to make the eggplant dip, preheat broiler. Prick eggplant all over with a
alt.
For the eggplant dip.
Bake the eggplant at 180\u00b0C
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.
ed and yellow peppers and eggplant with olive oil, season with
egrees F.
Toss the eggplant, bell peppers, onion, and garlic
Preheat oven to 400 degrees.
Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40-45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4-5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over two burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy ...
Mix Eggplant Dip with Tahini Dip.
Presto, you have a third dip.
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.
large bowl, combine the eggplant, tomatoes, garlic, 3 TBSP olive
8 flatbreads. Serve with the eggplant dip and coleslaw.
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.
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.
Cut the eggplant in half lengthwise, and lay
Lay eggplant rounds on a work surface.
Combine bread crumbs, flour and salt.
Peel and slice eggplant. Dip eggplant in milk, then in the bread crumb mixture, coating each slice well.
Melt half the butter or margarine in a skillet. Fry the eggplant in butter until brown on both sides, adding more butter or margarine as necessary.
Add the cheeses to the beaten egg.
Place a layer of eggplant in a buttered baking dish. Spread the cheese egg mixture on it and cover with remaining eggplant.
Bake in a 375\u00b0 oven for 20 minutes. Serves 3.
Broil eggplant with skin on, turning it frequently.
Or, you may cook eggplant in microwave for 6 minutes.
(Ensure the use of fork to make small holes in eggplant before it is placed in microwave.)
When cool, remove skin and mash like a potato.
Mix other ingredients; add to eggplant and blend well. Garnish with parsley and olive oil.
Serve with pita bread.
Serves 6 to 8.