Roasted Eggplant Aubergine Dip Recipes

ROASTED EGGPLANT (AUBERGINE) DIP

Steps:

• Preheat oven to 375°F.
• Lightly pierce eggplant with a fork and brush with 1 t olive oil.
• Place on a foil lined cooke sheet and roast, turning occasionally until the flesh is tender (45-60).
• Let cool slightly.
• Remever the skin from the eggplant and place in a food processor with yogurt, garlic, parsley, tahini, lemon juice, red pepper flakes and remaining olive oil.
• Process until smooth.
• Adjust seasoning and serve on top of bruschetta, with pita chips or vegetables.

ROASTED EGGPLANT (AUBERGINE) SPREAD

Steps:

• Preheat the oven to 400 degrees F.
• Cut the eggplant, bell pepper, and onion into 1-inch cubes.
• Toss them in a large bowl with the garlic, olive oil, salt, and pepper.
• Spread them on a baking sheet; roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
• Cool slightly.
• Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend.
• It should still have a lot of texture left, and not completely pureed.
• Taste for salt and pepper.

BABA GHANOUSH (ROASTED EGGPLANT (AUBERGINE) DIP)

Steps:

• Preheat oven to 375°.
• Dice eggplant into about 1 inch cubes. Drizzle 1 tablespoon olive oil on a rimmed baking sheet. Toss diced eggplant with olive oil and bake for 20 minutes or until tender.
• Add roasted eggplant and remaining ingredients to a food processor. Process until smooth.
• Serve with pita wedges.