Tater Dipped Eggplant Recipes

ROASTED EGGPLANT SPREAD

Roasted Eggplant Spread image

Provided by Ina Garten

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste

Steps:

Preheat the oven to 400 degrees F.
Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
Cool slightly.
Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.

TATER-DIPPED EGGPLANT

Tater-Dipped Eggplant image

Eggplant is battered and breaded with instant mashed potato flakes then browned in the oven until tender. Since I tried this method, we never serve eggplant any other way.

Provided by SROWE

Categories Eggplant Side Dishes

Time 35m

Yield 4

Number Of Ingredients 6

Ingredients

¼ cup butter
1 medium eggplant, peeled and cut into 3/4 inch slices
1 egg
1 teaspoon salt
⅛ teaspoon pepper
1 cup instant mashed potato flakes

Steps:

Preheat the oven to 450 degrees F (220 degrees C). Melt butter in a shallow baking dish in the oven while it is preheating.
In a small bowl, mix together the egg, salt and pepper. Dip slices of eggplant into the egg mixture, then dip into the potato flakes to coat. Place the coated slices of eggplant into the hot buttered dish.
Bake for about 20 minutes, or until tender, turning once after 10 minutes.

Nutrition Facts : Calories 195.1 calories, Carbohydrate 17.7 g, Cholesterol 77 mg, Fat 13.1 g, Fiber 5.4 g, Protein 4.1 g, SaturatedFat 7.7 g, Sodium 695.8 mg, Sugar 3.7 g

TATER-DIPPED VEGGIES

Tater-Dipped Veggies image

"With this great recipe, you get the crispiness of deep-fried vegetables without the mess and fuss," shares Earleen Lillegard of Prescott, Arizona.

Provided by Taste of Home

Categories Appetizers Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 cup instant potato flakes
1/3 cup grated Parmesan cheese
1/2 teaspoon celery salt
1/4 teaspoon garlic powder
1/4 cup butter, melted and cooled
2 large eggs
4 to 5 cups raw bite-sized vegetables (mushrooms, peppers, broccoli, cauliflower, zucchini and/or parboiled carrots)
Prepared ranch salad dressing or dip, optional

Steps:

In a small bowl, combine potato flakes, Parmesan cheese, celery salt, garlic powder and butter. In another bowl, beat eggs. Dip each vegetable piece, into egg, then into potato mixture; coat well. , Place on an ungreased baking sheet. Bake at 400° for 20-25 minutes. Serve with dressing or dip if desired.

Nutrition Facts : Calories 159 calories, Fat 11g fat (6g saturated fat), Cholesterol 86mg cholesterol, Sodium 282mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.

EGGPLANT DIP

Eggplant Dip image

Garlic and a host of herbs pleasantly season this savory spread. It's a "must" on my holiday menu because I can make it in advance.-Linda Roberson, Collierville, Tennessee

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 3 cups.

Number Of Ingredients 14

Ingredients

3 cups cubed eggplant
1 medium onion, chopped
1/3 cup finely chopped sweet red pepper
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/3 cup olive oil
4 garlic cloves, minced
1 jar (6 ounces) pimiento-stuffed olives, drained and chopped
1 can (6 ounces) tomato paste
2 tablespoons red wine vinegar
1-1/2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon dried oregano
Hot pepper sauce to taste
Pita bread wedges or tortilla or corn chips

Steps:

In a large skillet, combine the eggplant, onion, red pepper, mushrooms and oil. Cover and cook over medium heat for 10 minutes or until tender; add garlic and cook 1 minute longer. , Stir in the olives, tomato paste, vinegar, sugar, salt, oregano and hot pepper sauce; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until flavors are blended. Serve warm or at room temperature with pita wedges or chips.

Nutrition Facts : Calories 53 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 247mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

TATER-DIPPED EGGPLANT

Tater-Dipped Eggplant image

Eggplant is battered and breaded with instant mashed potato flakes then browned in the oven until tender. Since I tried this method, we never serve eggplant any other way.

Provided by SROWE

Categories Eggplant Side Dishes

Time 35m

Yield 4

Number Of Ingredients 6

Ingredients

¼ cup butter
1 medium eggplant, peeled and cut into 3/4 inch slices
1 egg
1 teaspoon salt
⅛ teaspoon pepper
1 cup instant mashed potato flakes

Steps:

Preheat the oven to 450 degrees F (220 degrees C). Melt butter in a shallow baking dish in the oven while it is preheating.
In a small bowl, mix together the egg, salt and pepper. Dip slices of eggplant into the egg mixture, then dip into the potato flakes to coat. Place the coated slices of eggplant into the hot buttered dish.
Bake for about 20 minutes, or until tender, turning once after 10 minutes.

