Spicy Eggplant Spread Recipes

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.

ROASTED EGGPLANT SPREAD

Steps:

• Preheat oven to 400°. Mix first 4 ingredients. Place vegetables in a large bowl; toss with oil mixture. Transfer to a 15x10x1-in. pan coated with cooking spray. Roast vegetables until softened and lightly browned, 45-50 minutes, stirring once., Transfer to a food processor; cool slightly. Add tomato paste; pulse just until blended (mixture should be chunky)., Transfer to a bowl; cool completely. Serve with baguette slices or crackers.

SPICY EGGPLANT

Steps:

• Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.
• Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine.

SPICY EGGPLANT SPREAD

Steps:

• Line pan with tin foil and spray with cooking oil spray. Heat oven to 350 degrees. Place whole, washed eggplant and whole head of garlic in pan. Drizzle with olive oil. Poke several holes in eggplant with fork. Roast for about 30 minutes or until eggplant is soft and slightly shriveled. Garlic will need to be removed before eggplant. It must be roasted until soft. Remove and cool both. After cooling eggplant, cut in half, strip skin off and put pulp into food processor. Remove garlic cloves from entire head and add to eggplant. Add rest of ingredients. Pulse in processor until smooth. Refrigerate. Can be prepared several days in advance.

SPICY INDIAN EGGPLANT SPREAD

Steps:

• Toss eggplant with 3 tablespoons vegetable oil and spread on a long baking sheet prepared with nonstick cooking spray.
• Place on bottom rack of oven and turn oven onto 400°F Roast for 20 minutes, until golden brown.
• Stir eggplant and roast for an additional 5 minutes.
• Heat remaining oil in a skillet and add onion.
• Saute until onion is golden, then stir in garlic and ginger for just a moment.
• Add garam masala, cumin, and cayenne pepper (adjust cayenne pepper to your preferred heat level).
• Once spices are fragrant, about another 30 seconds, add eggplant, tomatoes, and water to skillet.
• Simmer for 10 minutes, partially covered, before removing from heat.
• Stir in cilantro and salt, if desired.
• Optional: Run spread through food processor or blender if you prefer it to have a smoother consistency.

SPICY ROASTED EGGPLANT

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a shallow baking pan with cooking spray.
• Toss eggplant with Italian seasoning, garlic powder, cayenne, salt, and pepper in the prepared baking pan. Cover with foil.
• Roast in the preheated oven for 40 minutes. Remove foil and reduce oven temperature to 300 degrees F (150 degrees C). Add tomato sauce and cook for 15 more minutes.