Roast Eggplant Dip Recipes

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.

ROASTED EGGPLANT DIP

Steps:

• Pierce eggplant several times with a fork. Place eggplant and onions in a shallow foil-lined baking pan. Bake at 400° for 25-30 minutes or until tender. Cool. Peel and cube the eggplant., In a blender, combine the yogurt, lemon juice, oil, salt, pepper, eggplant and onions. Cover and process until almost smooth. Add 2 tablespoons chives; cover and process until blended. , Transfer to a serving bowl; sprinkle with remaining chives. Serve with pita wedges and carrots if desired.

ROASTED EGGPLANT DIP

Steps:

• Preheat oven to 350 degrees. Spray a small baking sheet with vegetable oil. Place the eggplant cut side down, and bake until soft, about 35 to 45 minutes. Set aside until cool and chop coarsely.
• Combine remaining ingredients except coriander in a glass or ceramic bowl. Marinate for 30 minutes. Combine the mixture in a blender or food processor. Puree until smooth. Season with salt and pepper to taste. Garnish with coriander. Serve with sesame pita chips (recipe below).

MELITZANOSALATA RECIPE (GREEK EGGPLANT DIP RECIPE)

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Place the eggplants on a foil-lined baking sheet and prick a few times with a fork. Roast in the pre-heated oven for 50 to 60 minutes, turning every 15 minutes, until charred and soft.
• Allow the eggplant to rest until cool enough to handle. Peel the skin away from the flesh (if this proves difficult, simple slice the eggplant in half lengthwise and use a spoon to scoop out the meat). Roughly chop the flesh and place in a colander to drain for 15 minutes.
• Transfer the eggplant to a large bowl and gently mash with a fork. Add the garlic, olive oil, lemon juice, salt, and pepper. Stir well, taste, and add salt and pepper to taste. Chill for one hour; serve drizzled with olive oil and topped with whole olives and a sprinkling of parsley.

ROASTED EGGPLANT SPREAD

Steps:

• Preheat the oven to 400 degrees F.
• Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
• Cool slightly.
• Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.

LET'S GO GREEK: RACH'S ROASTED EGGPLANT DIP

Steps:

• Preheat oven to 425˚F
• Prick the skin of the eggplants in a few places on one side and place pierced-side-up on parchment-lined baking tray
• Roast 45 minutes to 1 hour until charred and soft, cool to handle, remove skins and drain in strainer a few minutes
• Transfer the eggplant to a bowl and season with salt and pepper and mash up a bit, shred with fork
• Place garlic and onions in medium bowl and add the lemon juice, EVOO, oregano, red pepper flakes, cumin, and half the parsley and mint
• Whisk up dressing, add to eggplant, then transfer to serving dish and top with remaining mint and parsley
• Serve with warm bread or thin pita for dipping

ROAST EGGPLANT DIP

Steps:

• Cut the eggplant in half lengthwise, and lay it cut side down on a greased sheet of foil.
• Roast the eggplant under the oven grill, at a medium distance. The skin should become blackened, a little flakey and hard. This takes around 15 minutes.
• Let the eggplant cool.
• Place the garlic in the foodprocessor bowl and process thoroughly.
• Using a spoon, scoop out the eggplant flesh into the bowl and process very briefly.
• Add the lemon, oil, salt and a dash of pepper.
• Process again to your prefered consistency.
• Store in a tightly closed container.
• Note: For a large eggplant take a large clove of garlic and a large lemon. If the lemons aren't juicy, use 2 lemons.