Easy Eggplant Aubergine Dip Sandwich Spread Recipes

EASY EGGPLANT (AUBERGINE) DIP & SANDWICH SPREAD

Steps:

• Pierce the eggplant with a fork first in a few places so it wont explode in the oven.
• Bake the eggplant (ahead of time if necessary) for 1 hour, or until it is soft throughout.
• Cool the eggplant, cut in half and let drain.
• Remove the skin.
• Mash in tomatoes, avocados, garlic and spices to taste.
• For a thicker dip, add tahini.
• (all the ingredients except tahini can be placed in a blender with the eggplant. The dip will be thinner, so add tahini or one more avocado mashed by hand).

EGGPLANT (AUBERGINE) DIP

Steps:

• Place eggplant on oven tray. Bake, uncovered, in moderate oven 180°C about 40 minutes or until soft.
• Remove eggplant and place eggplant in paper bag for 10 minutes.
• Remove and discard eggplant skin, chop flesh.
• Blend or process eggplant with remaining ingredients until smooth. You may need to add more yoghurt depending how smooth or thick you prefer your dip. Cover, refrigerate until cold.

SPICY AUBERGINE (EGGPLANT) AND RED PEPPER TAPENADE - DIP

Steps:

• Preheat the oven to 200°C or 400°F.
• Take a sturdy oven proof tin or dish and add the aubergines, red peppers, garlic cloves, tomatoes, cumin, coriander, chili powder and the olive oil.
• Mix thoroughly, so everything has a light coating of oil.
• Roast in the oven on the top shelf for 30 to 45 minutes, or until charred and tinged brown on the edges and soft to the touch.
• Take out and leave to cool slightly.
• Add the fresh coriander (cilantro), harissa paste if using and sun-dried tomatoes. Season well with salt & pepper.
• Tip all the mixture into a large bowl and blend it all together with a hand mixer/blender.
• Do NOT over mix - it should be smooth but not pureed!
• Serve in an attractive bowl and dribble the remaining olive oil over the top, garnish with some fresh coriander (cilantro) or chopped flat leaf parsley. You can also add an olive or two.
• Store in a container in the fridge with olive oil on the top for up to 2 weeks.

EASY EGGPLANT SPREAD

Steps:

• Preheat oven to 400 degrees. Arrange eggplant cut side up on a baking sheet. Make slits in eggplant and insert garlic and thyme. Drizzle with 2 tablespoons oil. Season with 1/2 teaspoon salt. Bake until tender, about 1 hour. Remove from oven; let stand until cool, about 20 minutes.
• Scoop flesh into a food processor. Add herbs, 2 tablespoons oil, and lemon juice. Puree until smooth. Pulse with 1 teaspoon salt and pepper to combine. Serve with crackers or crostini.

NADIA'S EGGPLANT (AUBERGINE) SPREAD

Steps:

• Preheat oven to 400 degrees.
• Place eggplants on cookie sheet and bake for 80 minutes, turning every 20 minutes or so.
• They will be very soft.
• Cover eggplants for about 20 minutes, or place in plastic bag.
• Peel eggplants and let the pulp drain in a strainer for at least 10 minutes.
• Chop eggplant pulp on cutting board until it resembles mashed potatoes.
• Stir in oil with wooden spoon.
• Add mayo and mustard; stir until blended.
• Stir in chopped onion, add salt to taste.
• Refrigerate for at least 2 hours to allow flavors to blend.
• Serve chilled.