Black Tahini And Eggplant Dip Recipes
EGGPLANT (AUBERGINE)-TAHINI DIP
A distinctly Middle-Eastern dip known as Baba Ghanouj with a robust flavor of tahini blending with the smoky flavor of eggplant - makes a very inviting, exotically-flavored appetizer.
Provided by eatrealfood
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Roast eggplant under the broiler, turning frequently, until the skin is charred and blistered.
- Peel away the skin, chop flesh roughly and drain in a colander for 30 minutes, and then press or blot to leak out as much liquid from the flesh as you can.
- Put eggplant flesh into blender, add tahini, garlic, almonds, lemon juice, cumin powder, salt and pepper.
- Transfer to serving bowl, fold in mint leaves and drizzle with olive oil.
- Goes well with pita crackers.
Nutrition Facts : Calories 217.6, Fat 17.3, SaturatedFat 2.2, Sodium 15, Carbohydrate 14.2, Fiber 6.9, Sugar 3.7, Protein 5.5
VEGAN EGGPLANT WITH TAHINI
This is one of my favorite dishes I make at least once a week. I ate a similar version at a friend's house who recreated it after eating it at a Syrian family's house and then made my own version at home. I usually roast the eggplant the day before or in the morning and then I can make the dish quickly when it's time to eat. I usually serve it with bread. It keeps well in the fridge as well for a yummy lunch the next day.
Provided by barbara
Categories Appetizers and Snacks
Time 2h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place eggplant on a baking sheet and poke numerous times with the tip of a sharp knife.
- Bake in the preheated oven until eggplant is soft, mushy, and dark brown, about 45 minutes. Allow to cool, about 1 hour.
- Peel eggplant and cut flesh into large cubes. Place into a bowl.
- Mix tahini, lemon juice, and grated garlic in a cup. Add 1 tablespoon pomegranate molasses and salt; mix well. Pour tahini sauce over eggplant and mix well. Drizzle with remaining 1 tablespoon pomegranate molasses and olive oil. Sprinkle parsley on top.
Nutrition Facts : Calories 123.1 calories, Carbohydrate 15.5 g, Fat 6.6 g, Fiber 8.7 g, Protein 4.2 g, SaturatedFat 0.9 g, Sodium 44.7 mg, Sugar 5.4 g
BLACK-TAHINI AND EGGPLANT DIP
Update baba ghanoush for Halloween by making the smoky eggplant dip as dark as night-with black tahini. Serve with homemade grissini "snakes."
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 40m
Yield Makes 1 1/2 cups
Number Of Ingredients 10
Steps:
- Preheat broiler. Place eggplant on a foil-lined rimmed baking sheet and broil, turning occasionally, until soft and blistered all over, 15 minutes. Let cool 20 minutes, then cut open lengthwise and scoop out flesh into a fine-mesh sieve set over a bowl; press with a spatula to remove excess liquid.
- Add eggplant to the bowl of a food processor with garlic, tahini, lemon juice, and 1 1/4 teaspoons salt. Process until smooth, 30 seconds. Drizzle in oil; pulse until combined.
- Transfer mixture to a serving dish. Stir 2 teaspoons water into yogurt; drizzle over dip. Sprinkle with cayenne and red-pepper flakes. Serve with grissini or chips.
More about "black tahini and eggplant dip recipes"
SMOKY EGGPLANT DIP RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (7)Estimated Reading Time 1 minServings 4
- Remove grate and prepare a charcoal grill for medium heat (coals should be covered with ash and glowing red with no black remaining). Place eggplants directly on coals and cook, turning occasionally, until skins are completely charred and flesh collapses, 15–20 minutes. (Alternatively, you can char over a gas burner on medium-high heat, turning occasionally with tongs, 12–15 minutes.) Transfer to a colander set over a medium bowl. Let cool 15 minutes.
- Remove skins from eggplants (it’s okay if some bits of charred skin don’t come off). Transfer flesh to a sieve set over a bowl and let drain 10 minutes.
- Transfer eggplant flesh to a food processor; add tahini, lemon juice, and 3 Tbsp. oil and process until creamy; season dip with salt.
- Transfer dip to a bowl and top with pomegranate seeds and black sesame seeds; drizzle with more oil.
MUTABAL | MIDDLE EASTERN EGGPLANT DIP
From gourmandelle.com
Cuisine Middle EasternTotal Time 1 hrCategory AppetizersCalories 139 per serving
- Grill the eggplants on each side; don’t forget to turn them over every 10 minutes or so. Grill them until they are covered with a black crust.
