Appetizer — Roasted Eggplant — A Plethora of Dip Options by dvdlee

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Appetizer -- Roasted Eggplant -- A Plethora of Dip Options
Submitted by dvdlee on August 27, 2004 at 10:21 am

DESCRIPTION
Appetizer -- Roasted Eggplant -- A Plethora of Dip Options

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
If you want to serve something 'healthy' AND delicious for a dip or snack at a party think Roasted Eggplant!!! While some recipes below are healthier (and lower in calories) than others, ANY of these are certainly better than a cream cheese based dip! Some taste like eggplant -- others are so well flavored that the eggplant taste is not dominant. So, have something EASY & Different!

(Note: since eggplants are so different in size, and varieties!, I take each of these recipes as 'guidelines', not a strict recipe. Adjust the quantities of the ingredients to meet your own 'best taste' standards....)

While you can roast eggplant on the grill (which is SO flavorful), lets face it -- that's a lot of work. So here is a every-day easy way to roast eggplant.

Take a whole, unpealed eggplant(s) (I don't even take off the paper tag!). Line a baking sheet with foil. Put the eggplant(s) on the pan. Drizzle some olive oil on the eggplant(s) and rub it around so all of the eggplant is covered with a coat of oil -- and there is some oil on the foil.

Put in a 250F oven. Leave overnight. The next AM (and anytime the next AM -- I've let my bake for a full 12 hours). Remove the now collapsed and roasted eggplant. Slice open the top and just scoop out in the flesh. Put in a food processor and then use it for a variety of dips (see below).

While this will not give you the same flavor of grilled eggplant, it still produces good tasting cooked eggplant with almost zero work. You can always add a drop or two of liquid smoke to any of these dishes to create the illusion of grilled eggplant. (Liquid smoke is a all-natural product BTW and is not an artificial or chemical product.)

(from The Georgian Feast by Goldstein

EGGPLANT CAVIAR

- 3 small eggplants (2 1/2 lb. total)
- 2 medium onions (finely chopped)
- 1/2 cup olive oil
- 1 green pepper, finely chopped
- 4 cloves of garlic, crushed
- 1 28 oz. can tomatoes, drained, chopped (or 3 large fresh if in season)
- 1 Tablespoon honey
- 1 Tablespoon salt
- Juice of 1 lemon
- Salt/Pepper

Roast eggplants. Saute onion in olive oil until soft. Add green pepper and continue to cook until the green pepper is almost soft. Add garlic.

Add eggplant pulp, tomatoes, honey, salt, pepper. Bring to a boil, cover, reduce heat and simmer for 30 min. to 1 hour. Uncover and continue to simmer until the mixture is thick, but not dry. Remove from heat, add lemon juice, adjust salt/pepper, Chill & serve (cold or room temp.)

HERBED EGGPLANT

- 1 large (1 & 1/4 lb.) eggplant
- 1 medium onion (minced)
- 2 Tablespoons olive oil
- 1/2 cup walnuts
- 2 cloves garlic, peeled
- 1/2 teaspoon ground coriander
- 1/2 teasppon dried fenugreek
- 1/2 teaspoon ground marigold***
- Big pinch cayenne pepper
- 3/4 teaspoon salt
- 3/4 cup mixed fresh herbs (any blend of cilantro, parsley, dill)
- 2 teaspoons red wine vinegar

Roast the eggplant. Saute the onion in the olive oil until golden. In a food processor or morter grind the walnuts, garlic and spices together to form a paste. Combine with cooled oil & onions. Add cold eggplant pulp, chopped herbs and vinegar. Serve.

***I've never seen dried marigold (or used it). Just leave it out -- unless you grow your own organic edible marigolds....

EGGPLANT DIP

- 2 medium eggplants (roasted)
- 1 small onion, finely chopped
- 1/4 cup mayonaise
- 2 teaspoons minced garlic
- 3 Tablespoons Olive Oil
- 1 & 1/2 Tablespoons Tarragon vinegar
- Salt & pepper

Combine all ingredients. If you want it smooth, blend in the food processor. If not -- serve!

- 1 - 1 & 1/4 lb. eggplant
- 2 cloves garlic, minced
- 4 sprigs flat-leafed parsley, finely chopped
- 1 teaspoon sweet paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cumin
- 1/8 teaspoon tureric
- 3 Tablespoons olive oil
- 2 Tablespoons tomato paste
- 1/4 - 1/2 cup water (or more)

Roast eggplant. Combine all other ingredients in a saucepan. Simmer over low heat for 25 minutes. Add eggplant. Continue to heat until flavors blend. (Add water to adjust consistency). Cool & serve chilled.

- 1 to 1 & 1/4 lb. eggplant (roasted)
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon Dijon mustard
- 1/2 teaspoon ground caraway seeds
- 1 Tablespoon cider vinegar
- 1/4 cup olive oil
- 1 medium fresh tomato (peeled, seeded & diced)

Combine and blend (in food processor if you want it really smooth) everything together except the tomato. Add tomato, adjust seasonings, chill & serve)

- 1 lb. eggplant (roasted)
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 1/2 teaspoon minced garlic
- 1/2 cup fresh grated Parmesan cheese
- Salt & pepper to taste
- Chopped Parsley

Place everything in a food processor. Blend until smooth. Top with chopped parsley.

- 2 pounds eggplant, roasted
- 3 tablespoons olive oil
- 3/4 cup chopped yellow onions
- 3-4 garlic cloves, minced
- 1 cup diced celery
- l 1/2 cups seeded and chopped tomatoes (if using canned, drain)
- 2 tablespoons drained capers
- 3 tablespoons toasted pine nuts
- 2 tablespoons golden raisins or currants
- 16 chopped Kalamata olives
- 2 tablespoons light-brown sugar
- 1/3 cup red wine vinegar
- Kosher salt and red chile flakes (to taste)

In a large saute pan over medium heat, heat the oil and saute the onions, garlic, and celery until the onions are translucent, stirring occasionally.

Add the tomatoes and cook for 2 to 3 minutes. Add the roasted eggplant, capers, pine nuts, raisins, olives, brown sugar, and vinegar. Over moderate heat cook for 6 to 8 minutes, stirring frequently.

Season with salt and chile flakes. Refrigerate, covered, for 4 hours or ovenight. Bring to room temperature before serving. M

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• This topic was modified 8 years, 4 months ago by rottiedogs.

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