Best 3 Eggplant Aubergine Dip Recipes
Eggplant dip, also known as baba ganoush, is a delicious and versatile dish that can be enjoyed as an appetizer, spread, or condiment. Originating from the Middle East, this creamy and smoky dip is commonly made with roasted or grilled eggplant, tahini, garlic, lemon juice, and spices. Its unique flavor profile and health benefits have made it a popular choice among food enthusiasts worldwide. In this article, we present a collection of eggplant dip recipes that cater to diverse tastes and dietary preferences. From classic baba ganoush to innovative fusion dips, these recipes offer a delightful culinary journey that showcases the versatility of this remarkable vegetable. Whether you're a seasoned cook or a beginner, you'll find a recipe that suits your skills and preferences. So, let's dive into the world of eggplant dip and explore its culinary wonders!
Here are our top 3 tried and tested recipes!
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.
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.
Tips:
- Choose the right eggplant: Look for eggplants that are firm and have smooth, shiny skin. Avoid eggplants that are bruised or have blemishes.
- Roasting the eggplant: Roasting the eggplant brings out its smoky, caramelized flavor. You can roast the eggplant on a baking sheet in the oven or over an open flame.
- Peeling the eggplant: Once the eggplant is roasted, the skin will be easy to peel off. Use a sharp knife to carefully remove the skin.
- Mashing the eggplant: You can mash the eggplant with a fork, a potato masher, or a food processor. If you use a food processor, be careful not to over-process the eggplant, as it can become too smooth.
- Seasoning the dip: Season the dip to taste with salt, pepper, garlic, lemon juice, and tahini. You can also add other spices, such as cumin or paprika, to taste.
- Serving the dip: Serve the dip with pita bread, crackers, or vegetables. You can also use it as a sandwich spread or as a topping for baked potatoes.
Conclusion:
Eggplant dip is a delicious and versatile dish that can be enjoyed as an appetizer, a snack, or a meal. It is easy to make and can be customized to your own taste. With its smoky, caramelized flavor and creamy texture, eggplant dip is sure to be a hit at your next gathering.
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