Eggplant Mushroom Dip Recipes

EASY EGGPLANT DIP

Steps:

• Heat oil in a medium saucepan over medium-low. Stir together eggplants, garlic, lemon juice, honey, salt, paprika, cumin, and pepper in saucepan. Cover and cook, stirring occasionally, until eggplant is very tender, about 25 minutes. Remove from heat; cover and let stand 10 minutes. Uncover and mash any large pieces of eggplant with a potato masher or the back of a spoon. Transfer to a medium bowl, and sprinkle with parsley.

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.

ROASTED EGGPLANT AND MUSHROOMS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place eggplant, zucchini, onion and mushrooms in a 2 quart casserole dish. In a small bowl combine the tomato paste with the water, and stir in garlic, basil, salt and pepper. Pour over the vegetables and mix well.
• Bake in preheated oven for 45 minutes, or until eggplant is tender, stirring occasionally. Add water as necessary if vegetables begin to stick; however, vegetables should be fairly dry, with slightly browned edges.

EGGPLANT - MUSHROOM DIP

Steps:

• 1. Lay eggplant on its side, cutting a thin slice from the eggplant to form a flat base, if necessary. Horizontally slice off the top about one-fourth of eggplant. Carefully scoop out pulp, leaving a 1/4 inch shell; chop enough pulp to measure 3 cups. Reserve remaining pulp for another use. Set eggplant shell aside.
• 2. Heat oil in a heavy saucepan over medium-low heat; add 3 cups chopped eggplant, green peppers, onions, & garlic. Cover & cook 15 minutes, stirring occasionally. Add mushrooms & next 7 ingredients. Bring to a boil; cover, reduce heat, & simmer 15 minutes or until eggplant is tender, stirring occasionally. Cool slightly; cover & chill at least 2 hours.
• 3. Line eggplant shell with lettuce. Spoon dip into lettuce-lined shell; serve with pita chips or bagel chips.

EGGPLANT AND MUSHROOM TAHCHEEN

Steps:

• Pre-heat your grill to medium-high.
• Rinse the rice in several changes of cold water until the water runs clear, then leave to soak in a large bowl of water for 15 minutes. Drain and set aside.
• Bring a large pot of water to the boil and add 2 tablespoons of salt. (Don't worry about the large amount of salt here, the rice has a very short time to absorb the water and the final result won't be too salty.) Add the rice and cook for 4-5 minutes over a medium heat. Taste to test; the rice should be soft on the outside but still hard and firm in the middle. Drain, then rinse with tepid water to stop it cooking any further and set aside.
• Make a saffron liquid by using a pestle and mortar to grind the saffron strands with a pinch of sugar and then add the boiled water. Leave to steep.
• Drizzle the eggplant slices with some sunflower oil and season generously with salt. Grill for 10-15 minutes, turning occasionally, until the eggplants are cooked through.
• Meanwhile, make the rest of your filling. Heat 2 tablespoons of sunflower oil with 1 tablespoon of the butter in a large saucepan and fry the onion for about 10 minutes, until soft. Add the garlic and fry for a further 2 minutes. Add the mushrooms to the pan along with the turmeric, allspice, cinnamon, cayenne pepper, 1 teaspoon of salt and 1/4 teaspoon of pepper.
• Lightly toast the cumin seeds in a small pan for a minute and then crush them with a pestle and mortar or a spice grinder, and add them too. Cook until the mushrooms are soft and then take off the heat.
• Pre-heat the oven to 375°F. In a large bowl, beat the egg yolks with the yogurt, saffron liquid, 1 1/2 teaspoons of salt, and 1 teaspoon of pepper. Fold the rice in until it is evenly coated with the yogurt and saffron.
• Rub 1 tablespoon butter over the base and sides of a 10-cup ovenproof glass dish. Spoon half of the rice into the dish and press it down evenly. Add a layer of eggplants and mushrooms and finish with a final layer of rice.
• Dot with the remaining butter, cover the dish tightly with foil, and bake for 1 1/2-2 hours or until the base of the tahcheen is crisp and golden brown.
• When the tahcheen is ready, remove from the oven and leave to cool slightly while you make your topping. Melt the butter in a small frying pan and fry the barberries, pistachios, and sugar for 2 minutes until the sugar has melted and the dried fruit has plumped up.
• To serve, run a butter knife around the sides of the tahcheen to separate it from the dish. Place a large board over the top and quickly invert the whole thing. Garnish with a sprinkling of the barberry and pistachio topping.