Roasted Eggplant And Poblano Dip Recipes

ROASTED EGGPLANT SPREAD

Roasted Eggplant Spread image

Provided by Ina Garten

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste

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.

ROASTED EGGPLANT AND POBLANO DIP

Roasted Eggplant and Poblano Dip image

What? Did I really mess with such a traditional recipe as baba ganouj? oh yeah I did! Turned out really tasty too! I

Provided by CHRISSYG

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 large eggplant
1 head garlic
2 tablespoons tahini paste
3 tablespoons olive oil
2 poblano peppers
2 teaspoons lime juice
1/2 teaspoon cumin
salt and pepper

Steps:

Preheat oven to 400 Degrees Farenheit, remove one clove of garlic from the head and place the rest of the head on a cookie sheet with the eggplant.
Roast eggplant and garlic until both are soft, garlic will take about 15 minutes eggplant about 25 (estimate).
Meanwhile, char the outside of the poblano peppers either over gas flame of your stove, on the grill, or under the broiler.
Place charred peppers in a bowl covered with plastic wrap and allow to rest.
Remove the roasted garlic from the skins and set aside.
when cool enough to handle, remove skin and seeds from the roasted poblanos (please don't rinse them under water, if there's a few seeds or pieces of skin, it's FINE).
remove eggplant from oven and split open. I find the easiest way to get the flesh out is to break it in half turn the cut side onto the cookie sheet and peel back the skin.
Put the flesh into a colander or sieve to allow some of the moisture to drain.
Place all of the ingredients in a food processor and blend to smooth. check taste and adjust salt/pepper/lime juice to your liking.

Nutrition Facts : Calories 214.9, Fat 15.2, SaturatedFat 2.1, Sodium 18.3, Carbohydrate 19.1, Fiber 7.5, Sugar 3.5, Protein 4.7

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