- Peel the eggplants, cleaning off the black crust. Put them on a wooden platter and let them drain for at least half an hour. The liquid is bitter. The longer you drain them, the sweeter they’ll be.
- Mix eggplants using a hand mixer (not a blender or a food processor!). Add the rest of the ingredients and mix until smooth.
OUR FAVORITE BABA GANOUSH (ROASTED EGGPLANT DIP)
From inspiredtaste.net
Reviews 73Calories 116 per servingCategory Appetizer
EGGPLANT DIP WITH MISO TAHINI SAUCE - VEGGIEKINS BLOG
From veggiekinsblog.com
Cuisine JapaneseCategory SnacksServings 3-4Total Time 1 hr
- Preheat your oven to 400F degrees. Halve your eggplants lengthwise, score and brush with a touch of neutral oil. Sprinkle with salt and pepper and place face up on a nonstick baking mat. Bake for 35 minutes, then place in a bowl and cover for 20 minutes to soften.
- Next, scoop the eggplant insides into a bowl, add minced garlic and smash with a fork. Alternatively, pulse in a food processor to roughly chop and combine. I prefer it not fully blended, but it’s up to you to decide texture! Spread your eggplant onto a plate.
- Finally, in a small bowl, whisk together all of your sauce ingredients, adding filtered water by the tablespoon until desired texture is achieved. Pour sauce over eggplant, garnish with diced cucumbers, black sesame seeds and shiso or fresh mint to top if desired.
EGGPLANT TAHINI DIP - LYDIA'S FLEXITARIAN KITCHEN
From lydiasflexitariankitchen.com
Cuisine MediterraneanCategory AppetiserServings 1Estimated Reading Time 3 mins
- Roast the eggplant in a hot oven (350F/180C), turning occasionally until the fruit feels soft and the skin is charred in a few places. Allow to cool. Remove the stem and cut the eggplant in half. Remove the flesh from the skin.
- Heat a tablespoon of good quality olive oil and red pepper flakes in a skillet over medium high. Saute the onions for a couple minutes until translucent and soft.
- Transfer the eggplant and onions to a food processor. Add the tahini, salt and pepper and the lemon juice. Blend until smooth.
- Taste and adjust the flavors and by adding more lemon juice, olive oil, salt and pepper as desired.
CHARRED EGGPLANT DIP WITH TAHINI RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Total Time 40 minsServings 8
- Using a fork, prick holes all over the surface of the eggplant. Place on a rimmed baking sheet; rub 2 tablespoons olive oil on eggplant. Bake eggplant at 475° for 20-25 minutes, or until it’s slightly deflated and the skin is charred. Let cool.
- Once cool enough to handle, peel back skin and place flesh in a medium mixing bowl. Mash with the back of a fork until creamy. Stir in tahini, greek yogurt, lemon juice, remaining 2 tablespoons of olive oil, lemon zest, cumin, paprika, salt, pepper, and cayenne. Garnish with parsley, walnuts, and a drizzle of olive oil, if desired. Serve with crudite and warm pita.
SMOKED EGGPLANT DIP - WEEKEND AT THE COTTAGE
From weekendatthecottage.com
4/5 (5)Category Dressings & DipsCuisine Dressings & DipsTotal Time 2 hrs 10 mins
- Preheat smoked to 275°F. Place eggplants into grill basket then transfer to smoker, barbecue or oven. Cook for 2 hours, or until skin and flesh soften.
- Trim tips off cloves of one head of garlic. Place onto a square of aluminum foil, drizzle with oil and add salt and pepper. Seal foil into tent shape and roast at 400°F for 45 minutes.
- Toast cumin seeds in a skillet on medium-high heat until fragrant and toasted. Allow to cool and then grind.
ROASTED EGGPLANT DIP (BABA GANOUSH RECIPE) - GIRL HEART FOOD
From girlheartfood.com
Ratings 8Category AppetizerServings 8Total Time 1 hr 5 mins
- Preheat oven to 425 degrees Fahrenheit. Line a baking tray with aluminum foil or parchment paper.
- Wash and dry your eggplants. Place eggplants on a baking sheet, prick them a bunch of times all over with a knife or fork, and roast for 45 minutes to 1 hour, turning halfway until they're nice and tender and the skin is wrinkly.Note: Roast time may vary, depending on how large your eggplants are. Roast until tender when prodded with a knife.
EGGPLANT TAHINI DIP RECIPE | EAT SMARTER USA
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