Grandma Tillies Eggplant Dip Recipes

GRANDMA TILLIE'S EGGPLANT DIP

Steps:

• Bake the eggplant in the oven at 350 degrees for one hour or microwave it for 8-11 minutes.
• In a covered, shallow pan or pot, steam-fry the tomato, pepper, and onion until soft.
• Scoop out or peel the eggplant and blend it with the steamed vegetables and seasoning.

EGGPLANT DIP

Steps:

• Preheat oven to 425 degrees.
• Cut slits in the eggplants and insert slices of garlic.
• Bake in oven until skin is charred and blistered.
• Remove from oven and leave to cool.
• Peel eggplant, squeeze out the juice and discard juices, then place in a bowl.
• Mash eggplant and garlic, tomatoes, paprika, cumin, cilantro and salt.
• Heat the oil in a frying pan, add eggplant mixture and fry, stirring frequently, until very thick.
• This takes about 15 minutes.
• Pour off the excess oil.
• Add lemon juice to the paste, to taste.
• Serve warm or cool.

MIRZA GHASEMI - PERSIAN EGGPLANT DIP

Steps:

• Grill the eggplants in the oven or on stove top.
• When ready set them aside and cover with paper towels or with a clean towel. The skin comes off easier this way.
• When cooled peel.
• Chop finely with a knife or mix in a blender.
• Fry the chopped garlic with the oil, add eggplant and the chopped tomatoes.
• Add salt and pepper and fry till excess of water is gone.
• Beat eggs well with a fork and fry separately until half-cooked. Add to eggplants, mix and fry further for 1-2 minutes.
• Serve with Iranian style bread.

M'TABBAL (EGGPLANT DIP)

Steps:

• Grill the eggplant over a flame or under the broiler until the skin blisters.
• Remove the skin off the eggplant, chop the pulp coarsely, and squeeze out the liquid. Place pulp in a bowl.
• Stir in crushed garlic, yogurt and salt alternatively adding tahini and lemon until desired taste is achieved.
• Place eggplant dip in a shallow serving dish and drizzle with olive oil.
• Serve with Arabic bread.

BABA GANOUJ - EGGPLANT DIP WITH SESAME OIL

Steps:

• Broil eggplants with skin on, turning frequently, until skin is lightly charred and eggplants are fairly soft.
• Alternately, slice eggplants in half lengthwise and place on an oiled cookie sheet.
• Broil in oven or bake at 450oF until fairly soft.
• Allow to cool enough to be handled.
• Remove most of skin, and mash eggplant.
• If you don't mind a little grayness in the color, allow a little charred skin in with the pulp; it will add a pleasant smoky flavor.
• Fit food processor with steel blade.
• With machine running, drop in garlic cloves.
• Add tahini, lemon juice, and water; blend until thoroughly combined.
• Add eggplant, and pulse until coarsely pureed.
• Add salt and red and black pepper to taste.
• Refrigerate for 1-2 hours for flavor to develop.
• Adjust seasonings, including tahini if desired.
• Garnish with parsley, pine nuts, and pomegranate seeds as desired.
• Serve with pita bread or veggies.

BABA GHANOUSH (EGGPLANT DIP)

Steps:

• Pierce the eggplants in several places with a toothpick. Wrap the whole eggplant in aluminum foil, and set it over a gas grill to cook on all sides until it collapses and begins to release a great deal of steam.
• Place the eggplant in a basin of cold water; peel while it's still hot and allow it to drain in a colander until cool.
• Squeeze pulp to remove any bitter juices. Mash the eggplant to a puree.
• In a food processor, mix the tahini with the garlic, onion, tomato, and lemon juice until the mixture thickens and reduces in size. Thin with water. With the machine running, add the eggplant and the salt, pepper, and olive oil.
• Spread out in a shallow dish, and garnish with pepper, parsley, and tomatoes.