Nutrition Facts : Calories 195.1 calories, Carbohydrate 17.7 g, Cholesterol 77 mg, Fat 13.1 g, Fiber 5.4 g, Protein 4.1 g, SaturatedFat 7.7 g, Sodium 695.8 mg, Sugar 3.7 g

TATER-DIPPED EGGPLANT

Tater-Dipped Eggplant image

Eggplant is battered and breaded with instant mashed potato flakes then browned in the oven until tender. Since I tried this method, we never serve eggplant any other way.

Provided by SROWE

Categories Eggplant Side Dishes

Time 35m

Yield 4

Number Of Ingredients 6

Ingredients

¼ cup butter
1 medium eggplant, peeled and cut into 3/4 inch slices
1 egg
1 teaspoon salt
⅛ teaspoon pepper
1 cup instant mashed potato flakes

Steps:

Preheat the oven to 450 degrees F (220 degrees C). Melt butter in a shallow baking dish in the oven while it is preheating.
In a small bowl, mix together the egg, salt and pepper. Dip slices of eggplant into the egg mixture, then dip into the potato flakes to coat. Place the coated slices of eggplant into the hot buttered dish.
Bake for about 20 minutes, or until tender, turning once after 10 minutes.

Nutrition Facts : Calories 195.1 calories, Carbohydrate 17.7 g, Cholesterol 77 mg, Fat 13.1 g, Fiber 5.4 g, Protein 4.1 g, SaturatedFat 7.7 g, Sodium 695.8 mg, Sugar 3.7 g

TATER-DIPPED EGGPLANT

Tater-Dipped Eggplant image

Eggplant is battered and breaded with instant mashed potato flakes then browned in the oven until tender. Since I tried this method, we never serve eggplant any other way.

Provided by SROWE

Categories Eggplant Side Dishes

Time 35m

Yield 4

Number Of Ingredients 6

Ingredients

¼ cup butter
1 medium eggplant, peeled and cut into 3/4 inch slices
1 egg
1 teaspoon salt
⅛ teaspoon pepper
1 cup instant mashed potato flakes

Steps:

Preheat the oven to 450 degrees F (220 degrees C). Melt butter in a shallow baking dish in the oven while it is preheating.
In a small bowl, mix together the egg, salt and pepper. Dip slices of eggplant into the egg mixture, then dip into the potato flakes to coat. Place the coated slices of eggplant into the hot buttered dish.
Bake for about 20 minutes, or until tender, turning once after 10 minutes.

Nutrition Facts : Calories 195.1 calories, Carbohydrate 17.7 g, Cholesterol 77 mg, Fat 13.1 g, Fiber 5.4 g, Protein 4.1 g, SaturatedFat 7.7 g, Sodium 695.8 mg, Sugar 3.7 g

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

Ingredients

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

TATER-DIPPED EGGPLANT

Tater-Dipped Eggplant image

Eggplant is battered and breaded with instant mashed potato flakes then browned in the oven until tender. Since I tried this method, we never serve eggplant any other way.

Provided by SROWE

Categories Eggplant Side Dishes

Time 35m

Yield 4

Number Of Ingredients 6

Ingredients

¼ cup butter
1 medium eggplant, peeled and cut into 3/4 inch slices
1 egg
1 teaspoon salt
⅛ teaspoon pepper
1 cup instant mashed potato flakes

Steps:

Preheat the oven to 450 degrees F (220 degrees C). Melt butter in a shallow baking dish in the oven while it is preheating.
In a small bowl, mix together the egg, salt and pepper. Dip slices of eggplant into the egg mixture, then dip into the potato flakes to coat. Place the coated slices of eggplant into the hot buttered dish.
Bake for about 20 minutes, or until tender, turning once after 10 minutes.

Nutrition Facts : Calories 195.1 calories, Carbohydrate 17.7 g, Cholesterol 77 mg, Fat 13.1 g, Fiber 5.4 g, Protein 4.1 g, SaturatedFat 7.7 g, Sodium 695.8 mg, Sugar 3.7 g

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