Spicy Indian Eggplant Spread Recipes

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.

Steps:

• Prick the eggplant with a thin-blade knife. Grill over or next to very high heat, turning as necessary until the skin is blackened and the eggplant collapses. Or broil, or roast on a heated cast-iron pan in the hottest possible oven. It will take about 20 minutes.
• When the eggplant is cool enough to handle, peel (this will be easy) and trim away the hard stem. Chop or mash in a bowl, with lime juice.
• Heat the oil in a skillet over medium-high heat; add the onion. Cook, stirring often, until the onion is golden brown, about 10 minutes. Add the garlic and chiles and cook for another minute. Add the tomato, turmeric and salt. Cook until the tomato is soft, 5 minutes or so.
• Stir in the eggplant purée and cook, stirring, 3 to 5 minutes. Stir in the cilantro and garam masala and turn off the heat. Serve hot with warm chapati bread or pita, or over rice.

Steps:

• Toss eggplant with 3 tablespoons vegetable oil and spread on a long baking sheet prepared with nonstick cooking spray.
• Place on bottom rack of oven and turn oven onto 400°F Roast for 20 minutes, until golden brown.
• Stir eggplant and roast for an additional 5 minutes.
• Heat remaining oil in a skillet and add onion.
• Saute until onion is golden, then stir in garlic and ginger for just a moment.
• Add garam masala, cumin, and cayenne pepper (adjust cayenne pepper to your preferred heat level).
• Once spices are fragrant, about another 30 seconds, add eggplant, tomatoes, and water to skillet.
• Simmer for 10 minutes, partially covered, before removing from heat.
• Stir in cilantro and salt, if desired.
• Optional: Run spread through food processor or blender if you prefer it to have a smoother consistency.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Bake the eggplant in the preheated oven until very soft and easy to mash, 45 minutes to 1 hour. Remove from the oven and let cool enough to handle, 15 to 20 minutes. Peel and mash or blend it in a food processor; keep aside.
• Heat 1 tablespoon oil in a pan over medium heat. Add chile peppers, Bengal gram, and coriander. Saute until golden brown, 7 to 10 minutes. Remove from heat and let cool, 10 to 20 minutes. Grind into a fine powder.
• Heat remaining oil in the pan and add mustard seeds. Add onion and saute until golden brown, about 10 minutes. Stir in tamarind extract, turmeric, and powder mixture, adding water as needed if sauce is too thick. Bring to a boil; let simmer for 5 minutes. Stir in mashed eggplant; let simmer, 3 to 4 minutes. Season with salt. Serve hot.

Steps:

• Preheat oven to 375 degrees F.
• Lightly grease baking sheet.
• Cut eggplant in half lengthwise.
• Place cut side down in baking sheet and bake about 40 minutes.
• Cool and remove skin.
• Using a food processor, puree eggplant, cream cheese, grated cheese and garlic until smooth.
• Add oil in stream until smooth.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a shallow baking pan with cooking spray.
• Toss eggplant with Italian seasoning, garlic powder, cayenne, salt, and pepper in the prepared baking pan. Cover with foil.
• Roast in the preheated oven for 40 minutes. Remove foil and reduce oven temperature to 300 degrees F (150 degrees C). Add tomato sauce and cook for 15 more minutes.