SMOKY EGGPLANT DIP
Provided by Giada De Laurentiis
Categories appetizer
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Pierce each eggplant with the tip of a knife in about 10 spots. Place on a rimmed baking sheet and roast until very soft and cracking in a few spots, about 50 minutes. Let cool slightly.
- Cut each eggplant open lengthwise and scrape out the flesh with a large spoon; discard the skin. Place the flesh in the bowl of a food processor and pulse to coarsely chop. Add the parsley, mint, oregano, lemon juice, chiles, salt and olive oil. Puree for 20 seconds to combine. Allow to cool slightly before serving with crackers.
SMOKY EGGPLANT AND MELON WRAPS
The sweetness of the cantaloupe really pairs well with the spicy smoky bite of the eggplant. I made extra, since I gave the left overs for hubby to take to work. I used Xylitol instead of brown sugar to keep this sugar free.
Provided by Jo Zimny
Categories Vegetable Appetizers
Time 50m
Number Of Ingredients 9
Steps:
- 1. Quarter the eggplant length-wise, and slice into 24 long, very thin strips. Using a mondoline or sharp vegetable peeler.
- 2. Whisk together oil, soy sauce, vinegar, sugar, paprika, cumin and salt in a 9" square baking dish. Add the eggplant strips and let marinate for 10 minutes.
- 3. Heat the gas grill to high. Grill eggplant strips for 2 minutes on either side or until the strips are tender and have grill marks.
- 4. Wrap 1 strip grilled eggplant around each melon chunk, and secure with a toothpick.
- 5. Enjoy!
EGGPLANT WRAPS
Steps:
- Preheat the oven to 350°F. You will need a large non-stick baking sheet.
- Cut the woody top off each eggplant and discard. Slice each eggplant lengthwise into 8 pieces (16 in all) about 1/2 inch thick.
- Mix the oil and the herbs together in a small bowl or cup. Lightly brush each slice of eggplant with the herby oil on both sides. Heat a large frying pan over medium heat and lay as many pieces of the eggplant in the pan as will comfortably fit. Fry each side until golden brown and softened, which should be about 3 minutes per side. When all the slices are cooked, set them aside.
- Wash the spinach well in cold running water, then toss it in a hot medium saucepan (using just the water that is clinging to the leaves) until wilted, and drain off the excess liquid.
- Now, assemble each wrap by taking 1 slice of the cooked eggplant and placing a little of the wilted spinach on one side. Then lay a piece of sundried tomato on top, sprinkle a few toasted pine nuts over it, and top with a slice of Cheddar. Fold the eggplant over to form the wrap, then place it on a large non-stick baking sheet.
- Repeat this until all 16 wraps are assembled and placed side by side on the baking sheet. Sprinkle with a pinch of sea salt and a grind of fresh black pepper.
- Bake in the oven for 15 minutes, until the cheese has melted and is bubbling, and serve immediately.
SMOKY EGGPLANT AND MELON WRAPS
Entered for safe-keeping. From June 2012 Vegetarian Times. Instead of cured ham, these use smoky grilled eggplant to contrast with cantaloupe.
Provided by KateL
Categories Melons
Time 20m
Yield 24 wraps, 6 serving(s)
Number Of Ingredients 10
Steps:
- Quarter eggplant lengthwise,a nd slice into 24 long-very thin strips using mandoline or sharp vegetable peeler.
- Whisk together oil, soy sauce, vinegar, brown sugar, paprika, cumin, and salt in 9-inch square baking dish. Add eggplant strips, and let marinate 10 minutes.
- Heat gas grill to high. Grill eggplant strips 2 minutes per side, or until strips are very tender and have pronounced grill marks.
- wrap 1 strip grilled eggplant around each melon chunk, and secure with toothpick.
