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 DIP WITH PITA CHIPS
The most persuasive way to convert an eggplant hater is to fry it (the eggplant, not the hater). A less messy approach, however, is to make dip. Velvety, smoky dip with a tangy bite has seduced many an eggplant-hating guest.
Provided by Melissa Clark
Categories dips and spreads
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat the grill. Meanwhile, in a blender combine 3/4 cup olive oil, the oregano, thyme and 1/2 teaspoon salt. Blend until you have a rough purée, 2 to 5 minutes depending on how strong your blender is. Taste and add a pinch of salt if needed. Purée should be well seasoned.
- Split pita breads in half along their seams to make 6 flat rounds. Brush both sides of each pita round with herb purée.
- When grill is hot, cook the eggplant, whole, until skins are shriveled and flesh has collapsed, about 8 to 12 minutes per side. Transfer to a bowl to cool.
- Grill pitas until crisp, about 30 seconds to 1 minute per side. Let rest for a minute or two until cool enough to handle but still very warm, then slice each round into 6 wedges.
- Peel eggplant and put flesh in a food processor with remaining 1 tablespoon oil, the garlic, yogurt, lemon juice, pepper and remaining 1/2 teaspoon salt. Purée, then taste and add more lemon or salt (or both) if needed. Serve the dip spread on a plate, drizzled with more olive oil and garnished with mint, dates and pomegranate seeds if desired.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 19 grams, Carbohydrate 18 grams, Fat 23 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 321 milligrams, Sugar 4 grams
SMOKY EGGPLANT DIP WITH BAKED CUMIN TORTILLA CHIPS
Provided by Bobby Flay | Bio & Top Recipes
Categories appetizer
Time 45m
Yield about 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Brush the tortillas with oil on both sides and season 1 side with salt, pepper and cumin. Place on a baking sheet and bake until lightly golden brown. When cool enough to handle, cut into eighths or break into chip-size pieces.
- Preheat the grill to high. Grill the eggplant until soft, about 25 to 30 minutes. Let cool slightly, cut each in half, and remove the flesh and place it in the work bowl of a food processor. Add the remaining ingredients and process until smooth. Season with salt and pepper, to taste. Scrape the mixture into a serving bowl, garnish with additional chopped cilantro, and serve with the baked tortilla chips.
SMOKY EGGPLANT DIP WITH SPICY PITA CHIPS
YUMMY! YUMMY! YUMMY! This is SOOOO GOOOD!! It goes in an instant at any gathering we have!! Great for when you are grilling or if you have an inside grill use that!
Provided by Beth Streeter @bakeratheart
Categories Dips
Number Of Ingredients 14
Steps:
- Dip Directions
- Preheat grill on medium, Place eggplant on an oiled grid. Grill 15 minutes or until soft and skin is charred, turn often. Remove from grill and cool until you can handle it.
- Peel skin from the eggplant with a paring knife and discard. Coarsely chop eggplant and place in a strainer or kitchen towel and gently press out any excess liquid.
- Place eggplant in food processor add olive oil, peanut butter, lemon juice, garlic, salt, cumin, and hot sauce. Cover and process until it is very smooth. Transfer to a bowl and refrigerate 30 minutes or overnight.
- Spicy Pita Chips Directions
- Split 4 pita bread rounds in half lengthwise.
- Combine olive oil, hot sauce, and garlic in a small bowl. Bush the mix on both sides of the pita bread. Grill over medium heat about 5 minutes until crispy turning only once. Cut pitas into triangles.
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
SMOKY EGGPLANT DIP
Serve this dip with chips, as part of a meze platter, or slather it on grilled chicken thighs or lamb chops.
Provided by Andy Baraghani
Categories Bon Appétit Eggplant Garlic Dip Condiment/Spread
Yield Makes 3 cups
Number Of Ingredients 9
Steps:
- Remove grate and prepare a charcoal grill for medium heat (coals should be covered with ash and glowing red with no black remaining). Place eggplants directly on coals and cook, turning occasionally, until skins are completely charred and flesh is collapsed, 15-20 minutes. Transfer to a rimmed baking sheet and let cool. (Or, you can grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 20-25 minutes.)
- Split eggplants lengthwise and scoop flesh from skin into a medium bowl (it's okay if bits of charred skin get in there too). Mash eggplant with a fork to break up, then mix in garlic, yogurt, chopped mint, red pepper flakes, and 2 Tbsp. oil; season with salt.
- To serve, drizzle dip with more oil and top with mint leaves.
- Do Ahead
- Dip can be made 1 day ahead. Cover and chill.
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- In a bowl add tomato, cucumber, and parsley. Season with salt, pepper, and sumac. Add lemon juice and a generous drizzle of extra virgin olive oil. Toss and set aside.
- Turn 1 gas burner on high. Using a pair of tongs, turn eggplant every 5 minutes or so until the eggplant is completely tender and it's skin is charred and crispy (about 15 to 20 minutes.) Don't worry if the eggplant deflates, it's supposed to. (You can also do this on a gas or charcoal grill over medium-high heat.) Remove from heat and let the eggplant cool.
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