Eggplant Mushroom Dip Recipes

ROASTED EGGPLANT AND MUSHROOMS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place eggplant, zucchini, onion and mushrooms in a 2 quart casserole dish. In a small bowl combine the tomato paste with the water, and stir in garlic, basil, salt and pepper. Pour over the vegetables and mix well.
• Bake in preheated oven for 45 minutes, or until eggplant is tender, stirring occasionally. Add water as necessary if vegetables begin to stick; however, vegetables should be fairly dry, with slightly browned edges.

EGGPLANT-MUSHROOM PASTA TOSS

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook eggplant in oil over medium heat for 3 minutes. Add mushrooms and garlic; cook 3-4 minutes longer or until vegetables are tender. , Stir in the tomatoes, water, tomato paste, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in olives; heat through. , Drain pasta; toss with eggplant mixture. Sprinkle with feta cheese and parsley.

EGGPLANT AND MUSHROOM RIGATONI

Steps:

• In a large deep saute pan, heat the olive oil over medium high heat. Add the onion and garlic and cook until softened, about 5 minutes.
• Add eggplant and mushrooms. Cook for 10-14 minutes, occasionally stirring.
• Season with salt and pepper.
• Add the tomato pasta and stir. Cook for one minute.
• Add the oregano and red pepper flakes. Stir and cook for 30 seconds.
• Deglaze the pan with the red wine; cook until most of the wine has been absorbed.
• Add the balsamic vinegar and tomatoes. Use the back of a spoon the break apart the tomatoes. Bring to a boil then reduce heat to low. Cover and cook for 20 minutes.
• While the sauce is cooking, make the pasta. Bring a large pot of water to a boil. Salt the water.
• Cook the pasta according to package direction.
• Before draining the pasta, reserve 1/2 cup of the cooking liquid. Set aside.
• Drain the pasta and add it to the tomato sauce. Pour in the reserved cooking liquid. Gently toss to combine.
• Taste and add more salt or pepper if needed.
• Serve with fresh herbs.

HEALTHY EGGPLANT AND KALE PARMESAN

Steps:

• Position 2 oven racks in the middle and upper third of the oven, and preheat to 425 degrees F. Line 2 rimmed baking sheets with parchment.
• Cook the oil, garlic and 1/2 teaspoon salt in a large skillet over medium heat, stirring, until the garlic just starts to turn golden, 4 to 6 minutes. Add the tomatoes; rinse the can with about 1 1/2 cups water, and add the tomato water to the skillet. Add the kale and basil, bring to a simmer and cook until the sauce thickens, about 25 minutes.
• Meanwhile, combine the almond flour and breadcrumbs in a medium bowl until evenly mixed. Whisk the egg whites and 3 tablespoons water in another medium bowl until frothy.
• Lay out the eggplant slices on a clean surface, and season with 1/2 teaspoon salt and a few grinds of pepper. Dip the eggplant slices in the egg whites, then press into the almond-breadcrumb mixture to coat. Place the eggplant pieces on the baking sheets. Bake until the eggplant is tender and the crust is golden brown, about 30 minutes. Rotate the baking sheets if the top one is browning too quickly.
• Turn the oven to broil. Spread a little of the sauce on the bottom of a broiler-safe 9-by-13-inch baking dish. Arrange half the eggplant in the dish in as close to an even layer as you can without overlapping too much. Spread half the remaining sauce on top, then 1/4 of the mozzarella. Top with the remaining eggplant, sauce and mozzarella and the Parmesan. Place the baking dish under the broiler until the cheese is melted and browned, about 1 minute. Serve immediately, while the cheese is still warm. Sprinkle the top with the parsley.

EGGPLANT-MUSHROOM DIP

Steps:

• Lay eggplant on its side, cutting a thin slice from eggplant to form a flat base, if necessary. Horizontally slice off about top one-fourth of eggplant. Carefully scoop out pulp, leaving a ¼ inch shell; chop enough pulp to measure 3 cups. Reserve remaining pulp for another use. Set eggplant shell aside. Heat oil in a heavy saucepan over medium-low heat; add 3 cups chopped eggplant, green pepper, onion, and garlic. Cover and cook 15 minutes, stirring occasionally. Add mushrooms and next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until eggplant is tender, stirring occasionally. Cool slightly; cover and chill at least 2 hours. Line eggplant shell with lettuce. Spoon dip into lettuce-lined shell; serve with pita chips or bagel chips. Per tablespoon: Calories 18, fat 1.2g, cholesterol 0mg, sodium 27mg.

EGGPLANT - MUSHROOM DIP

Steps:

• 1. Lay eggplant on its side, cutting a thin slice from the eggplant to form a flat base, if necessary. Horizontally slice off the top about one-fourth of eggplant. Carefully scoop out pulp, leaving a 1/4 inch shell; chop enough pulp to measure 3 cups. Reserve remaining pulp for another use. Set eggplant shell aside.
• 2. Heat oil in a heavy saucepan over medium-low heat; add 3 cups chopped eggplant, green peppers, onions, & garlic. Cover & cook 15 minutes, stirring occasionally. Add mushrooms & next 7 ingredients. Bring to a boil; cover, reduce heat, & simmer 15 minutes or until eggplant is tender, stirring occasionally. Cool slightly; cover & chill at least 2 hours.
• 3. Line eggplant shell with lettuce. Spoon dip into lettuce-lined shell; serve with pita chips or bagel chips.