Roasted Eggplant Aubergine Dip 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 (AUBERGINE) DIP
Make and share this Roasted Eggplant (Aubergine) Dip recipe from Food.com.
Provided by Recipe Junkie
Categories Low Protein
Time 1h
Yield 2 1/2 c
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Lightly pierce eggplant with a fork and brush with 1 t olive oil.
- Place on a foil lined cooke sheet and roast, turning occasionally until the flesh is tender (45-60).
- Let cool slightly.
- Remever the skin from the eggplant and place in a food processor with yogurt, garlic, parsley, tahini, lemon juice, red pepper flakes and remaining olive oil.
- Process until smooth.
- Adjust seasoning and serve on top of bruschetta, with pita chips or vegetables.
Nutrition Facts : Calories 184.7, Fat 9.8, SaturatedFat 2.2, Cholesterol 6.4, Sodium 108, Carbohydrate 21.5, Fiber 9.8, Sugar 7.9, Protein 7.2
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