Charred Eggplant Dip Recipes
CHARRED EGGPLANT DIP
This smoky dip's flavors get stronger -- and better -- when it sits in the fridge for a couple of days. Try keeping it on hand to serve when friends drop by for a drink, or to add it to sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Serves 6 (Makes 2 cups)
Number Of Ingredients 7
Steps:
- Broil eggplants on a rimmed baking sheet, turning occasionally, until soft and charred, about 20 minutes. When cool, remove skin and stems and mash flesh.
- Stir in garlic and lemon juice and season with salt and red pepper flakes. Drizzle with oil and serve with vegetables.
Nutrition Facts : Calories 65 g, Fat 3 g, Fiber 6 g, Protein 2 g, Sodium 124 g
CHARRED EGGPLANT RAITA
A very nice side dish of yogurt and eggplant. You can eat it poured on top of rice or eat it with chapatti. Even on its own its delicious but a bit spicy.
Provided by nausheen
Categories Side Dish Vegetables Onion
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Char the skin of the eggplants by roasting them on all sides on a skewer over the open flame of a gas burner; or, blacken them under an oven's broiler. When thoroughly burnt, place in cold water to cool, then peel off the skin of the eggplants.
- Cut up the eggplant and place into a large bowl. Mash well with a fork or potato masher. Stir in the yogurt and onion. Season with cayenne pepper, salt and pepper to taste. Mix well, and spoon into serving dish. Sprinkle with serrano pepper and cilantro before serving.
Nutrition Facts : Calories 65.9 calories, Carbohydrate 12 g, Cholesterol 2.8 mg, Fat 1 g, Fiber 4.8 g, Protein 3.9 g, SaturatedFat 0.5 g, Sodium 181 mg, Sugar 6.8 g
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CHARRED EGGPLANT AND TAHINI SPREAD RECIPE | BON APPéTIT
From bonappetit.com
3.8/5 (59)Estimated Reading Time 30 secsServings 1.5
- Preheat oven to 475°. Place eggplant on a baking sheet and toss with ¼ cup oil; season with salt and pepper. Roast until lightly charred and very tender, 20–25 minutes; let cool slightly. Chop eggplant (skin and all) until almost a paste.
- Mix eggplant in a medium bowl with garlic, lemon zest, lemon juice, tahini, and cumin; season with salt and pepper. Drizzle with oil and top with sesame seeds.
CHARRED EGGPLANT DIP WITH TAHINI RECIPE | MYRECIPES
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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.
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Ratings 6Total Time 55 minsCategory AppetizersCalories 87 per serving
- Preheat the oven to 450°F with a rack in the upper third of the oven. Line a large, rimmed baking sheet with parchment paper. Slice the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them cut side down in the pan.
- Roast until the interior is very tender and the skin is loose, about 35 minutes. Turn oven to broil and char skin for that smokey flavor, 6-8 minutes. Let rest 5 minutes to cool.
- Scoop the flesh out of each eggplant, discarding the skins, and place in a colander or sieve over a bowl to drain for 1 hour.
- Place drained eggplant in either a bowl to mix by hand, or a food processor to mix. Add the garlic, lemon juice, tahini, salt and cumin and mix well. If slightly bitter add more salt to taste.
CHARRED EGGPLANT DIP RECIPE - SERGE MADIKIANS | FOOD & …
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3/5 Total Time 1 hr 30 minsServings 1.5
- Preheat the oven to 375°. Roast the eggplant over an open flame or under a broiler until softened and charred, 12 minutes. Transfer to a baking dish. Add the shallots and garlic to the eggplant, drizzle with the oil and season with salt and pepper; roast for 35 minutes, until very tender. Let cool completely. Scrape the eggplant flesh into a colander to drain for 15 minutes; discard the skin.
- Mince the eggplant, garlic and shallots; transfer to a bowl. Stir in the yogurt, lemon juice and herbs. Season the dip with salt and pepper and serve.
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5/5 (1)Total Time 1 hr 5 minsCategory AppetizerCalories 356 per serving
- Place the eggplants and peppers on a roasting tray / on the grill and roast until the flesh is soft, this might take about 45 minutes in the oven, on the grill it depends entirely on the heat. The peppers will be ready a lot quicker, so do keep an eye on them.
- When the eggplants and peppers are charred and the flesh is soft, allow them to cool, then peel, remove the seeds from the peppers and chop the aubergines finely. The peppers can be left in bigger chunks, if you prefer.
5 WAYS TO USE CHARRED EGGPLANT | KITCHN
From thekitchn.com
Estimated Reading Time 2 mins
- Blend it into soup. The scooped-out flesh of a charred eggplant is a great base for a simple puréed soup. Add it to a pot with a little sautéed garlic or chopped onions along with some vegetable or chicken broth, bring it to a simmer, and blend it until smooth.
- Purée it into a creamy dip. The classic way to used charred eggplant is to mash it or purée it into a dip. Middle Eastern baba ghanoush is made with the creamy eggplant flesh and tahini to make one glorious dip.
- Enjoy it simply as is. The flesh of a charred eggplant is so custardy and rich, you honestly don’t need to do much with it at all. Don’t hesitate to simply scoop it out and enjoy with nothing more than a drizzle of olive oil and a sprinkling of salt and pepper, either on top of a salad or all on its own.
- Pile it into a sandwich. You can also scoop that flesh out and spread it on good bread as the base for a killer sandwich. Top it with a handful of peppery arugula for crunch, or use it to enhance a caprese sandwich.
- Toss it with pasta. The eggplant’s innards get all sweet and smoky when charred, so they’re complex enough to be used as a pasta sauce without really anything else.
KETO BABA GANOUSH (CHARRED EGGPLANT DIP) - CAST IRON KETO
From castironketo.net
5/5 (1)Total Time 35 minsCategory AppetizerCalories 143 per serving
- Preheat the oven broiler. Cut the ends off the eggplant and quarter the eggplant lengthwise, halve the serrano pepper and place both in a large 10.5” or larger cast-iron skillet. Drizzle the 2 tablespoons avocado oil over the eggplant and serrano.
- Transfer to the oven and broil 25 minutes, flipping halfway through. Transfer to a cutting board and chop the eggplant, skin and all until finely minced.
- Transfer to a large bowl and mix the eggplant and serrano with the tahini, minced garlic, cumin, lemon juice, lemon zest, and cayenne. Season with salt to taste. To serve, spread into a bowl and top with olive oil and fresh parsley. Serve with fresh vegetables like sliced cucumber or Keto Pita Chips.
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- Heat a barbecue to high heat. Grill eggplant, turning occasionally, until blackened all over and tender (6-8 minutes). Cool, then peel, coarsely chop and place in a sieve to drain (8-10 minutes). Transfer eggplant to a bowl along with remaining ingredients, season to taste and combine well. Smoky eggplant will keep refrigerated in an airtight container for 5 days. Serve drizzled with olive oil and sprinkled with parsley.
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