to make the eggplant dip, preheat broiler. Prick eggplant all over with a
alt.
For the eggplant dip.
Bake the eggplant at 180\u00b0C
Place eggplant in a colander and sprinkle with salt. Let stand for 30 mins. Rinse eggplant under cold water then drain on paper towels.
Preheat grill.
Brush both sides of eggplant with oil and season. Grill until browned on both sides and tender. When cool enough to handle, remove skin.
Transfer eggplant to a food processor along with remaining ingredients. Process until combined. Chill for 3 hours or overnight. Season to taste.
Preheat the oven to 425\u00b0F. Place the whole eggplant on a baking pan and pierce in a few places with a fork. Roast for 1 hour, or until soft.
Allow eggplant to cool slightly, then peel and coarsely chop. Place in a sieve and press out the excess juice.
Transfer to a bowl and mash with a fork. Stir in remaining ingredients and season with salt and black pepper.
Preheat oven to 375\u00b0.
Bake slitted eggplant in shallow baking dish until soft, about 50 minutes.
Meanwhile, in small skillet, heat oil until hot.
Add onion and garlic and saute until transparent.
Set aside.
Remove eggplant and cool.
Peel off skin and take out seeds.
Place eggplant pulp, onion and garlic into food processor and puree.
Add salt, cumin, pepper, yogurt and lemon juice.
Puree.
Chill.
Add chopped tomato and garnish with fresh parsley.
Serve on warm pita bread triangles.
Makes 4 cups.
e burned to give the dip a smoky flavor. Allow the
ans with foil.
Arrange eggplant, pepper, skin side up, and
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.
cucumbers, tomatoes and tzaziki (greek yogurt dip). The amounts I gave are
PREPARE EGGPLANT: Cut
Mix Eggplant Dip with Tahini Dip.
Presto, you have a third dip.
For the Creamy Greek Dressing: Stir together yogurt, sour
Preheat oven to 400\u00b0F. Line a baking tray with parchment paper.
Place eggplant on tray and roast for 25 mins, or until softened. Let cool then scoop out flesh and transfer to a blender or food processor along with garlic and lemon juice. Puree until almost smooth. Add 1/2 the spring onion and season to taste.
Sprinkle dip with remaining sliced onion. Serve with carrot batons.
Mix together the first 6 ingredients in a bowl; set aside.
Cut the eggplant crosswise into 1/2 inch thick slices.
Brush both sides of the eggplant with oil; put slices on a foil-lined baking sheet.
Broil for 2 minutes on each side or until lightly browned.
Place eggplant evenly over the pizza crust (I sprinkle ever so lightly with salt).
Top with tomato mixture.
Sprinkle with cheese. Bake at 450\u00b0 for 8-10 minutes or until heated.
Serve immediately.
large bowl, combine the eggplant, tomatoes, garlic, 3 TBSP olive
8 flatbreads. Serve with the eggplant dip and coleslaw.
Mix tomato sauce, red wine vinegar, cumin, salt, sugar, and cayenne together in a small bowl.
Heat olive oil in a large skillet over medium-low heat. Add garlic; cook and stir until golden, about 2 minutes. Add eggplant and red bell pepper; pour in tomato sauce mixture. Simmer, covered, until eggplant and red bell pepper soften, about 20 minutes. Remove from heat and let cool, about 10 minutes.
Transfer eggplant mixture to a food processor; pulse until it reaches the desired consistency. Sprinkle cilantro over dip.
Place eggplant on rack in tray and
wash all produce thoroughly;halve eggplant lengthwise and leave all other
Pre-heat the oven to 400 deg F, 200 deg Celsius.
Bake the eggplant in a baking dish for one hour, then cool.
Halve the eggplant and scoop out the flesh, then chop well.
Meanwhile, saute the onion in the oil over a medium heat, stirring often, until very soft (10 mins).
Add the garlic ,if using,and saute for a further minute, then add the tomato puree and cook for one more minute.
Stir in the eggplant and cook until the dip has thickened.
Serve warm.