Creamy Roasted Eggplant Dip Recipes

CREAMY EGGPLANT & CARAMELIZED ONION DIP (KASHKE BADEMJAN)

Steps:

• Sprinkle your eggplant with salt on both sides and place in a colander in the sink to drain excess water. After 10 minutes, lightly rinse with water and then press dry between two towels.
• Preheat oven to high broil (or medium if you have the option) and position a rack at the top of the oven.
• Arrange eggplant rounds on a baking sheet drizzle with olive oil and a pinch of sea salt. Roast for 5-7 minutes, turning once or twice until eggplant is softened and golden brown. Remove from pan and let cool to the touch.
• While eggplant is roasting, heat a large skillet over medium heat and add 2-3 Tbsp olive oil. Add onion and stir often until caramelized - turn heat to low if browning too quickly. Add minced garlic in the last few minutes so it doesn't burn. Set aside.
• Peel away the skin of the eggplant (if a little is left that's OK) and add flesh to a mixing bowl. It should be soft and tender. Add onion-garlic mixture and mash with a fork. Season with salt and pepper to taste.
• OPTIONAL: Add 1/4 cup Greek yogurt and stir once more - this makes the dip ultra creamy, but is not necessary if vegan or dairy intolerant.
• Serve immediately with pita, toasted baguette, or assorted veggies. Best when eaten fresh, but it will keep in the fridge covered for a couple of days.

KETO BABA GANOUSH

Steps:

• Preheat an oven to 350°F (180°C).
• Prick the eggplant with a fork in several places and slice it in half lengthwise.
• Place on a rack with the flesh facing down. Cover with foil and bake for 10-15 minutes until the skin blisters and the flesh softens.
• Remove the foil, switch the oven to grill mode, and grill for 5-10 more minutes, turning frequently to grill both sides.
• When baked, remove from the oven and transfer the eggplant to a chopping board or a plate.
• Let them cool a little. Using a spoon remove the soft flesh from the baked eggplant leaving the skin aside.
• Place the eggplant flesh in a bowl of a food processor with the S blade attachment.
• Add the garlic cloves, lemon juice, tahini paste, olive oil, salt, cumin, and basil.
• Process for 30 seconds to combine the ingredients and form a dip. Don't over-process the mixture to keep some bites of eggplants.
• Taste and add more lemon juice or basil, if you like.
• Transfer the mixture into a serving bowl and spread with the back of a spoon to form a shallow well.
• Drizzle the olive oil over the top of the baba ganoush and sprinkle with sesame seeds, poppy seeds, and goji berries.
• Store in the fridge for 2-3 hours before serving.
• Serve cold.
• Store in an airtight container in the fridge for up to 3 days.

CREAMY EGGPLANT DIP

Steps:

• Heat oven to 350°F.
• Pierce eggplant in several places with fork. Place on baking sheet sprayed with cooking spray. Bake 45 min. or until tender; cool slightly.
• Chop eggplant coarsely; place in food processor. Add Neufchatel and mustard; process until blended. (A few chunks may remain.) Spoon into large bowl. Stir in peppers and onions.
• Refrigerate 1 hour.

CREAMY ROASTED EGGPLANT DIP

Steps:

• Heat oven to 400°F.
• Place eggplant halves, cut sides up, on baking sheet. Score flesh with sharp knife; brush with dressing. Top with garlic.
• Bake 30 min. or until eggplant is tender. Cool 15 min. Scoop flesh from centers of eggplant halves; place, with garlic, in blender. Blend until smooth. Discard eggplant shells.
• Spoon eggplant mixture into medium bowl. Add remaining ingredients; mix well. Refrigerate 3 hours.

ROASTED EGGPLANT DIP

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.

CLASSIC ROASTED EGGPLANT DIP

Steps:

• Heat broiler. Pierce eggplant several times with a fork, and place on a rimmed baking sheet. Broil, turning every 5 minutes, until skin is blackened all over and flesh is very soft, about 20 minutes. Remove from oven, and let stand until cool enough to handle.
• Peel off and discard blackened skin; place flesh in the bowl of a food processor, and puree until smooth. Transfer to a serving bowl. Stir in creme fraiche and lemon juice; season with salt and pepper. Serve warm or at room temperature with toasted bread, if desired.