Eggplant Salad Dip Recipes

EGGPLANT SALAD

Eggplant Salad image

This is a great side dish or as a dip for crackers - all of my family and friends love it, and yours will too!

Provided by Sandi

Categories Salad Vegetable Salad Recipes

Time 3h

Yield 8

Number Of Ingredients 8

Ingredients

6 medium eggplants
2 cloves garlic, minced
3 tablespoons olive oil
¼ cup balsamic vinegar
2 tablespoons sugar
dried oregano
basil
salt and pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Pierce eggplants several times with a fork, and place on a baking sheet.
Bake in the preheated oven for 1 1/2 hours, or until completely softened. Cool completely. Remove skin and chop fine. Transfer to a large mixing bowl, and set aside.
In a skillet, cook garlic in 1 tablespoon of oil over medium heat until lightly browned. Transfer to a small bowl. Stir in the remaining 2 tablespoons oil, the vinegar, sugar, oregano, and basil until well blended and sugar is dissolved. Pour over the eggplant, and toss to coat. Season to taste with salt and pepper, and toss again. Cover and refrigerate for at least one hour before serving.

Nutrition Facts : Calories 164.8 calories, Carbohydrate 28.3 g, Fat 5.8 g, Fiber 9.8 g, Protein 4.1 g, SaturatedFat 0.8 g, Sodium 159.2 mg, Sugar 17.5 g

EGGPLANT SALAD DIP

Eggplant Salad Dip image

Makes for a delicious app at a party or an easy weekday lunch, also delicious as a side dish with grilled meats, chicken, or falafels. We love it so much we eat it by the spoonful! Always a hit, everyone asks for the recipe. Keeps well in the fridge, just leave out a few minutes before eating. Double the recipe if you want leftovers! Serve with crostini, pita chips, crackers, even soft French bread or pita.

Provided by evel

Categories Fruits and Vegetables Vegetables Eggplant

Time 1h50m

Yield 4

Number Of Ingredients 11

Ingredients

1 large eggplant
salt and ground black pepper to taste
4 tablespoons olive oil, divided
⅓ cup chopped fresh parsley
⅓ cup chopped fresh cilantro
⅓ cup chopped fresh mint
½ small red onion, minced
2 cloves garlic, minced
1 medium lemon, zested and juiced, divided
1 tablespoon honey, or more to taste
1 tablespoon red wine vinegar

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Slice eggplant in half lengthwise and score the flesh. Rub the flesh with salt and pepper and brush with 1 tablespoon olive oil. Place flesh down on the prepared baking sheet.
Bake in the preheated oven until it remains depressed when you poke the skin, 35 to 40 minutes. Remove from the oven and let rest for 15 minutes.
Use a fork to scrape the flesh away from the skins and into a large bowl. Add parsley, cilantro, mint, onion, garlic, and lemon zest.
Whisk remaining 3 tablespoons oil, lemon juice, honey, and vinegar together until just combined. Add to eggplant mixture and mix well. Season with salt and pepper and let rest 30 minutes before serving.

Nutrition Facts : Calories 191.3 calories, Carbohydrate 18.9 g, Fat 14 g, Fiber 7.4 g, Protein 2.5 g, SaturatedFat 1.9 g, Sodium 9.8 mg, Sugar 8.7 g

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Place eggplants in a pan over medium flame and turn the flame off once they start smelling burned. Cool them under running water. Once cooled, peel the upper skin of the eggplant and cut the eggplant into round slices.
Put the eggplant pieces, parsley, onion juice and garlic cloves into a blender and blend well. Pour oil and vinegar into the mixture and blend again.
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