola oil.
  • Mix together soy sauce, brown sugar, rice vinegar, and hot water to make sauce.
  • Add sauce to ingredients in frying pan and bring to a gentle simmer.
  • Add eggplant, mix together, and heat through.
  • Remove from heat, add sesame oil, and mix thoroughly.
  • Garnish with cilantro and serve with pita chips or crostini.

Nutrition Facts : Calories 78.1, Fat 2.9, SaturatedFat 0.2, Sodium 508.1, Carbohydrate 12.6, Fiber 2.8, Sugar 8.7, Protein 1.9

EGGPLANT SPREAD



Eggplant Spread image

Provided by Nancy Harmon Jenkins

Categories     easy, condiments, appetizer

Time 1h35m

Yield 3 cups

Number Of Ingredients 5

2 medium-size eggplants, about 2 pounds
5 large or 6 medium-size garlic cloves
3/4 cup full-bodied extra virgin olive oil
Juice of one lemon, or to taste
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 325 degrees.
  • Prick each eggplant in several places with a fork. Put unpeeled eggplants and unpeeled garlic cloves in one or two baking tins. Pour 1/4 cup olive oil over the garlic and place the baking pans in the oven for approximatley 1 1/4 hours, or until eggplants become wrinkled and collapse totally when pressed. Baste garlic cloves with pan oil during cooking. When cooked, garlic should be soft but golden brown. When eggplant and garlic are done, let stand until cool enough to handle. Reserve basting oil.
  • Cut cooked eggplants in half and scoop out soft flesh, including seeds, into a mixing bowl. Squeeze garlic pulp from skins and add to bowl. Add lemon juice and salt and pepper. Mash and mix together with a fork, adding remaining olive oil and reserved basting oil as you mix. Adjust seasonings.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 20 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 333 milligrams, Sugar 3 grams

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