Eggplant Dip Recipes

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EGGPLANT DIP



Eggplant Dip image

Garlic and a host of herbs pleasantly season this savory spread. It's a "must" on my holiday menu because I can make it in advance.-Linda Roberson, Collierville, Tennessee

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 3 cups.

Number Of Ingredients 14

3 cups cubed eggplant
1 medium onion, chopped
1/3 cup finely chopped sweet red pepper
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/3 cup olive oil
4 garlic cloves, minced
1 jar (6 ounces) pimiento-stuffed olives, drained and chopped
1 can (6 ounces) tomato paste
2 tablespoons red wine vinegar
1-1/2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon dried oregano
Hot pepper sauce to taste
Pita bread wedges or tortilla or corn chips

Steps:

  • In a large skillet, combine the eggplant, onion, red pepper, mushrooms and oil. Cover and cook over medium heat for 10 minutes or until tender; add garlic and cook 1 minute longer. , Stir in the olives, tomato paste, vinegar, sugar, salt, oregano and hot pepper sauce; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until flavors are blended. Serve warm or at room temperature with pita wedges or chips.

Nutrition Facts : Calories 53 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 247mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

MOROCCAN EGGPLANT DIP



Moroccan Eggplant Dip image

Serve this to folks who never eat eggplant. They will be amazed. Serve at room temperature with wheat crackers.

Provided by MJodyH

Categories     Dips and Spreads

Time 52m

Yield 12

Number Of Ingredients 11

1 (8 ounce) can tomato sauce
¼ cup red wine vinegar
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon white sugar
¼ teaspoon ground cayenne
2 tablespoons olive oil
2 cloves garlic, minced
1 ½ pounds eggplant, unpeeled, cut into chunks
1 red bell pepper, seeded and cut into chunks
½ cup chopped fresh cilantro

Steps:

  • Mix tomato sauce, red wine vinegar, cumin, salt, sugar, and cayenne together in a small bowl.
  • Heat olive oil in a large skillet over medium-low heat. Add garlic; cook and stir until golden, about 2 minutes. Add eggplant and red bell pepper; pour in tomato sauce mixture. Simmer, covered, until eggplant and red bell pepper soften, about 20 minutes. Remove from heat and let cool, about 10 minutes.
  • Transfer eggplant mixture to a food processor; pulse until it reaches the desired consistency. Sprinkle cilantro over dip.

Nutrition Facts : Calories 47 calories, Carbohydrate 6 g, Fat 2.6 g, Fiber 2.5 g, Protein 1.1 g, SaturatedFat 0.3 g, Sodium 295 mg, Sugar 2.8 g

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