Best 4 Easy Eggplant Aubergine Dip Sandwich Spread Recipes
**Eggplant Aubergine Dip Sandwich Spread: A Trio of Delectable Recipes**
Eggplant, also known as aubergine, is a versatile vegetable with a slightly bitter and smoky flavor. Its texture becomes soft and creamy when cooked, making it perfect for dips, spreads, and sandwiches. This article presents a trio of mouthwatering eggplant-based recipes that are easy to make and bursting with flavor.
1. **Classic Eggplant Dip:** This classic recipe is a staple in many Middle Eastern and Mediterranean cuisines. Roasted eggplant is mashed with tahini, garlic, lemon juice, and spices to create a creamy and flavorful dip. Serve it with pita bread, crackers, or vegetable crudités for a delightful appetizer or snack.
2. **Eggplant Sandwich Spread:** Elevate your sandwiches with this savory and satisfying spread. Roasted eggplant is combined with mayonnaise, celery, onion, and hard-boiled eggs, resulting in a creamy and tangy filling. Spread it on your favorite bread, add some sliced tomatoes and lettuce, and enjoy a delicious and nutritious sandwich.
3. **Eggplant Spread with Feta and Herbs:** This vibrant spread combines the flavors of roasted eggplant, feta cheese, fresh herbs, and spices. The creamy texture of the eggplant pairs perfectly with the tangy feta and aromatic herbs, creating a delightful spread that can be enjoyed on crackers, bread, or as a dip for vegetables.
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.
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.
EASY EGGPLANT (AUBERGINE) DIP & SANDWICH SPREAD
Here is a recipe I pulled out of my collection when I was given a couple of eggplants. I had forgotten how good it is. I used it as a sandwich spread but I think it would make an amazing dip.
Provided by TishT
Categories Spreads
Time 1h40m
Yield 3 cups, approx.
Number Of Ingredients 7
Steps:
- Pierce the eggplant with a fork first in a few places so it wont explode in the oven.
- Bake the eggplant (ahead of time if necessary) for 1 hour, or until it is soft throughout.
- Cool the eggplant, cut in half and let drain.
- Remove the skin.
- Mash in tomatoes, avocados, garlic and spices to taste.
- For a thicker dip, add tahini.
- (all the ingredients except tahini can be placed in a blender with the eggplant. The dip will be thinner, so add tahini or one more avocado mashed by hand).
Nutrition Facts : Calories 158.4, Fat 10.2, SaturatedFat 1.5, Sodium 10.4, Carbohydrate 17.7, Fiber 11.2, Sugar 5.8, Protein 3.5
EASY EGGPLANT SPREAD
This silky dip gets its flavor from garlic and thyme, stuffed into slits in the eggplant before it's grilled. For a rustic look and feel, serve it on crispy grilled crostini.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Arrange eggplant cut side up on a baking sheet. Make slits in eggplant and insert garlic and thyme. Drizzle with 2 tablespoons oil. Season with 1/2 teaspoon salt. Bake until tender, about 1 hour. Remove from oven; let stand until cool, about 20 minutes.
- Scoop flesh into a food processor. Add herbs, 2 tablespoons oil, and lemon juice. Puree until smooth. Pulse with 1 teaspoon salt and pepper to combine. Serve with crackers or crostini.
Nutrition Facts : Calories 95 g, Fat 6 g, Protein 2 g, Sodium 172 g
Tips:
- To ensure the smoothest texture, use the skin of roasted eggplants. The skin contains pectin, which acts as a natural thickener.
- When roasting the eggplants, prick them with a fork to allow steam to escape and prevent them from bursting.
- For a smoky flavor, grill the eggplants over an open flame or under a broiler.
- Use a food processor or blender to achieve a smooth and creamy consistency for the dip.
- Adjust the amount of lemon juice, garlic, and tahini to suit your taste preferences.
- Serve the dip with pita bread, crackers, or vegetable crudités for a satisfying snack or appetizer.
- To make the eggplant sandwich spread, simply mix the dip with some mayonnaise or yogurt.
- For a vegan version of the dip, use tahini instead of mayonnaise or yogurt.
- Store the dip or spread in an airtight container in the refrigerator for up to 3 days.
Conclusion:
This versatile eggplant dip is a delicious and healthy addition to any meal. With its smoky flavor and creamy texture, it's perfect for spreading on sandwiches, dipping vegetables, or serving as an appetizer. Whether you're looking for a quick and easy snack or a flavorful addition to your next party, this eggplant dip is sure to please. So next time you have some eggplants on hand, give this recipe a try and enjoy the delicious results!
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