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
WHITE BEAN AND ROASTED EGGPLANT HUMMUS
Provided by Giada De Laurentiis
Categories appetizer
Time 33m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F and place an oven rack in the middle.
- Place the eggplant on a parchment paper-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 to 25 minutes until golden brown. Set aside to cool.
- In the bowl of a food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse until the mixture is coarsely chopped. With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy. Season with salt and pepper, to taste.
- Place the hummus in a dipping bowl and serve with the cucumber slices. Alternatively, spoon the hummus over the cucumber slices and arrange on a serving platter.
ROASTED EGGPLANT 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. Taste for salt and pepper.
ROASTED GARLIC AND WHITE BEAN DIP WITH ROSEMARY
The idea of adding a whole head of garlic to a dip might scare you, but compared to its bracing raw counterpart, roasted garlic is sweet and mellow. This dip is garnished with a sprig of sizzled rosemary that's for more than just looks: Frying the herb infuses the olive oil with its fragrance. Spoon the remainder over your finished bowl for a hit of rosemary you wouldn't get with just the minced leaves, then scoop it up with warm pita, cucumber spears, and carrot sticks.
Provided by Sarah Jampel
Categories snack, dips and spreads, appetizer
Time 1h
Yield 8 to 10 servings (2 1/2 cups)
Number Of Ingredients 9
Steps:
- Roast the garlic: Heat the oven to 400 degrees. Peel off most of the garlic's outermost skin but leave the whole head intact. Trim about 1/4 inch off the top of the garlic to expose the cloves. Place the garlic on a large piece of aluminum foil, then drizzle 1 teaspoon olive oil over the exposed cloves and close the foil into a pouch. Bake for 40 to 50 minutes, until you can pierce the center of the head with a knife. Let cool slightly.
- Squeeze the roasted garlic cloves into the bowl of a food processor. Add the white beans, 4 tablespoons olive oil, lemon juice, rosemary leaves, black pepper, cayenne (if using), hot water and salt. Purée until smooth, then taste for salt, pepper, rosemary and lemon juice. Adjust as necessary. Transfer to a serving dish.
- Heat remaining 1 tablespoon of olive oil in a small heavy skillet over medium-high heat. When hot, add the remaining rosemary sprig - it should sizzle. Cook until brown and crisp, flipping once, about 1 minute per side, then transfer to the top of the dip as a garnish. Pour or spoon the remaining olive oil, now infused with rosemary, over the top of the dip. Sprinkle with cayenne for a little additional heat.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 2 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 382 milligrams, Sugar 0 grams
WHITE BEAN AND ROASTED EGGPLANT HUMMUS (BABA GHANOUSH)
Great as an appetizer served with pita chips or fresh sliced cucumber. Also a wonderful addition to a pita sandwich.
Provided by Galley Wench
Categories Beans
Time 15m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F and place an oven rack in the middle.
- Place the eggplant on a parchment paper-lined baking sheet; drizzle with olive oil and season with salt and pepper.
- Roast for 20 to 25 minutes until golden brown.
- Set aside to cool.
- In food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, tahini, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Pulse until the mixture until coarsely chopped.
- With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy.
- Season with salt and pepper, to taste.
- Place the hummus in a dipping bowl and serve with pita chips or cucumber slices.
ROASTED EGGPLANT WHITE BEAN SPREAD
Have we cheesed you out? Take a cheese break and try this straight vegetable-bean puree with nutty sweet garlic and smoked paprika. It may not be the lead-off dish to a night of Crock Dogs, but it fashionably introduces dressier barbecue dinners. We especially like it with Tandoori BBQ Chicken Thighs (page 96), Cider-Soy Pork Tenderloin (page 79), House Lamb Shanks (page 128), and Ultimate Cheater Oven-Smoked Salmon (page 132).
Yield makes about 3 cups
Number Of Ingredients 9
Steps:
- HEAT the oven to 450°F.
- SLICE off the stem of the garlic, revealing the tops of the cloves. Place the garlic and whole eggplant in a covered casserole (ceramic or enamel-coated cast iron).
- COVER and roast until the eggplant is very soft when pierced with a fork and the garlic looks golden brown, about 30 minutes.
- REMOVE the casserole from the oven, uncover, and cool the vegetables enough to handle.
- CUT open the eggplant, scrape out the flesh, and place it in a food processor. Discard the eggplant skin.
- SQUEEZE the roasted cloves from the garlic skins and place them in the bowl with the eggplant. Add the beans, lemon juice, paprika, and salt to taste and process until smooth.
- CUT the pita bread into triangles. Lay them on a baking sheet and toast in a hot (450°F) oven until lightly browned.
- DRIZZLE the spread with olive oil, sprinkle with parsley and additional paprika, and serve with the pita.
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