STRANGE FLAVOR EGGPLANT SPREAD
An eggplant spread used by China Moon Cafe. Delicious!! A smooth roasted eggplant spread flavored with garlic, ginger, sesame oil and green onion. Spread on crusty bread.
Provided by LAURA NASON
Categories Appetizers and Snacks Spicy
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (220 degrees C). Prick the eggplant several times with a fork, and remove the leaves. Place on a baking sheet. Bake for 30 minutes in the oven, turning over once, until tender. Remove from the oven, and slit open to cool.
- While the eggplant are still warm, remove the stem end and peel. Cut into chunks, and place them in the container of a blender or food processor. Process until smooth.
- In a small dish, combine the garlic, ginger, green onions, and red pepper flakes. In a separate dish, stir together the soy sauce, brown sugar, rice vinegar, and hot water.
- Heat a wok over high heat until hot enough to evaporate a drop of water. Pour in the peanut oil, and swirl to coat the wok. When the oil is hot, dump in the garlic mixture, and stir-fry for about 15 seconds. Pour in the soy sauce mixture, and bring to a simmer. Stir in the eggplant puree, cooking just until heated through. Remove to a serving dish, and stir in the sesame oil. Allow to cool, and serve at room temperature as a spread for the bread.
Nutrition Facts : Calories 316.3 calories, Carbohydrate 55.7 g, Fat 6.5 g, Fiber 4.8 g, Protein 10.5 g, SaturatedFat 1.2 g, Sodium 948.1 mg, Sugar 10.7 g
ROASTED EGGPLANT SPREAD
Black pepper and garlic perk up this out-of-the-ordinary spread that hits the spot on a crisp cracker or toasted bread slice. -Barbara McCalley, Allison Park, Pennsylvania.
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 2 cups.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Mix first 4 ingredients. Place vegetables in a large bowl; toss with oil mixture. Transfer to a 15x10x1-in. pan coated with cooking spray. Roast vegetables until softened and lightly browned, 45-50 minutes, stirring once., Transfer to a food processor; cool slightly. Add tomato paste; pulse just until blended (mixture should be chunky)., Transfer to a bowl; cool completely. Serve with baguette slices or crackers.
Nutrition Facts : Calories 84 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 153mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
EGGPLANT SPREAD
This garlicky spread is made with grilled eggplant; serve it with pita bread.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Yield Makes 4 cups
Number Of Ingredients 8
Steps:
- Heat grill to high. Pierce eggplants several times with a sharp knife. Place on grill. Cover; cook, turning occasionally, until blackened all over and flesh is very soft, 20 to 30 minutes. When cool enough to handle, halve lengthwise. Scrape flesh into a colander (discard skins); let drain.
- Process tahini, lemon juice, garlic, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a food processor until smooth. Add eggplant; process until smooth.
- Transfer mixture to a serving dish. If desired, drizzle with oil, and garnish with parsley or olives.
EGGPLANT SPREAD
Provided by Nancy Harmon Jenkins
Categories easy, condiments, appetizer
Time 1h35m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees.
- Prick each eggplant in several places with a fork. Put unpeeled eggplants and unpeeled garlic cloves in one or two baking tins. Pour 1/4 cup olive oil over the garlic and place the baking pans in the oven for approximatley 1 1/4 hours, or until eggplants become wrinkled and collapse totally when pressed. Baste garlic cloves with pan oil during cooking. When cooked, garlic should be soft but golden brown. When eggplant and garlic are done, let stand until cool enough to handle. Reserve basting oil.
- Cut cooked eggplants in half and scoop out soft flesh, including seeds, into a mixing bowl. Squeeze garlic pulp from skins and add to bowl. Add lemon juice and salt and pepper. Mash and mix together with a fork, adding remaining olive oil and reserved basting oil as you mix. Adjust seasonings.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 20 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 333 milligrams, Sugar 3 grams
EASY EGGPLANT SPREAD
This silky dip gets its flavor from garlic and thyme, stuffed into slits in the eggplant before it's grilled. For a rustic look and feel, serve it on crispy grilled crostini.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Arrange eggplant cut side up on a baking sheet. Make slits in eggplant and insert garlic and thyme. Drizzle with 2 tablespoons oil. Season with 1/2 teaspoon salt. Bake until tender, about 1 hour. Remove from oven; let stand until cool, about 20 minutes.
- Scoop flesh into a food processor. Add herbs, 2 tablespoons oil, and lemon juice. Puree until smooth. Pulse with 1 teaspoon salt and pepper to combine. Serve with crackers or crostini.
Nutrition Facts : Calories 95 g, Fat 6 g, Protein 2 g, Sodium 172 g
ROMANIAN ROASTED EGGPLANT SPREAD
Healthy and refreshing roasted eggplant spread or dip. Garnish with tomatoes and olives and eat it with a slice of bread.
