EASY EGGPLANT DIP
Typically known as Baba Ganoush, this eggplant dip differs from the traditional version in that it's missing tahini (or ground sesame seeds). Despite its ho-hum looks, this eggplant dip will truly surprise and impress you with its delicious flavor and soft texture interspersed with some meaty eggplant bits. Serve it with your favorite veggies or pita, and turn any leftovers into a sandwich spread.
Provided by Adam Hickman
Time 45m
Yield Serves 8 (serving size: about 1/3 cup)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 134, Carbohydrate 9 g, Fat 11 g, Fiber 3 g, Protein 1 g, SaturatedFat 2 g, Sodium 244 mg, Sugar 5 g, UnsaturatedFat 9 g
HERB DIP
Steps:
- Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.
EGGPLANT DIP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 0
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
Nutrition Facts : Calories 247 calorie, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 152 milligrams, Carbohydrate 16 grams, Fiber 9 grams, Protein 3 grams, Sugar 7 grams
GARLIC AND HERB EGGPLANT
Press the diced eggplant to get rid of excess water before you cook it to a golden brown and season it with garlic, parsley and mint.
Provided by Food Network Kitchen
Time 1h30m
Yield 6
Number Of Ingredients 7
Steps:
- Toss the eggplant in a large colander with a generous sprinkle of salt. Set the colander over a bowl to drain and top with a second bowl filled with water or a few heavy cans to press the liquid out of the eggplant. Set aside for at least 1 hour or up to 3 hours.
- Spread the eggplant out onto a baking sheet or large cutting board and pat dry with paper towels.
- Heat the oil in a large skillet set over medium heat. Add half of the eggplant and half of the pepper flakes and cook, stirring occasionally until tender and lightly browned, about 7 minutes. Add half of the garlic and continue to cook until the garlic is soft, about 1 minute. Remove from the skillet to a bowl. Repeat with the remaining oil, eggplant, crushed red pepper and garlic. Off the heat, add the reserved eggplant back to the skillet, stir in the parsley and mint and season with salt and pepper.
MEDITERRANEAN EGGPLANT DIP
I love Mediterranean food, and the flavors in this dip are so vibrant. We make our own mini sandwiches once this platter is complete. -Stacy Mullens, Gresham, Oregon
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 4 cups.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 77 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 132mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
SMOKY EGGPLANT DIP WITH PITA CHIPS
The most persuasive way to convert an eggplant hater is to fry it (the eggplant, not the hater). A less messy approach, however, is to make dip. Velvety, smoky dip with a tangy bite has seduced many an eggplant-hating guest.
Provided by Melissa Clark
Categories dips and spreads
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat the grill. Meanwhile, in a blender combine 3/4 cup olive oil, the oregano, thyme and 1/2 teaspoon salt. Blend until you have a rough purée, 2 to 5 minutes depending on how strong your blender is. Taste and add a pinch of salt if needed. Purée should be well seasoned.
- Split pita breads in half along their seams to make 6 flat rounds. Brush both sides of each pita round with herb purée.
- When grill is hot, cook the eggplant, whole, until skins are shriveled and flesh has collapsed, about 8 to 12 minutes per side. Transfer to a bowl to cool.
- Grill pitas until crisp, about 30 seconds to 1 minute per side. Let rest for a minute or two until cool enough to handle but still very warm, then slice each round into 6 wedges.
- Peel eggplant and put flesh in a food processor with remaining 1 tablespoon oil, the garlic, yogurt, lemon juice, pepper and remaining 1/2 teaspoon salt. Purée, then taste and add more lemon or salt (or both) if needed. Serve the dip spread on a plate, drizzled with more olive oil and garnished with mint, dates and pomegranate seeds if desired.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 19 grams, Carbohydrate 18 grams, Fat 23 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 321 milligrams, Sugar 4 grams
HERBED EGGPLANT WITH TOMATOES, ONION AND GARLIC
Categories Condiment/Spread Mixer Onion Tomato Broil Cocktail Party Vegetarian Vinegar Eggplant Chill Bon Appétit
Yield Serves 6
Number Of Ingredients 11
Steps:
- Preheat broiler. Pierce eggplants all over with fork. Place on baking sheet. Broil until skin is crisp and flesh is soft, turning frequently, about 25 minutes. Place eggplants on rack set over rimmed baking sheet. Cool completely (liquid will drain from eggplants as they cool).
