Baby Food Eggplant Dip Recipes

EGGPLANT DIP

Steps:

• Grill 2 eggplants over medium-high heat, turning, until soft, 30 minutes. Cool, then scoop out and puree the flesh in a food processor with 1/2 teaspoon chopped garlic, 5 tablespoons olive oil, 1 1/2 tablespoons lemon juice, and salt. Top with olive oil and parsley and serve with flatbread and vegetables.
• Per serving (does not include flatbread and vegetables for serving): Calories 247; Total Fat 21 grams; Saturated Fat 3 grams; Protein 3 grams; Total Carbohydrate 16 grams; Sugar: 7 grams; Fiber 9 grams; Cholesterol 0 milligrams; Sodium 152 milligrams

MEDITERRANEAN EGGPLANT DIP

Steps:

• Preheat oven to 400°. Cut eggplant crosswise into 1-in. slices; place on a greased 15x10x1-in. baking pan. Top with onion and garlic cloves. Drizzle with oil., Roast until eggplant is very soft, 40-45 minutes, turning and stirring vegetables once. Cool slightly., Place eggplant mixture in a food processor; process until blended. Transfer to a large bowl; stir in sour cream, lemon juice, salt, pepper and, if desired, liquid smoke., Sprinkle with parsley. Serve with flatbread and vegetables as desired.

EGGPLANT DIP (BABA GHANOUSH)

Steps:

• 1. Preheat the oven to 450°F. Rub the outside of the eggplants with olive oil and place them in a roasting plan. Roast the eggplant until the skin has charred and the interior is tender, 15 to 20 minutes. Let cool.
• 2. Peel and seed the cooled eggplant, roughly chop the flesh, and then transfer it to the bowl of a food processor.
• 3. Into the processor bowl add the tahini, garlic, lemon juice, some salt and pepper to taste, and a few teaspoons of cold water. Process the mixture to a coarse paste, adding a bit more water as needed to allow the mixture to blend.
• 4. Adjust the seasoning with salt and pepper to taste and serve.

GRILLED EGGPLANT DIP

Steps:

• Heat a grill to medium. Brush the bell pepper with some of the canola oil and season with salt and pepper. Brush the eggplant slices on both sides with more of the canola oil, season with salt and pepper.
• Grill the eggplant until charred on the first side, about 3 minutes. Turn and continue grilling until tender, another 3 to 4 minutes. Transfer the eggplant to a cutting board. Grill the bell pepper, turning occasionally, until charred all over and tender, about 15 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam while you make the eggplant puree.
• Smash the garlic cloves, sprinkle them with salt, and mash and smear them to a paste using the side of a knife. Remove the skin from the eggplant and transfer the flesh to a food processor. Add the garlic paste, tahini, yogurt, 2 tablespoons of the olive oil, and the lemon zest, oregano and smoked paprika. Process until smooth and thick. Add salt to taste. Transfer to a serving bowl and let sit for at least 15 minutes to allow the flavors to meld. Peel, seed and dice the bell pepper.
• Drizzle the remaining 2 tablespoons olive oil over the dip. Top with the diced peppers and the chopped parsley. Serve with warm pita or lavash.

BABY FOOD - EGGPLANT DIP

Steps:

• Pre-heat the oven to 400 deg F, 200 deg Celsius.
• Bake the eggplant in a baking dish for one hour, then cool.
• Halve the eggplant and scoop out the flesh, then chop well.
• Meanwhile, saute the onion in the oil over a medium heat, stirring often, until very soft (10 mins).
• Add the garlic ,if using,and saute for a further minute, then add the tomato puree and cook for one more minute.
• Stir in the eggplant and cook until the dip has thickened.
• Serve warm.

CHICKPEA EGGPLANT DIP

Steps:

• Soak the dried chickpeas in cold water for 8 hours, then drain.
• Combine chickpeas, carrot, and onion in a medium saucepan, add 4 cups water, and bring to a boil.
• Reduce the heat and simmer until the chickpeas are tender, about 1 1/2 hours.
• Drain, remove carrot and onion, reserving 1 cup of the cooking liquid.
• Meanwhile, preheat the oven to 300°F.
• Toss the garlic and eggplant with 1.4 cup of olive oil and arrange on a cookie sheet (eggplant with the cut side down) and roast for 40 minutes.
• Add the chilies to the roasting pan, cut side down and roast for another 10 minutes. Set aside until cool enough to handle
• Scoop the flesh from the eggplant and transfer to a blender and then add the roasted garlic and chilies, chickpeas, harissa, cumin, remaining 2 tbsp olive oil, and 2-3 tbsp of the reserved cooking water.
• Puree, adding more of the cooking liquid 2-3 tbsp at a time if necessary until it's smooth and creamy.
• Serve at room temperature with pita!

EGGPLANT DIP (BABA GHANOOSH)

Steps:

• Preheat oven to 450 degrees F.
• Using a knife, pierce eggplant in several places and place on a baking sheet.
• Bake, turning occasionally, 50-60 minutes or until eggplant is soft to the touch.
• Place in a plastic food bag for 10 minutes. Remove from bag. Peel off skin. Cut eggplant into pieces.
• Place in a bowl of food processor fitted with a steel blade. Add lemon juice, tahini, garlic, 1 T. parsley, salt and pepper to taste. Puree until smooth.
• Spoon into a serving bowl; sprinkle with remaining parsley and paprika.
• Serve with wedges of pita bread or crackers.