Nutrition Facts : Calories 178.4, Fat 9.7, SaturatedFat 1.4, Sodium 788.3, Carbohydrate 23.2, Fiber 4.8, Sugar 18.7, Protein 2.7
SMOKY EGGPLANT AND PEPPER SPREAD
Make and share this Smoky Eggplant and Pepper Spread recipe from Food.com.
Provided by maniac2001x
Categories Vegetable
Time 30m
Yield 2 Cups, 8 serving(s)
Number Of Ingredients 6
Steps:
- Roast Eggplant and red pepper on grill. When Eggplant begins to collapse, remove from grill. Cut in half, remove seeds and set aside in collender. When red pepper is slight charred and soft, remove from grill, cut in half and remove seed.
- Place Eggplant and Red Pepper in blender. Peel garlic, chop and place in blender. Juice lemons and place in blender. Add Olive oil, salt and pepper and Blend until pureed.
- Serve at room temperature or chilled.
Nutrition Facts : Calories 42.5, Fat 1.9, SaturatedFat 0.3, Sodium 2.6, Carbohydrate 6.6, Fiber 3.2, Sugar 2.8, Protein 1.1
SMOKY EGGPLANT SPREAD
Essentially a delightful eggplant schmear to eat with warm pita triangles, this spread gets its pleasant smoky flavor from a deliberate charring of the eggplant skin. Whether over hot coals or under the broiler, the eggplant must be mercilessly blackened (the inner sweet flesh gets steamed to softness in the process). Tahini, olive oil, cumin, lemon and hot pepper take care of the rest.
Provided by David Tanis
Categories dips and spreads
Time 40m
Yield about 2 cups
Number Of Ingredients 12
Steps:
- Prepare a charcoal fire or heat the broiler. Pierce eggplants here and there with the point of a paring knife. Place eggplants 2 inches from heat source. Allow skins to blister and char, turning with tongs until entire surface is blackened and eggplants are completely soft, about 10 to 12 minutes. Set aside until cool enough to handle.
- Slice eggplants in half lengthwise and lay skin side down on a cutting board. Carefully scrape away flesh with a knife and put it in a colander. Discard burned skins. Do not rinse eggplant flesh - a few bits of remaining char is fine. Salt flesh lightly and leave for 5 to 10 minutes, then squeeze into a ball to remove liquid.
- Blitz eggplant, 1/2 teaspoon salt, tahini, lemon juice, garlic and cayenne in a food processor or blender to obtain a creamy purée. (For a more rustic spread, beat with a whisk instead.) Taste and adjust salt and lemon juice if necessary. Transfer mixture to a shallow serving bowl.
- Just before serving, stir together cumin and olive oil, and spoon over the mixture's surface. Sprinkle with paprika, parsley and mint. Serve with warm pita cut into triangles if desired.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 423 milligrams, Sugar 5 grams
EGGPLANT WRAPS
Provided by Jeff Gordinier
Categories dinner, easy, side dish
Time 45m
Yield Yields 16 wraps
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. In a small bowl, combine oil and dried herbs. Lightly brush each eggplant slice on both sides with herbed oil.
- Place a large skillet over medium-high heat. When pan is hot, arrange as many pieces of eggplant in a single layer as will fit. Fry each side until golden brown and softened, about 3 minutes per side. Transfer cooked eggplant to a plate, and repeat with remaining slices.
- Rinse spinach in cold water, and place the wet leaves in a dry medium saucepan. Cover and cook over medium heat until just wilted, about 3 minutes. Drain well.
- Assemble wraps by taking a slice of eggplant and placing a heaping tablespoon of spinach on one side. Top spinach with a sun-dried tomato half, a few toasted pine nuts and a slice of Cheddar. Fold the eggplant in half so that filling is completely covered. Place on a large nonstick baking sheet. Repeat to make 16 wraps, placed side by side. Season with salt and pepper to taste. Bake until cheese has melted, about 15 minutes. Serve hot.
Nutrition Facts : @context http, Calories 102, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 439 milligrams, Sugar 5 grams, TransFat 0 grams
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