EGGPLANT DIP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Grill 2 eggplants over medium-high heat, turning, until soft, 30 minutes. Cool, then scoop out and puree the flesh in a food processor with 1/2 teaspoon chopped garlic, 5 tablespoons olive oil, 1 1/2 tablespoons lemon juice, and salt. Top with olive oil and parsley and serve with flatbread and vegetables.
- Per serving (does not include flatbread and vegetables for serving): Calories 247; Total Fat 21 grams; Saturated Fat 3 grams; Protein 3 grams; Total Carbohydrate 16 grams; Sugar: 7 grams; Fiber 9 grams; Cholesterol 0 milligrams; Sodium 152 milligrams
Nutrition Facts : Calories 247 calorie, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 152 milligrams, Carbohydrate 16 grams, Fiber 9 grams, Protein 3 grams, Sugar 7 grams
BABY FOOD - EGGPLANT DIP
Make and share this Baby Food - Eggplant Dip recipe from Food.com.
Provided by littlemafia
Categories Vegetable
Time 1h15m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat the oven to 400 deg F, 200 deg Celsius.
- Bake the eggplant in a baking dish for one hour, then cool.
- Halve the eggplant and scoop out the flesh, then chop well.
- Meanwhile, saute the onion in the oil over a medium heat, stirring often, until very soft (10 mins).
- Add the garlic ,if using,and saute for a further minute, then add the tomato puree and cook for one more minute.
- Stir in the eggplant and cook until the dip has thickened.
- Serve warm.
Nutrition Facts : Calories 229.7, Fat 10.1, SaturatedFat 1.4, Sodium 15.1, Carbohydrate 35.7, Fiber 19.3, Sugar 14.9, Protein 6
CHICKPEA EGGPLANT DIP
From Marcus Samuelsson - this dip is so good. It is like hummous and baba ganoush had a delicious baby. The prep time looks super long because you have to soak the dried chickpeas.
Provided by Cadillacgirl
Categories Beans
Time 9h30m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Soak the dried chickpeas in cold water for 8 hours, then drain.
- Combine chickpeas, carrot, and onion in a medium saucepan, add 4 cups water, and bring to a boil.
- Reduce the heat and simmer until the chickpeas are tender, about 1 1/2 hours.
- Drain, remove carrot and onion, reserving 1 cup of the cooking liquid.
- Meanwhile, preheat the oven to 300°F.
- Toss the garlic and eggplant with 1.4 cup of olive oil and arrange on a cookie sheet (eggplant with the cut side down) and roast for 40 minutes.
- Add the chilies to the roasting pan, cut side down and roast for another 10 minutes. Set aside until cool enough to handle
- Scoop the flesh from the eggplant and transfer to a blender and then add the roasted garlic and chilies, chickpeas, harissa, cumin, remaining 2 tbsp olive oil, and 2-3 tbsp of the reserved cooking water.
- Puree, adding more of the cooking liquid 2-3 tbsp at a time if necessary until it's smooth and creamy.
- Serve at room temperature with pita!
M'TABBAL (EGGPLANT DIP)
This an authentic Lebanese eggplant dip recipe. It is the best recipe you will ever try. Cooking time is the time needed to grill the eggplant.
Provided by Me chef
Categories Vegetable
Time 30m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Grill the eggplant over a flame or under the broiler until the skin blisters.
- Remove the skin off the eggplant, chop the pulp coarsely, and squeeze out the liquid. Place pulp in a bowl.
- Stir in crushed garlic, yogurt and salt alternatively adding tahini and lemon until desired taste is achieved.
- Place eggplant dip in a shallow serving dish and drizzle with olive oil.
- Serve with Arabic bread.
Nutrition Facts : Calories 168.5, Fat 8.2, SaturatedFat 1.4, Cholesterol 1.9, Sodium 1186.7, Carbohydrate 22.8, Fiber 10.8, Sugar 7.7, Protein 6.1
EGGPLANT DIP (BABA GHANOUSH)
This Eggplant Dip (Baba Ghanoush) recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America.
Provided by David Kamen
Categories Condiment/Spread Side Roast Vegetarian Eggplant Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 450°F. Rub the outside of the eggplants with olive oil and place them in a roasting plan. Roast the eggplant until the skin has charred and the interior is tender, 15 to 20 minutes. Let cool.
- 2. Peel and seed the cooled eggplant, roughly chop the flesh, and then transfer it to the bowl of a food processor.
- 3. Into the processor bowl add the tahini, garlic, lemon juice, some salt and pepper to taste, and a few teaspoons of cold water. Process the mixture to a coarse paste, adding a bit more water as needed to allow the mixture to blend.
- 4. Adjust the seasoning with salt and pepper to taste and serve.
BABA GHANOUSH (EGGPLANT DIP)
Baba Ghanoush is such a good way to get your vegetables in. Plus, it's fun to hear the 4yo trying to say it. I didn't see any other recipes quite like this one.
Provided by LilPinkieJ
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Pierce the eggplants in several places with a toothpick. Wrap the whole eggplant in aluminum foil, and set it over a gas grill to cook on all sides until it collapses and begins to release a great deal of steam.
- Place the eggplant in a basin of cold water; peel while it's still hot and allow it to drain in a colander until cool.
- Squeeze pulp to remove any bitter juices. Mash the eggplant to a puree.
- In a food processor, mix the tahini with the garlic, onion, tomato, and lemon juice until the mixture thickens and reduces in size. Thin with water. With the machine running, add the eggplant and the salt, pepper, and olive oil.
- Spread out in a shallow dish, and garnish with pepper, parsley, and tomatoes.
MEDITERRANEAN EGGPLANT DIP
I love Mediterranean food, and the flavors in this dip are so vibrant. We make our own mini sandwiches once this platter is complete. -Stacy Mullens, Gresham, Oregon
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 4 cups.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Cut eggplant crosswise into 1-in. slices; place on a greased 15x10x1-in. baking pan. Top with onion and garlic cloves. Drizzle with oil., Roast until eggplant is very soft, 40-45 minutes, turning and stirring vegetables once. Cool slightly., Place eggplant mixture in a food processor; process until blended. Transfer to a large bowl; stir in sour cream, lemon juice, salt, pepper and, if desired, liquid smoke., Sprinkle with parsley. Serve with flatbread and vegetables as desired.
Nutrition Facts : Calories 77 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 132mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
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