Roasted Eggplant Dip Recipes
ROASTED EGGPLANT DIP
Roasting the eggplant in its skin steams the flesh, turning it soft and silky-great for a dip to serve with pita wedges as an appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
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.
Nutrition Facts : Calories 109 g, Fat 10 g, Fiber 2 g, Protein 2 g
ROASTED EGGPLANT DIP
Here's a fun way to use some of your garden-fresh eggplant crop. This chunky guacamole-like dip--seasoned with lemon juice, onions and chives--goes great with pita wedges or melba toast. Field editor Nina Hall of Citrus Heights, California contributed this recipe.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 1-1/2 cups.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 158 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 421mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
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.
MELITZANOSALATA RECIPE (GREEK EGGPLANT DIP RECIPE)
Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. It's perfect spread on toasted bread, or as party of a larger Greek meze party!
Provided by The Wanderlust Kitchen
Categories Appetizers
Time 1h30m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 serving, Calories 184 kcal, Carbohydrate 15 g, Protein 2 g, Fat 14 g, SaturatedFat 2 g, Sodium 442 mg, Fiber 7 g, Sugar 8 g, UnsaturatedFat 12 g
LET'S GO GREEK: RACH'S ROASTED EGGPLANT DIP
When it's too cold to grill eggplant, Rach uses her oven for a roasted version of this traditional Greek dip.
Provided by Rachael Ray
Number Of Ingredients 16
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
More about "roasted eggplant dip recipes"
ROASTED EGGPLANT DIP - CULINARY HILL
From culinaryhill.com
Estimated Reading Time 3 mins
- Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
- In a large bowl, combine eggplant, red bell pepper, onion, garlic, and thyme. Drizzle with olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to combine.
- Spread on prepared baking sheet and roast until the vegetables are soft and lightly browned, about 45 minutes, stirring halfway through roasting time. Cool 5 minutes.
- Transfer to a food processor and add tomato paste. Pulse until blended, 3 or 4 times. Transfer to a bowl and stir in lemon juice, red wine vinegar, sugar, and red pepper flakes. Season to taste with salt and pepper. Serve warm or at room temperature.
ROASTED EGGPLANT DIP RECIPE - FLAVORITE
From flavorite.net
5/5 (2)Category Dip, AppetizerServings 6Total Time 45 mins
- Broil eggplants for 2 minutes on each side in the oven. Once browned, turn off broiler leaving eggplant in oven at 375°F. Roast eggplant for 30 minutes until soft then remove to cool for 15 minutes.
- Cut cooled eggplant lengthwise, drain liquid, scoop out flesh, and add to bowl. Mash ingredients together with a fork until smooth or blend in food processor.
OUR FAVORITE BABA GANOUSH (ROASTED EGGPLANT DIP)
From inspiredtaste.net
5/5 (73)Total Time 1 hr 5 minsCategory Appetizer
BABA GANOUSH (EGGPLANT DIP) RECIPE - SIMPLY RECIPES
From simplyrecipes.com
ROASTED EGGPLANT PARMESAN DIP - WITHOUT TAHINI! - THE ...
From dinner-mom.com
Estimated Reading Time 4 mins
- Pierce the outside of the eggplant with a fork 4 or 5 times and cut the eggplant in half lengthwise.
ROASTED EGGPLANT DIP: A DELICIOUS APPETIZER FOR SUMMER
From panningtheglobe.com
5/5 Estimated Reading Time 4 mins
- Preheat oven to 400ºF. Pierce the eggplant several times with a fork. place it on a jellyroll pan and bake it for 45 minutes in the center of the oven until it is cooked through and the skin is wrinkly. Transfer the eggplant to a work surface and cool for 10 minutes. Slice eggplant in half lengthwise and peel off the skin. Chop the flesh roughly and transfer to a bowl. Add the tomato, onion, and dressing. Toss gently to combine.
ROASTED EGGPLANT DIP RECIPE - APPETIZER ADDICTION
From appetizeraddiction.com
Estimated Reading Time 3 mins
- Cut eggplant in thirds, lengthwise. Cut cauliflower into florets. Cut off the tips from garlic Place everything onto a large baking sheet (see note 1). Drizzle with olive oil and season with salt and pepper. Season the cauliflower with paprika. Give everything a good mix.
- Transfer in the oven and bake at 400 Fahrenheit (200 Celsius) for 40 minutes or until they all are cooked through. Make sure to stir the veggies around once or twice during the roasting.
ROASTED EGGPLANT (AUBERGINE) DIP - EVERYDAY HEALTHY RECIPES
From everydayhealthyrecipes.com
Estimated Reading Time 5 mins
- Preheat the oven to 375 F/ 190 C/ gas mark 5. Cut the eggplants in half lengthways, season and brush the open sides with a little oil (use approx. 1 tsp), place on a baking tray (open side up) and bake for about 35 minutes or until tender and nicely browned on top.
