Roasted Eggplant Cilantro Dip Recipes

Steps:

• Preheat oven to 425 degrees F.
• Line a 15 1/2" by 10 1/2" jelly-roll pan with nonstick foil (or use regular foil and spray with nonstick cooking spray).
• Place eggplant halves, skin-sides up, in foil-lined pan.
• Wrap garlic in foil and place in pan with eggplants.
• Roast vegetables 45 to 50 minutes or until eggplants are very tender and skin is shriveled and browned.
• Unwrap garlic.
• Cool eggplants and garlic until easy to handle.
• When cool, scoop eggplants' flesh into food processor with knife blade attached.
• Squeeze out garlic pulp from each clove and add to food processor with tahini, lemon juice, and 3/4 teaspoon salt; pulse to coarsely chop.
• Spoon dip into serving bowl; stir in cilantro.
• Cover and refrigerate at least 2 hours.
• Serve dip with pita and vegetables.

Steps:

• Preheat oven to 350°F. Oil rimmed baking sheet; place eggplant halves, cut side down, on sheet. Roast eggplant until flesh is soft, about 1 hour. Cool slightly. Using spoon, scoop pulp from eggplant halves into medium bowl; mash. Discard skins.
• Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until golden brown, about 6 minutes. Add ginger and stir 1 minute. Add tomatoes and next 4 ingredients; sauté 5 minutes to blend flavors. Add eggplant and stir until slightly thickened, about 5 minutes. Remove from heat. Stir in cilantro. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)

Steps:

• Soak the eggplant in a bowl of cold water for 20 minutes. Drain. Place in a single layer on a baking pan.
• Add garlic cloves and 1 tbs of olive oil to baking pan. Stir to coat eggplant with oil. Sprinkle with salt and pepper.
• Bake in preheated oven at 350F/180C, stirring occasionally, until brown and soft, 20-30 minutes. Remove from oven and cool to room temperature.
• Mix 2-3 tablespoons olive oil with eggplant and garlic in food processor (or with a fork) until smooth.
• Add half of the lemon juice and cilantro. Let the mixture stand about 5 minutes, taste and adjust the flavor with more lemon or cilantro if needed.

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.

Steps:

• Preheat oven to 400 degrees F. Lightly grease a baking sheet. Cut the eggplant in half lengthwise, stem and all, and place on baking sheet, cut side down. Bake until soft, about 30 minutes. Cool to room temperature.
• Scoop out the flesh and transfer it to a food processor fitted with the metal blade. Add the sugar soy sauce, salt, chili paste, and lime or lemon juice. Using on-off pulses, process to a thick, coarse puree, stopping to scrape down the sides as needed to grind evenly.
• Transfer to a bowl and stir in the chopped cilantro and green onions. Serve at room temp, garnished with cilantro leaves.

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.