EGGPLANT CAVIAR
An old Russian favorite, this dish goes perfectly atop pita bread or served as a dip.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 1/2 cups
Number Of Ingredients 8
Steps:
- Roast eggplants: Using a wooden skewer, pierce eggplants all over. Turn two gas burners or a gas grill to high flame; place one eggplant on each. Cook, turning with tongs as each side blackens and softens, until skins are completely black and flesh is falling-apart tender, about 10 minutes. Remove from flame; transfer to a nonreactive baking dish. Place one end of dish on a slant so that the juices can run from the eggplants. When cool enough to handle, peel away all blackened skin.
- Place eggplant flesh in the bowl of a food processor; pulse until pureed. Transfer to a large bowl; stir in the onion, tomatoes, parsley, olive oil, lemon juice, salt, and pepper. Serve warm or at room temperature with pita or rye bread.
ISRAELI EGGPLANT PITAS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450˚. Toss the eggplants in a large bowl with 3 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Lay the eggplant slices in a single layer on a baking sheet. Roast until dark brown, flipping halfway through, 25 to 30 minutes.
- Meanwhile, bring a small saucepan of water to a boil. Gently add the eggs and cook, adjusting the heat to maintain a gentle boil, 9 minutes. Remove with a slotted spoon to a bowl of ice water. Let stand until cool, about 5 minutes. Peel and slice the eggs.
- Whisk the tahini, 1/3 cup warm water, 2 tablespoons lemon juice and 1/4 teaspoon salt in a medium bowl until smooth. Add 1 more tablespoon of water, if needed, to loosen.
- Halve the tomatoes lengthwise, remove the seeds, chop and put in a medium bowl. Chop the cucumbers and parsley and add to the tomatoes along with the remaining 1 tablespoon each olive oil and lemon juice, 1/4 teaspoon salt and a few grinds of pepper; toss well.
- Warm the pitas directly on the oven rack, about 1 minute. Spread the pitas with the hummus, then drizzle with some of the tahini sauce. Top with the eggplant and eggs; season with salt and pepper. Top with the tomato-cucumber salad, the remaining tahini sauce and the banana peppers.
Nutrition Facts : Calories 642, Fat 38 grams, SaturatedFat 7 grams, Cholesterol 187 milligrams, Sodium 1345 milligrams, Carbohydrate 55 grams, Fiber 7 grams, Protein 20 grams, Sugar 7 grams
EGGPLANT CAVIAR
Provided by Michael Symon : Food Network
Categories appetizer
Time 1h20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Brush eggplant with olive oil and roast eggplants at 350 degrees for 30 minutes or until soft.
- Saute the garlic and shallots in 2 ounces olive oil over low heat until they are translucent and aromatic.
- After the eggplant has cooled, remove the pulp from the skins, and place in a food processor and process until smooth.
- Place mixture in a bowl and add remaining ingredients along with garlic and shallots. Season, to taste, with salt and pepper, and serve with pita wedges
ROASTED BABY POTATOES WITH EGGPLANT CAVIAR AND CREME FRAICHE
Steps:
- Preheat the oven to 400 degrees F. Set a cooling rack into a baking sheet.
- Halve the eggplant lengthwise and score the flesh by making three long cuts down the middle and sides, making sure not to pierce the skin. Salt the eggplant and then place it
- cut-side down on the prepared cooling rack for 30 minutes to release moisture.
- Turn the eggplant over and remove the cooling rack. Using paper towels, dry the eggplant and the baking sheet of any moisture. Cut the eggplant into 1-inch cubes and place back on the baking sheet. Scatter the garlic cloves among the eggplant. Drizzle with 3 tablespoons of olive oil. Sprinkle with the smoked paprika and some salt and pepper. Toss to coat. Roast until the eggplant is completely soft and browned, about 30 minutes. Let cool.
- Increase the oven temperature to 425 degrees F.
- Lightly oil a baking sheet. Toss the potatoes in a medium bowl with 1 tablespoon olive oil, 1/2 teaspoon salt and some pepper. Place the potatoes cut-side down on the oiled baking sheet and roast until tender, 13 to 15 minutes. Let cool.
- Scrape the cooled eggplant into the bowl of a food processor and squeeze the roasted garlic out of its peels into the food processor. Add the lemon zest, lemon juice, parsley, mint and the remaining 2 tablespoons olive oil and puree until smooth. Add the shallot and tomato and pulse to combine. Season with salt and pepper, if necessary.
- To serve, scoop out a cavity in each potato half with a paring knife or small spoon. Fill with the "eggplant caviar" and top with a dollop of creme fraiche and a sprinkle of black sesame seeds.
ROASTED RED PEPPER AND EGGPLANT DIP WITH PITA WEDGES
Categories Condiment/Spread Food Processor Pepper Appetizer Roast Cocktail Party Vegetarian Quick & Easy Eggplant Birthday Chill Simmer Gourmet Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 7
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.
GRILLED SESAME-EGGPLANT DIP WITH PITA WEDGES
We have always enjoyed an eggplant dip and this was slightly different but oh so good, that we made a meal of it! The cooling period is a lot different than any I have seen - that is after the eggplant has been cooked. Bon Appetit Magazine, June 2008 edition
Provided by Manami
Categories Onions
Time 2h
Yield 2 cups, 2 serving(s)
Number Of Ingredients 10
Steps:
- Place eggplants on preheated grill or directly over gas burner on stive.
- Grill until skin is blackened and cracked and eggplant is tender and collapsing, turning occasionally, about 25 minutes.
- Transfer to baking sheet and cool briefly.
- Cut eggplants in half.
- Scoop flesh into large sieve set over a bowl; discard skins.
