Eggplant Aubergine Tahini Dip Recipes

EGGPLANT (AUBERGINE)-TAHINI DIP

Eggplant (Aubergine)-Tahini Dip image

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

Ingredients

1 large eggplant
4 tablespoons tahini
2 garlic cloves, crushed
1/4 cup ground almonds
1/2 lemon, juice of
1/2 teaspoon cumin powder
2 tablespoons fresh mint leaves
2 tablespoons olive oil
salt
fresh ground black pepper

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

EASY EGGPLANT (AUBERGINE) DIP & SANDWICH SPREAD

Easy Eggplant (Aubergine) Dip & Sandwich Spread image

Here is a recipe I pulled out of my collection when I was given a couple of eggplants. I had forgotten how good it is. I used it as a sandwich spread but I think it would make an amazing dip.

Provided by TishT

Categories Spreads

Time 1h40m

Yield 3 cups, approx.

Number Of Ingredients 7

Ingredients

1 medium eggplant
1 -2 tomatoes, washed
1 -2 avocado, peeled and halved
garlic, crushed
cayenne
soy sauce
tahini (optional)

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).

Nutrition Facts : Calories 158.4, Fat 10.2, SaturatedFat 1.5, Sodium 10.4, Carbohydrate 17.7, Fiber 11.2, Sugar 5.8, Protein 3.5

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