ROASTED EGGPLANT SPREAD
Black pepper and garlic perk up this out-of-the-ordinary spread that hits the spot on a crisp cracker or toasted bread slice. -Barbara McCalley, Allison Park, Pennsylvania.
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 2 cups.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 84 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 153mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
EASY EGGPLANT (AUBERGINE) DIP & SANDWICH SPREAD
Here is a recipe I pulled out of my collection when I was given a couple of eggplants. I had forgotten how good it is. I used it as a sandwich spread but I think it would make an amazing dip.
Provided by TishT
Categories Spreads
Time 1h40m
Yield 3 cups, approx.
Number Of Ingredients 7
Steps:
- Pierce the eggplant with a fork first in a few places so it wont explode in the oven.
- Bake the eggplant (ahead of time if necessary) for 1 hour, or until it is soft throughout.
- Cool the eggplant, cut in half and let drain.
- Remove the skin.
- Mash in tomatoes, avocados, garlic and spices to taste.
- For a thicker dip, add tahini.
- (all the ingredients except tahini can be placed in a blender with the eggplant. The dip will be thinner, so add tahini or one more avocado mashed by hand).
Nutrition Facts : Calories 158.4, Fat 10.2, SaturatedFat 1.5, Sodium 10.4, Carbohydrate 17.7, Fiber 11.2, Sugar 5.8, Protein 3.5
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.
EASY EGGPLANT (AUBERGINE) PARMIGIANA
Use your favourite marinara sauce! This is so easy and good you'll wonder why you avoided trying it. From "The Sopranos" The one hour of prep time includes 30 minutes of draining.
Provided by Barefoot Beachcomber
Categories One Dish Meal
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Trim the eggplants and cut them into 1/4 inch thick slices.
- Layer the slices in a colander, sprinkling each layer with salt.
- Let drain for 30 minutes.
- Rinse the eggplant and pat dry.
- Pour about 1/2 inch oil a large deep skillet and heat over medium heat.
- Fry the slices, in a single layer, turning once, until browned on both sides.
- Drain on paper towels.
- Preheat the oven to 350.
- Spread a thin layer of tomato sauce in a shallow baking dish.
- Make a layer of eggplant slices, overlapping them slightly.
- Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese.
- Repeat the layering, ending with eggplant, sauce, and grated cheese.
- Bake for 45 to 60 minutes, or until the sauce is bubbling and the mozzarella is melted.
- Let stand for 10 minutes before serving.
EASY EGGPLANT SPREAD
This silky dip gets its flavor from garlic and thyme, stuffed into slits in the eggplant before it's grilled. For a rustic look and feel, serve it on crispy grilled crostini.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Arrange eggplant cut side up on a baking sheet. Make slits in eggplant and insert garlic and thyme. Drizzle with 2 tablespoons oil. Season with 1/2 teaspoon salt. Bake until tender, about 1 hour. Remove from oven; let stand until cool, about 20 minutes.
- Scoop flesh into a food processor. Add herbs, 2 tablespoons oil, and lemon juice. Puree until smooth. Pulse with 1 teaspoon salt and pepper to combine. Serve with crackers or crostini.
Nutrition Facts : Calories 95 g, Fat 6 g, Protein 2 g, Sodium 172 g
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