Eggplant Aubergine Bell Pepper Dip Recipes

MEDITERRANEAN EGGPLANT DIP

Steps:

• Sprinkle eggplant slices generously with Kosher salt. Let stand for 30 minutes and then blot with paper towel to remove moisture on surface.
• Heat a large nonstick skillet over medium-high heat and pour in about 2-3 tablespoons of oil. Working in batches as necessary, cook eggplant slices in a single layer until almost black on each side, about 3-5 minutes per side. Add more oil as needed. Remove cooked eggplant to a plate.
• Once eggplant is all cooked, lower heat to medium and add 2 tablespoons olive oil. Add red pepper, onion, coriander, and paprika to skillet. Cook, stirring occasionally, until vegetables are soft, about 8-10 minutes. Add eggplant and vinegar to skillet, breaking eggplant and mashing it coarsely with a wooden spoon until well combined. Cook until vinegar has evaporated, about 8-10 minutes.
• Remove from heat and stir in parsley and lemon juice. Serve warm or at room temperature over hummus with pita*. Can be made ahead of time, refrigerated, and reheated as needed.

SPICY AUBERGINE (EGGPLANT) AND RED PEPPER TAPENADE - DIP

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.

EGGPLANT (AUBERGINE) DIP

Steps:

• Place eggplant on oven tray. Bake, uncovered, in moderate oven 180°C about 40 minutes or until soft.
• Remove eggplant and place eggplant in paper bag for 10 minutes.
• Remove and discard eggplant skin, chop flesh.
• Blend or process eggplant with remaining ingredients until smooth. You may need to add more yoghurt depending how smooth or thick you prefer your dip. Cover, refrigerate until cold.

EGGPLANT DIP - AUBERGINE EN CANTON

Steps:

• Preheat oven to 400°F.
• Poke the eggplants with a fork and bake for 45 minutes to an hour until browned and a bit shriveled.
• While the eggplants cook, prepare your sauce.
• Puree the garlic cloves with lemon juice and salt.
• In a small bowl blend together all the ingredients for the sauce, the pureed garlic, the anchovy paste, the capers, olive oil, tomato paste and parsley.
• When the eggplants are cooked(if you press on one in the oven with a wooden spoon, it will easily cave in to the pressure of the spoon), remove from oven, let cool for a moment.
• Slit down the middle and scoop pulp into a serving dish.
• Discard the skins.
• Cut the pulp coarsely and blend in the sauce.
• Serve warm or cold.
• *An alternative serving style would be to have a small eggplant per person. Each person would receive their own eggplant, opens it on their plates and serves themselves the amount of sauce they want.**.

ROASTED RED PEPPER AND EGGPLANT DIP WITH PITA WEDGES

Steps:

• Preheat oven to 400°F.
• Coat eggplant and bell peppers lightly with additional oil and arrange in a jelly-roll pan. Roast vegetables, turning once or twice, 30 to 40 minutes, or until eggplant is very soft and bell peppers are charred. Transfer peppers to a metal bowl and let steam, covered tightly with plastic wrap, until cool enough to handle.
• Peel and seed bell peppers and pat dry between paper towels. Peel eggplant and put flesh in a food processor. Add bell peppers, remaining 4 tablespoons oil, garlic, lemon juice, jalapeño, and salt and pepper to taste and combine well.
• Transfer mixture to a heavy saucepan and simmer, stirring frequently, 15 to 20 minutes, or until thickened and reduced to about 2 cups.
• Cool dip and chill, covered, at least 1 day and up to 1 week.
• Serve dip with pita wedges.

SPICY SPANISH EGGPLANT (AUBERGINE) DIP

Steps:

• Preheat oven to 450°.
• Pierce eggplants several times with a fork; place on a baking sheet. Bake for 45 minutes turning often, until blackened.Cool slightly; peel. Drain eggplant pulp in a colander for 5 minutesthen chop.
• Combine tomato paste and next 5 ingredients (through ground red pepper) in a small bowl, stirring until smooth.
• Heat oil in a large nonstick skillet over medium-low heat. Add onion and garlic cook 6 minutes , stirring occasionally. Stir in eggplant, tomato paste mixture, and anchovies; cook 10 minutes.
• Remove from heat; stir in parsley and spoon it into a bowl. Cover and chill for at least 1 hour.
• Makes 12 1/2 servings.

DEEP FRIED EGGPLANT (AUBERGINE)

Steps:

• In 3 small bowls: put flour in the 1st, egg and 1/2 teaspoons salt (whisked together) in the 2nd, bread crumbs and remaining seasonings in the 3rd.
• Cut eggplant in 1/4 inch thick slices and then quarter slices.
• Dredge each piece of eggplant in the flour, coating thoroughly, then shaking off excess.
• Dip in egg mixture, then press into bread crumbs.
• Transfer to a rack or paper towel to allow them to dry slightly.
• In a deep heavy skillet, heat 1/2-3/4 inch of oil to 375 degrees F.
• Fry the eggplant in batches for 1 minute on each side or until golden.
• Drain on paper towels; sprinkle lightly with salt before serving if desired.
• Serve with dipping sauce.