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
CHINESE EGGPLANT DIP
Steps:
- Preheat the oven to 425 degrees.
- Place the eggplant on a baking sheet, and prick them in several places with a fork to allow steam to escape. Pour 1 tablespoon of the vegetable oil into your hands, and rub the eggplant. Roast them until soft, for 30 to 40 minutes, turning once halfway through the cooking. Remove from the oven, and set aside until the eggplant are cool enough to handle.
- When cool, cut off the stems, and peel the eggplant. Place the pulp in a food processor, and process until smooth. Set aside.
- Heat the remaining vegetable oil, along with the sesame oil, in a skillet over medium-high heat. Add the garlic, ginger, scallions and red-pepper flakes; cook quickly, stirring constantly, for 1 minute.
- In a small bowl, whisk together the soy sauce, brown sugar and vinegar. Add to the skillet, and bring to a boil. Stir in the eggplant, and simmer for 3 minutes. Remove from the heat, and stir in the lemon juice and cilantro. Serve warm, at room temperature or chilled.
Nutrition Facts : @context http, Calories 121, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 5 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 623 milligrams, Sugar 11 grams, TransFat 0 grams
EGGPLANT WITH SPICY GINGER SAUCE
Provided by Julia Moskin
Categories dinner, main course, side dish
Time 45m
Yield 4 side dish servings, 2 main dish servings
Number Of Ingredients 10
Steps:
- Heat a large nonstick skillet over medium-high heat. Add olive oil, then add onions, ginger and garlic. Cook, stirring, about 2 minutes. Add eggplant and cook, stirring, until lightly browned and tender, 8 to 10 minutes.
- Add 6 tablespoons water, the ponzu, chili-garlic sauce, sesame oil and half the cilantro. Reduce heat to medium, cover and cook, stirring occasionally, until eggplant is tender and liquid is absorbed. Serve hot, on brown rice, sprinkled with remaining cilantro.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 4 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 591 milligrams, Sugar 8 grams
GINGER ALMOND EGGPLANT DIP
Steps:
- Preheat the oven to 350 degrees F.
- Cut the eggplant in half lengthwise, oil the cut sides and place on a baking sheet. Bake until very soft, 45 minutes to an hour. When cool enough to handle, scoop the pulp out with a large spoon and reserve.
- Place a skillet over medium heat and add the oil. When it's hot, add the ginger, coriander, cumin, fennel, cardamom, paprika, salt and pepper and cook for 1 minute. Add the almonds and stir well, letting them toast a bit in the hot oil. Scrape into a bowl, add the eggplant pulp, cilantro and mayonnaise and mix gently. Serve with cut vegetables, bread sticks or flat bread.
GINGER GARLIC EGGPLANT DIP
Steps:
- Preheat oven to 400 F. Brush cut sides of eggplant halves with 1/2 tablespoon olive oil. Arrange cut sides down on baking sheet. Bake for about 50 minutes, until the eggplant is very soft. Cool slightly. Scoop eggplant from shell and chop finely or mash. Combine remaining 1/2 tablespoon oil and garlic in a heavy skillet over low heat and cook until fragrant, for about 1/2 minute. Stir in cumin. Add eggplant, bell pepper, parsley and ginger. Cook until heated through, about 4 minutes. Season to taste with salt and pepper. Cool to room temperature and serve with pita bread. (Can be prepared 1 day ahead. Cover and refregerate.)
GINGER-EGGPLANT DIP
Number Of Ingredients 7
Steps:
- Place eggplant, cut sides up, in rectangular microwavable dish, 22x7x1 1/2 inches. Cover with plastic wrap, folding back one corner to vent. Microwave on High 8 to 10 minutes, rotating dish 1/2 turn after 4 minutes, until tender. Place gingerroot, garlic and onion in food processor. Cover and process until chopped. Scoop out eggplant pulp. Add eggplant pulp, brown sugar and vinegar to gingerroot mixture. Cover and process until smooth. Serve with Baked Pita Chips. 1 tablespoon: Calories 10 (Calories from Fat 0) Fat 0g (Saturated 0g) Cholesterol 0mg Sodium 0mg Carbohydrate 2g (Dietary Fiber 0g) Protein 0g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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EGGPLANT DIP (ASIAN-INSPIRED) - TWO KOOKS IN THE KITCHEN
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5/5 (8)Total Time 30 minsCategory AppetizerCalories 58 per serving
- GRILL EGGPLANT: Heat grill to high. Pierce eggplant in several spots with a sharp knife. Place eggplant on grill and cook for 15-20 minutes, turning occasionally. Eggplant is ready when very soft (pierced through with knife) and charred. [To ROAST instead, see NOTE 1]. Transfer to colander and slit eggplant open. Let drain and cool. Remove skin and seeds (if any).
- MAKE FLAVOR MIXTURE: While eggplant is grilling, heat oil in a small pan to medium heat. Add onions and saute 5-6 minutes until tender. Stir in garlic and ginger for 30 seconds. Add soy, brown sugar, rice wine, chili flakes and salt. Bring to boil for 1 minute, stirring constantly. Remove from heat.
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