EGGPLANT (AUBERGINE) DIP
This is a spicy dip that could be served with Flat Bread, Nan bread or Turkish Bread. The recipe was found in a book called 'Creative food - Finger Food' by The Australian Woman's Weekly.
Provided by Chef floWer
Categories Spreads
Time 50m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Place eggplant on oven tray. Bake, uncovered, in moderate oven 180°C about 40 minutes or until soft.
- Remove eggplant and place eggplant in paper bag for 10 minutes.
- Remove and discard eggplant skin, chop flesh.
- Blend or process eggplant with remaining ingredients until smooth. You may need to add more yoghurt depending how smooth or thick you prefer your dip. Cover, refrigerate until cold.
SPICY AUBERGINE (EGGPLANT) AND RED PEPPER TAPENADE - DIP
This is a "throw it in the oven & blend it all together" recipe which is always a great hit any time of the year. I have called it a Tapenade; a Tapenade contains olives, anchovies & capers normally, with a few regional variations, but this reminded me of the consistency of a Tapenade, so that's what it's called! (There are NO anchovies in this one!) I use this for dips, spreads, sauces, grilled sandwiches plus grilled meat & vegetables. It is very versatile & stores for up to 2 weeks in the fridge - with a coating of olive oil on top. This recipe makes enough to fill a 1lb jar; it is very easy to increase the quantities. Please note, there is no need to salt the aubergines OR take the skin off after they have cooked.
Provided by French Tart
Categories Spreads
Time 55m
Yield 1 1lb Jar, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 200°C or 400°F.
- Take a sturdy oven proof tin or dish and add the aubergines, red peppers, garlic cloves, tomatoes, cumin, coriander, chili powder and the olive oil.
- Mix thoroughly, so everything has a light coating of oil.
- Roast in the oven on the top shelf for 30 to 45 minutes, or until charred and tinged brown on the edges and soft to the touch.
- Take out and leave to cool slightly.
- Add the fresh coriander (cilantro), harissa paste if using and sun-dried tomatoes. Season well with salt & pepper.
- Tip all the mixture into a large bowl and blend it all together with a hand mixer/blender.
- Do NOT over mix - it should be smooth but not pureed!
- Serve in an attractive bowl and dribble the remaining olive oil over the top, garnish with some fresh coriander (cilantro) or chopped flat leaf parsley. You can also add an olive or two.
- Store in a container in the fridge with olive oil on the top for up to 2 weeks.
Nutrition Facts : Calories 116.2, Fat 4.8, SaturatedFat 0.7, Sodium 32, Carbohydrate 18.1, Fiber 7.8, Sugar 8.3, Protein 3.6
SPICY SPANISH EGGPLANT (AUBERGINE) DIP
A wonderful topping for toates baguette slices. From cooking light and my only change when preparing is to omit the roasted red bell peppers (1/2 cup chopped if you would like to add them)
Provided by Kanzeda
Categories Vegetable
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450°.
- Pierce eggplants several times with a fork; place on a baking sheet. Bake for 45 minutes turning often, until blackened.Cool slightly; peel. Drain eggplant pulp in a colander for 5 minutesthen chop.
- Combine tomato paste and next 5 ingredients (through ground red pepper) in a small bowl, stirring until smooth.
- Heat oil in a large nonstick skillet over medium-low heat. Add onion and garlic cook 6 minutes , stirring occasionally. Stir in eggplant, tomato paste mixture, and anchovies; cook 10 minutes.
- Remove from heat; stir in parsley and spoon it into a bowl. Cover and chill for at least 1 hour.
- Makes 12 1/2 servings.
SPICY STIR-FRIED EGGPLANT (AUBERGINE)
Eggplant is so full of nutrients and is a very filling vegetable as well - great for people who are just getting used to a vegetarian diet and who are missing the 'chunky' texture of meat in a dish. This makes either a very nice vegetarian/vegan main dish or a nice side to compliment an East Indian or Middle Eastern main dish.
Provided by Recipe Junkie
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in wok or large skillet on medium high.
- Add eggplant.
- After 1 minute, reduce heat to medium.
- Sprinkle with spice mixture.
- Stir.
- Cook, stirring frequently, for 15-20 minutes.
- Every minute, add about 1 T lemon-water.
SPANISH EGGPLANT (AUBERGINE)
Make and share this Spanish Eggplant (Aubergine) recipe from Food.com.
Provided by Margie Brock
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place eggplant in salted water and let soak for 30 minutes; drain.
- Again cover with water and add onion, bell pepper, salt and pepper, cook until tender; drain and mash.
- Cool.
- Grease a casserole dish.
- In mixing bowl place eggplant, oil, eggs and cracker crumbs.
- Mix well and place in greased casserole dish.
- Cover with cheddar cheese.
- Bake 30-40 minutes at 350°F.
EGGPLANT (AUBERGINE) DIP
Make and share this Eggplant (Aubergine) Dip recipe from Food.com.
Provided by kiwidutch
Categories Vegetable
Time 17m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Score the eggplant and bake in the microwave for 12 minutes.
- Cool eggplant and split open.
- Discard skin and seeds.
- Scoop out all the flesh into a food processor.
- Add oil, lemon or vinegar, crushed garlic, salt and freshly ground pepper to taste.
- Process until creamy.
- Scoop mixture in a bowl, garnish with chopped parsley and sprinkle on it a teaspoon of olive oil.
- Serve with toasted, seasoned pita pieces.
Nutrition Facts : Calories 52.5, Fat 4.6, SaturatedFat 0.6, Sodium 1.1, Carbohydrate 3.1, Fiber 1.6, Sugar 1.2, Protein 0.5
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