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.
SPICY AUBERGINE (EGGPLANT) AND RED PEPPER TAPENADE - DIP
This is a "throw it in the oven & blend it all together" recipe which is always a great hit any time of the year. I have called it a Tapenade; a Tapenade contains olives, anchovies & capers normally, with a few regional variations, but this reminded me of the consistency of a Tapenade, so that's what it's called! (There are NO anchovies in this one!) I use this for dips, spreads, sauces, grilled sandwiches plus grilled meat & vegetables. It is very versatile & stores for up to 2 weeks in the fridge - with a coating of olive oil on top. This recipe makes enough to fill a 1lb jar; it is very easy to increase the quantities. Please note, there is no need to salt the aubergines OR take the skin off after they have cooked.
Provided by French Tart
Categories Spreads
Time 55m
Yield 1 1lb Jar, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 200°C or 400°F.
- Take a sturdy oven proof tin or dish and add the aubergines, red peppers, garlic cloves, tomatoes, cumin, coriander, chili powder and the olive oil.
- Mix thoroughly, so everything has a light coating of oil.
- Roast in the oven on the top shelf for 30 to 45 minutes, or until charred and tinged brown on the edges and soft to the touch.
- Take out and leave to cool slightly.
- Add the fresh coriander (cilantro), harissa paste if using and sun-dried tomatoes. Season well with salt & pepper.
- Tip all the mixture into a large bowl and blend it all together with a hand mixer/blender.
- Do NOT over mix - it should be smooth but not pureed!
- Serve in an attractive bowl and dribble the remaining olive oil over the top, garnish with some fresh coriander (cilantro) or chopped flat leaf parsley. You can also add an olive or two.
- Store in a container in the fridge with olive oil on the top for up to 2 weeks.
Nutrition Facts : Calories 116.2, Fat 4.8, SaturatedFat 0.7, Sodium 32, Carbohydrate 18.1, Fiber 7.8, Sugar 8.3, Protein 3.6
EGGPLANT (AUBERGINE) & BELL PEPPER DIP
Another selection from the Greatest Ever Tapas. Even though she doesn't like eggplant, my daughter "may" bring this to my Zaar tapas party! The timing doesn't including standing.
Provided by CountryLady
Categories Spreads
Time 1h10m
Yield 1 batch
Number Of Ingredients 7
Steps:
- Prick the skins of the eggplants & peppers all over with a fork & brush with 1 tbsp of the olive oil; place on a baking sheet & baked in a preheated 375F oven for 45 minutes, or until the skins are beginning to turn black, the flesh of the eggplant is very soft & the peppers are deflated.
- Place the vegetables into a bowl & cover tightly with a clean, damp dish towel or place in a plastic bag; let stand for about 15 minutes or until cool enough to handle.
- Cut the eggplants in half, lengthwise, scoop out the flesh & discard the skin; cut into large chunks.
- Remove & discard the stem, seeds & core from the peppers; cut the flesh into large pieces.
- Heat the remaining oil in a skillet; add the vegetables & cook for 5 minutes, add garlic & cook for an additional 30 seconds.
- Turn the skillet contents onto paper towels to drain & transfer into a food processor; add the remaining ingredients, plus salt & pepper to taste, and process until a speckled puree is formed.
- Transfer to serving bowl; serve warm, at room temperature or cool for 30 minutes, chill in the refrigerator for at least an hour & serve cold - with thick slices of baguette or toast.
Nutrition Facts : Calories 807.4, Fat 56.2, SaturatedFat 7.9, Sodium 29.6, Carbohydrate 79.4, Fiber 42.6, Sugar 35.9, Protein 14
QUICK MUSHROOMS, AUBERGINES & PEPPERS
Try this superhealthy BBQ veggie dish - full of vitamin C and folic acid
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Vegetable
Time 15m
Number Of Ingredients 8
Steps:
- Mix all the marinade ingredients in a small pan. Pull out the mushroom stalks, but don't peel the caps. Cut the aubergines in long thick slices and score one side of the flesh in a criss-cross fashion. Brush the vegetables with some of the marinade and griddle or barbecue for about 5-10 mins, turning until they soften. Brush once more with the marinade during cooking and again before serving.
Nutrition Facts : Calories 156 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.12 milligram of sodium
More about "aubergine pepper dip recipes"
ROASTED EGGPLANT RED PEPPER DIP - BAKED
From baked-theblog.com
Estimated Reading Time 4 mins
- In a large bowl toss the eggplant, red pepper, and red finger chilli with 1 tablespoon of garlic oil. Place the red pepper halves face down, tucking the red finger chilli pieces underneath the red pepper halves for protection. Roast everything in the oven for 20 minutes or until the skin of the red pepper is charred. Remove from the oven and set on a wire rack to cool for 5 to 10 minutes.
- Once cooled slightly, place the roasted eggplant, red pepper, and chilli, along with the roasted garlic, in the bowl of a food processor or in a blender. Pulse the vegetables together a few times until well mixed but still chunky.
- Scrape the mixture into a bowl. Stir in the vinegar, salt, pepper, and remaining garlic oil. Adjust the seasoning to suit your taste then serve with pita, nacho chips, crackers, or anything else you like.
RED PEPPER AND AUBERGINE DIP RECIPE | DELICIOUS.
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- Light the barbecue. Lightly brush the aubergines and peppers with oil. Place over a direct medium heat, close the lid and barbecue for 20-25 minutes, turning once, until blackened and tender (or cook under a hot grill). Remove and set the aubergines aside to cool slightly. Put the peppers in a plastic food bag, seal and cool for 15 minutes.
- When the aubergines are cool enough to handle, halve lengthways and scoop the flesh into a food processor. Discard the skins. Halve, deseed, de-stalk and peel the peppers, then add to the food processor with the garlic, cumin, paprika, lemon juice and seasoning. Whizz to a purée. Add the yogurt and coriander and whizz briefly. Check the seasoning.
- Sear the pittas on the barbecue for 1-2 minutes. Cut each pitta into strips and serve warm with the dip.
THE BEST MEDITERRANEAN DIP RECIPE- ROASTED PEPPER AND …
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- Cut the aubergine lengthways, brush with olive oil, and place cut face down on an oven tray. Brush the red bell peppers with the remaining oil and place on the tray next to the aubergine. Roast for 30 minutes until the skins are charred, turning the peppers halfway through.
- Remove from oven when charred. Place the aubergine to one side, and put the peppers in a bowl. Cover the bowl for 5 minutes to slightly steam the peppers. This will help with removing the skins.
- When cool enough to touch, remove the peppers from the bowl and peel them. Remove the skin, stalks and seeds- this should be very easy to do after steaming them.
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