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 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 AND POBLANO DIP
What? Did I really mess with such a traditional recipe as baba ganouj? oh yeah I did! Turned out really tasty too! I
Provided by CHRISSYG
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 Degrees Farenheit, remove one clove of garlic from the head and place the rest of the head on a cookie sheet with the eggplant.
- Roast eggplant and garlic until both are soft, garlic will take about 15 minutes eggplant about 25 (estimate).
- Meanwhile, char the outside of the poblano peppers either over gas flame of your stove, on the grill, or under the broiler.
- Place charred peppers in a bowl covered with plastic wrap and allow to rest.
- Remove the roasted garlic from the skins and set aside.
- when cool enough to handle, remove skin and seeds from the roasted poblanos (please don't rinse them under water, if there's a few seeds or pieces of skin, it's FINE).
- remove eggplant from oven and split open. I find the easiest way to get the flesh out is to break it in half turn the cut side onto the cookie sheet and peel back the skin.
- Put the flesh into a colander or sieve to allow some of the moisture to drain.
- Place all of the ingredients in a food processor and blend to smooth. check taste and adjust salt/pepper/lime juice to your liking.
Nutrition Facts : Calories 214.9, Fat 15.2, SaturatedFat 2.1, Sodium 18.3, Carbohydrate 19.1, Fiber 7.5, Sugar 3.5, Protein 4.7
ROASTED EGGPLANT DIP
I love eggplant so when I saw this Taste of Home recipe, I thought it would be worth saving. I've tweaked it just a bit. Serve with pita wedges and carrot sticks.
Provided by puppitypup
Categories Vegetable
Time 35m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Pierce eggplant several times with a fork. Place eggplant and onions in a shallow foil-lined baking pan.
- Bake for 25-30 minutes or until tender. Cool. Peel and cube the eggplant.
- In a food processor, combine yogurt, lemon juice, oil, salt, pepper, eggplant and onions. Cover and process until almost smooth.
- Add 2 T chives; cover and process until blended.
- Transfer to a serving bowl and sprinkle with remaining chives.
Nutrition Facts : Calories 201.3, Fat 9.9, SaturatedFat 1.4, Sodium 603.7, Carbohydrate 28.8, Fiber 15, Sugar 11, Protein 5.6
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
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ROASTED EGGPLANT DIP - CULINARY HILL
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5/5 (42)Calories 109 per servingCategory Appetizer
- 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.
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