Provided by SAFAD
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Poke eggplant with a fork and place on a baking sheet.
- Roast in the preheated oven until skin is charred and eggplant is soft, about 45 minutes. Cool until easily handled, 5 to 10 minutes.
- Peel eggplant and drain in a colander for 30 minutes. Chop eggplant very finely.
- Place eggplant in a bowl and blend using an electric mixer. Gradually add oil and keep mixing until incorporated, about 2 minutes. Add yogurt and salt; mix well. Stir in chopped onion.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 11.9 g, Cholesterol 0.3 mg, Fat 19.1 g, Fiber 6.4 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 395.3 mg, Sugar 5.1 g
SMOKY EGGPLANT SPREAD
Essentially a delightful eggplant schmear to eat with warm pita triangles, this spread gets its pleasant smoky flavor from a deliberate charring of the eggplant skin. Whether over hot coals or under the broiler, the eggplant must be mercilessly blackened (the inner sweet flesh gets steamed to softness in the process). Tahini, olive oil, cumin, lemon and hot pepper take care of the rest.
Provided by David Tanis
Categories dips and spreads
Time 40m
Yield about 2 cups
Number Of Ingredients 12
Steps:
- Prepare a charcoal fire or heat the broiler. Pierce eggplants here and there with the point of a paring knife. Place eggplants 2 inches from heat source. Allow skins to blister and char, turning with tongs until entire surface is blackened and eggplants are completely soft, about 10 to 12 minutes. Set aside until cool enough to handle.
- Slice eggplants in half lengthwise and lay skin side down on a cutting board. Carefully scrape away flesh with a knife and put it in a colander. Discard burned skins. Do not rinse eggplant flesh - a few bits of remaining char is fine. Salt flesh lightly and leave for 5 to 10 minutes, then squeeze into a ball to remove liquid.
- Blitz eggplant, 1/2 teaspoon salt, tahini, lemon juice, garlic and cayenne in a food processor or blender to obtain a creamy purée. (For a more rustic spread, beat with a whisk instead.) Taste and adjust salt and lemon juice if necessary. Transfer mixture to a shallow serving bowl.
- Just before serving, stir together cumin and olive oil, and spoon over the mixture's surface. Sprinkle with paprika, parsley and mint. Serve with warm pita cut into triangles if desired.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 423 milligrams, Sugar 5 grams
EGGPLANT SPREAD
Categories Condiment/Spread Appetizer Broil Vegetarian Low/No Sugar Backyard BBQ Basil Eggplant Grill Chill Grill/Barbecue Thyme Parsley Capers Gourmet Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 10
Steps:
- Pierce the eggplants in several places with a fork and grill them on a rack set about 4 inches over glowing coals for 30 to 35 minutes, or until they are very soft. (Alternatively, the eggplants may be broiled on the rack of a broiler pan under a preheated broiler about 6 inches from the heat, turning them, for 30 to 35 minutes, or until they are soft.) Let the eggplants cool until they can be handled, halve them, and discard as many seeds as possible. Scrape the flesh away from the skin and squeeze the eggplant gently between paper towels to remove as much excess liquid as possible. In a bowl mash the eggplant coarse, stir in the onion, the garlic, the minced herbs, the oil, the vinegar, the capers, and salt and pepper to taste, and let the spread stand, covered and chilled, for 3 hours to allow the flavors to develop. The eggplant spread may be made 1 day in advance and kept covered and chilled. Garnish the eggplant spread with the parsley sprigs and serve it with the pita wedges.
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EGGPLANT SPREAD RECIPE - LET THE BAKING BEGIN!
From letthebakingbegin.com
5/5 (1)Total Time 25 minsCategory Side DishCalories 88 per serving
- Place the eggplant into a roasting pan lined with foil and bake it at 350F for an hour, turning it over so that each side is baked throughout (at the end of the oven, it should be pretty soft when pressed).
- Put the eggplant in a bowl and cover with plastic and then foil. This will help with peeling the eggplant.
- Place it in a colander, put a plate on top, then some kind of weight on top of the plate, letting the liquid drain (the liquid contains the bitterness) for about an hour.
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EGGPLANT SPREAD RECIPE (BAKLAZHANNAIA IKRA)
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5/5 (25)Category MediumCuisine $8-$12 (Varies by Season)Total Time 1 hr 40 mins
- Place a large non-stick pan over medium/ high heat and add 3-4 Tbsp oil. Add eggplant and saute, stirring occasionally until softened and moist (15-20 min), adding more oil if needed to keep it from sticking to the bottom.
- At the same time, in a separate large skillet, add 2 Tbsp oil, diced bell pepper, grated carrots and finely diced onion. Saute until golden and softened (10-15 minutes). Combine with eggplant mixture
- cover and simmer 1 hour, stirring occasionally. It is done when there is no liquid pooling and the mixture is a spreadable and still somewhat chunky consistency. Serve eggplant spread with crusty bread.
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