- Remove from the oven and set aside to cool for 5 minutes. Roughly chop (with the skin), combine with the rest of the ingredients (including the remaining oil) and puree.
- Adjust the seasoning if necessary, drizzle with a little more oil (optional), scatter sesame seeds over the top and sprinkle a little cayenne pepper for some heat if you like.
SMOKY ROASTED EGGPLANT DIP - CUPFUL OF KALE
From cupfulofkale.com
4.5/5 (32)Category SidesCuisine Middle Eastern, VeganTotal Time 40 mins
- Slice eggplants in half length ways, pierce the skin a few times and lightly coat in some oil. Place flesh side down on a baking tray and place in the oven for 35 minutes.
- The skin should be starting to deflate, be wrinkled and the flesh really soft. Place a knife through to check, leave in for a few more minutes if it needs it.
ROASTED EGGPLANT AND WALNUT DIP RECIPE - CHOWHOUND
From chowhound.com
- Brush the cut side of the eggplant halves with olive oil and place them cut side down on a baking sheet.
- Place garlic on a piece of aluminum foil and pour remaining olive oil over top, fold up the foil to enclose, and put on the baking sheet with the eggplant.
- Roast until eggplant skin remains indented when pressed on and the cut side of the eggplant is browned, about 35 minutes.
ROASTED EGGPLANT & FETA DIP RECIPE | EATINGWELL
From eatingwell.com
- Line a baking pan with foil. Place eggplant in the pan and poke a few holes all over it to vent steam. Broil the eggplant, turning with tongs every 5 minutes, until the skin is charred and a knife inserted into the dense flesh near the stem goes in easily, 14 to 18 minutes. Transfer to a cutting board until cool enough to handle.
- Put lemon juice in a medium bowl. Cut the eggplant in half lengthwise and scrape the flesh into the bowl, tossing with the lemon juice to help prevent discoloring. Add oil and stir with a fork until the oil is absorbed. (It should be a little chunky.) Stir in feta, onion, bell pepper, chile pepper (if using), basil, parsley, cayenne and salt. Taste and add sugar if needed.
ROASTED EGGPLANT DIP RECIPE | EATINGWELL
From eatingwell.com
- Set oven racks at the two lowest levels; preheat to 450 degrees F. Peel as much of the papery skin from the garlic as possible and wrap loosely in foil. Bake until the garlic is soft, 30 minutes. Let cool slightly.
- Meanwhile, coat a baking sheet with cooking spray. Place eggplant halves on the prepared baking sheet, cut-side down. Roast for 10 minutes. Add onion slices and tomato halves to the baking sheet and roast until all the vegetables are soft, 10 to 15 minutes longer. Let cool slightly.
- Separate the garlic cloves and squeeze the soft pulp into a medium bowl. Mash with the back of a spoon. Slip skins from the eggplant and tomatoes; coarsely chop. Finely chop the onion. Add the chopped vegetables to the garlic pulp and stir in the lemon juice, mint, oil, salt and pepper.
ROASTED EGGPLANT DIP RECIPE | MYRECIPES
From myrecipes.com
- Cut eggplant in half lengthwise, cutting through stem. Scoop out pulp, leaving a 1/4-inch border. Brush the insides with lemon juice, wrap tightly in plastic wrap and refrigerate.
- Finely chop eggplant pulp. Warm oil in a large skillet over medium heat. Add pulp, onion, bell peppers and jalapeño. Sprinkle with 1 tsp. salt, 1/2 tsp. pepper and crushed red pepper. Sauté until vegetables are tender, about 12 minutes. Add garlic and tomatoes; sauté for 5 minutes longer. Let cool for 10 minutes, then stir in vinegar, parsley, basil and Parmesan. Transfer to a bowl and let cool completely. (Dip can be made up to 8 hours ahead. Cover and refrigerate.)
- When cool, taste and season with additional salt and pepper. Pat eggplant shells dry and fill with dip. Serve with crudités and pita chips, if desired.
ROASTED EGGPLANT DIP RECIPE | REAL SIMPLE
From realsimple.com
- Heat oven to 400° F. Place the eggplants cut-side down on a rimmed baking sheet and roast until very soft, 30 to 40 minutes; let cool. Scoop out the flesh from the eggplants and roughly chop.
- In a medium bowl, stir together the eggplant, onion, basil, oil, vinegar, ¾ teaspoon salt, and ¼ teaspoon pepper. Serve with the vegetable chips.
ROASTED EGGPLANT DIP | LEXI'S CLEAN KITCHEN
From lexiscleankitchen.com
Estimated Reading Time 2 mins
BABAGHANOUSH/ SMOKY EGGPLANT DIP RECIPE BY SPICE QUEEN ...
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