- Drain at least 30 minutes and up to 1 hour.
- Place eggplants in large bowl; smash finely.
- Heat sesame oil in large skillet medium-high heat.
- Add 1 1/4 cups green onions, garlic and ginger.
- Saute until onions soften, about 2 minutes.
- Add eggplant, mix in soy sauce, vinegar and chili-garlic sauce.
- Cook until heated through, stirring occasionally, about 2 minutes.
- Mix in 1/2 cup chopped cilantro.
- Season with salt and pepper.
- Cover and chill (up to 1 day ahead.).
- Bring to room temperature before using.
- Toast pits breads on preheated grill or directly over gas burner on stove until beginning to char.
- Cut into wedges.
- Transfer to bowl.
- Place eggplant dip in another bowl.
- Sprinkle with remaining green onions and cilantro.
- Serve with pita wedges.
Nutrition Facts : Calories 997.4, Fat 14.9, SaturatedFat 2.2, Sodium 2071.6, Carbohydrate 190.8, Fiber 36.4, Sugar 25.1, Protein 33.6
EGGPLANT CAVIAR
Adapted from my local newspaper as a replacement for the too expensive Beluga caviar. I don't personally like caviar, but my husband does. I am posting this as a "private" recipe. If you are seeing it, then he must have liked it. If you can't find Greek yogurt, you can strain regular yogurt through cheesecloth until it is thickened and almost cheese-like.
Provided by threeovens
Categories Spreads
Time 1h30m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F. Puncture the eggplant all around with a sharp knife. Place on a baking sheet or shallow baking dish and bake about 1 1/2 hours until it is very soft.
- Meanwhile soak anchovy fillets in cold water for about 10 minutes. Pat dry and smash with a fork. Place anchovy in a large bowl; add garlic, shallot, capers and pepper. Add a tablespoon olive oil and mix. Set aside.
- Once eggplant is done, allow to rest until is cool enough to handle. Cut open and scoop out the pulp into a large strainer. Scrape the inside of the skin with a spoon to remove all the pulp. Press pulp into strainer to remove as much moisture as you can. Let drain about 10 minutes, then transfer to a cutting board; chop fine.
- Place chopped eggplant in the bowl with the other ingredients and mix well. Add remaining 3 tablespoons of olive oil and mix until smooth. Add lemon juice to taste and salt to taste. Spoon into a serving bowl and sprinkle with chopped parsley.
- Place egg in a small serving bowl; red onion in another small bowl; capers in another bowl; and Greek yogurt in still another small bowl. Serve with toast or pita wedges.
Nutrition Facts : Calories 114.7, Fat 9.5, SaturatedFat 1.4, Cholesterol 2.8, Sodium 189.4, Carbohydrate 6.6, Fiber 3.3, Sugar 2.2, Protein 2.2
SZECHWAN-STYLE EGGPLANT WITH PITA WEDGES
Steps:
- In a wok or large skillet heat the vegetable oil over high heat until it is hot but not smoking and in it stir-fry the eggplant over moderately high heat for 3 to 5 minutes, or until it is tender and browned. Transfer the eggplant with a slotted spoon to paper towels to drain.
- In a small bowl dissolve the cornstarch in the broth. To the wok add the garlic, the gingerroot, the chili paste, the hoisin sauce, the vinegar, and the Sherry and stir-fry the mixture for 30 seconds. Add the scallions and stir-fry the mixture for 30 seconds. Add the soy sauce, the brown sugar, the cornstarch mixture, stirred, the bell pepper, and the eggplant and stir-fry the mixture for 1 minute, or until the eggplant has absorbed most of the liquid. Remove the wok from the heat, add the sesame oil and salt and pepper to taste, and toss the mixture well. The eggplant mixture may be made 1 day in advance and kept covered and chilled. Transfer the eggplant mixture to a bowl and serve it with the pita wedges.
EGGPLANT CAVIAR
Categories Vegetable Cocktail Party Appetizer
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Cut eggplant in half. Brush with olive oil and roast in oven until tops are charred. Cool. Scoop out meat.
- Alternately, peel and cut eggplant into 1 inch cubes. Place in steamer basket and steam over boiling water for 30 minutes util cooked. Discard water and leave to drain at least 15 minutes.
- In a medium skillet, sauté onion in oil over medium high heat until soft, but not browned.
- Add green pepper and garlic and sauté 5 more minutes, stirring occasionally.
- Stir in eggplant meat, tomatoes, salt, sugar, black pepper and cayenne.
- Simmer covered for 30 minutes, stirring occasionally. Remove cover and simmer until moisture has evaporated.
- Remove from heat and stir in lemon juice.
- Cool, then refrigerate until chilled.
- Serve in a bowl with an accompaniment. Garnish with cherry tomatoes and chopped parsley.
EGGPLANT CAVIAR WITH PITA WEDGES
Categories Condiment/Spread Vegetable Appetizer Roast Cocktail Party Healthy
Yield 10 people
Number Of Ingredients 13
Steps:
- 1-Preheat oven to 500 degrees. 2-arrange eggplant in a single layer on baking sheet coated with cooking spray; lightly coat both sides of eggplant with cooking spray. Bake for 15 minutes, turning after 8 minutes. 3- Heat oil in a skillet over medium-high heat. Add walnuts, oregano & garlic; saute 2 minutes. Drop walnut mixture through food chute of a food processor with processor on, and process until minced. Drop parsley sprigs through food chute with processor on and process until minced. Add eggplant, lemon rind, lemon juice, salt, and red pepper, and process until smooth. Spoon eggplant mixture into a bowl, and sprinkle with chopped parsley, if desired.
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