- Using small knife, peel skin from eggplants. Coarsely chop eggplants; place in large bowl. Add tomatoes, onion and garlic. Using electric mixer, beat 1 minute. Add yogurt; beat 1 minute. Reduce speed to low. Add vinegar and lemon juice; beat to blend. Gradually beat in oil. Mix in parsley and oregano. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours or overnight. (Can be made 2 days ahead.) Serve with pita bread.
HERBED EGGPLANT DIP
Categories Condiment/Spread Onion Tomato Appetizer Vegetarian Quick & Easy Low/No Sugar Lemon Basil Eggplant Fall Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 2 1/3 cups
Number Of Ingredients 9
Steps:
- In a large heavy skillet cook onion in oil over moderate heat, stirring, until softened. Add eggplant and salt and cook, stirring, until eggplant begins to brown, about 10 minutes. Cover skillet and cook eggplant, stirring occasionally, 5 minutes, or until tender. Remove skillet from heat and cool eggplant. Stir in remaining ingredients and salt and pepper to taste. Serve eggplant dip with toasts or crudités.
More about "herbed eggplant dip recipes"
ROASTED EGGPLANT DIP - CULINARY HILL
From culinaryhill.com
Ratings 36Total Time 55 minsCategory AppetizerCalories 109 per serving
- Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
- In a large bowl, combine eggplant, red bell pepper, onion, garlic, and thyme. Drizzle with olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to combine.
- Spread on prepared baking sheet and roast until the vegetables are soft and lightly browned, about 45 minutes, stirring halfway through roasting time. Cool 5 minutes.
- Transfer to a food processor and add tomato paste. Pulse until blended, 3 or 4 times. Transfer to a bowl and stir in lemon juice, red wine vinegar, sugar, and red pepper flakes. Season to taste with salt and pepper. Serve warm or at room temperature.
OUR FAVORITE BABA GANOUSH (ROASTED EGGPLANT DIP)
From inspiredtaste.net
Reviews 74Calories 116 per servingCategory Appetizer
BABA GANOUSH (EGGPLANT DIP) RECIPE - SIMPLY RECIPES
From simplyrecipes.com
Ratings 20Calories 124 per servingCategory Appetizer, Dip, Eggplant
10 BEST EGGPLANT DIP RECIPES | YUMMLY
From yummly.com
LOW CARB EGGPLANT DIP – VEGAN RECIPE — DIET DOCTOR
From dietdoctor.com
CHARRED EGGPLANT DIP WITH TAHINI RECIPE | MYRECIPES
From myrecipes.com
MEDITERRANEAN EGGPLANT DIP - SHARED APPETITE
From sharedappetite.com
GARLIC & HERB GRILLED EGGPLANT (PALEO - EVERY LAST BITE
From everylastbite.com
ROASTED EGGPLANT DIP RECIPE FROM RACHAEL RAY | RECIPE - RACHAEL …
From rachaelrayshow.com
7 RECIPES FOR NOWRUZ TO MAKE A FRAGRANT FEAST ON PERSIAN NEW YEAR
From washingtonpost.com
HERBED EGGPLANT DIP - BIGOVEN.COM
From bigoven.com
HERBED EGGPLANT DIP (BABA GANOUSH) - BIOINTELLIGENT WELLNESS
From biointelligentwellness.com
ROASTED EGGPLANT DIP WITH HERBS - APPETIZER RECIPES - GOOD …
From goodhousekeeping.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love