Best 3 Indian Eggplant And Onion Dip With Pita Chips Recipes

Embark on a culinary journey to India with this tantalizing eggplant and onion dip, a delectable appetizer or side dish that will captivate your taste buds. This vibrant dip showcases the harmonious blend of smoky roasted eggplant, aromatic spices, tangy tomatoes, and crisp onions, creating a symphony of flavors. Served alongside warm, fluffy pita chips, this dip promises an unforgettable experience. But that's not all; this article also presents a tempting array of other delectable recipes that will transport you to the vibrant streets of India. From the classic Chicken Tikka Masala, bursting with creamy tomato sauce and tender chicken, to the aromatic Vegetable Biryani, featuring fluffy rice infused with fragrant spices and an assortment of vegetables, each dish is a culinary masterpiece. And for those who crave a sweet ending, the delightful Mango Lassi, a refreshing blend of sweet mango, creamy yogurt, and cardamom, will leave you craving more.

Let's cook with our recipes!

BAINGAN BHARTA

Baingan Bharta image

This satisfying vegetarian dish is adapted from a recipe belonging to Julie Sahni, the popular Indian chef, cookbook author and teacher. Its preparation is very similar to baba ghanoush in that you roast and mash the eggplant before seasoning it with aromatics, herbs and spices, but its flavor profile is wildly different. Here, turmeric, garam masala and jalapeño add warmth, while the addition of lime juice provides brightness. Serve it as a dip with flatbread (like pita or store-bought roti), or as a main dish with rice and raita.

Provided by Mark Bittman

Categories dinner, easy, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 pounds eggplant
2 tablespoons lime juice
2 to 3 tablespoons vegetable oil
1 medium onion, peeled and chopped
3 cloves garlic, peeled and finely chopped
1 fresh hot green chile like a jalapeño, or more to taste, thinly sliced (discard seeds for less heat)
1 pound fresh tomatoes, chopped
1/2 teaspoon turmeric
1 teaspoon kosher salt or to taste
1/2 cup chopped cilantro, thin stems included
2 teaspoons garam masala

Steps:

Prick the eggplant with a thin-blade knife. Grill over or next to very high heat, turning as necessary until the skin is blackened and the eggplant collapses. Or broil, or roast on a heated cast-iron pan in the hottest possible oven. It will take about 20 minutes.
When the eggplant is cool enough to handle, peel (this will be easy) and trim away the hard stem. Chop or mash in a bowl, with lime juice.
Heat the oil in a skillet over medium-high heat; add the onion. Cook, stirring often, until the onion is golden brown, about 10 minutes. Add the garlic and chiles and cook for another minute. Add the tomato, turmeric and salt. Cook until the tomato is soft, 5 minutes or so.
Stir in the eggplant purée and cook, stirring, 3 to 5 minutes. Stir in the cilantro and garam masala and turn off the heat. Serve hot with warm chapati bread or pita, or over rice.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 8 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 9 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 484 milligrams, Sugar 12 grams, TransFat 0 grams

GARLIC FETA DIP WITH PITA CHIPS

Garlic Feta Dip With Pita Chips image

I saw a version of this dip in a cookbook. I had never made it till recently and I tweaked it a bit. It is lovely.

Provided by beth2440

Categories Brunch

Time 30m

Yield 15 serving(s)

Number Of Ingredients 9

Ingredients

1 cup crumbled feta
1/2 cup sour cream
1/2 cup plain yogurt
1 clove garlic
1 pinch kosher salt
1 pinch fresh ground black pepper
1 (12 ounce) package pita bread (pocketless or precut)
1 tablespoon olive oil
1 pinch kosher salt

Steps:

DIP.
In a a food processor add all ingredients and blend till smooth.
Chill for several hours for flavors to bloom.
PITA CHIPS.
Cut each pita into several wedges, about 6 to 8.
Drizzle with the olive oil and sprinkle with salt.
Toast in a 400 degress oven till crispy, approximately 10-15 minutes.
It happens quickly, so don't walk away.
Enjoy!

Nutrition Facts : Calories 118.9, Fat 5.2, SaturatedFat 2.8, Cholesterol 13.3, Sodium 261.4, Carbohydrate 13.9, Fiber 0.5, Sugar 1.1, Protein 4

SMOKY EGGPLANT DIP WITH PITA CHIPS

Smoky Eggplant Dip With Pita Chips image

The most persuasive way to convert an eggplant hater is to fry it (the eggplant, not the hater). A less messy approach, however, is to make dip. Velvety, smoky dip with a tangy bite has seduced many an eggplant-hating guest.

Provided by Melissa Clark

Categories dips and spreads

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

3/4 cup plus 1 tablespoon extra-virgin olive oil, more for serving
1/4 cup packed fresh oregano leaves
3 tablespoons packed fresh thyme leaves
1 teaspoon coarse kosher salt, more to taste
3 pita breads, whole wheat or regular
1 1/2 pounds small, thin eggplant like Japanese or Italian
3 garlic cloves, minced
1/3 cup plain Greek yogurt
Juice of 1/2 lemon, more to taste
1/2 teaspoon black pepper
Fresh mint leaves, for garnish (optional)
Pitted, sliced dates, for garnish (optional)
Pomegranate seeds, for garnish (optional)

Steps:

Heat the grill. Meanwhile, in a blender combine 3/4 cup olive oil, the oregano, thyme and 1/2 teaspoon salt. Blend until you have a rough purée, 2 to 5 minutes depending on how strong your blender is. Taste and add a pinch of salt if needed. Purée should be well seasoned.
Split pita breads in half along their seams to make 6 flat rounds. Brush both sides of each pita round with herb purée.
When grill is hot, cook the eggplant, whole, until skins are shriveled and flesh has collapsed, about 8 to 12 minutes per side. Transfer to a bowl to cool.
Grill pitas until crisp, about 30 seconds to 1 minute per side. Let rest for a minute or two until cool enough to handle but still very warm, then slice each round into 6 wedges.
Peel eggplant and put flesh in a food processor with remaining 1 tablespoon oil, the garlic, yogurt, lemon juice, pepper and remaining 1/2 teaspoon salt. Purée, then taste and add more lemon or salt (or both) if needed. Serve the dip spread on a plate, drizzled with more olive oil and garnished with mint, dates and pomegranate seeds if desired.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 19 grams, Carbohydrate 18 grams, Fat 23 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 321 milligrams, Sugar 4 grams

Tips:

To make the eggplant smoky and flavorful, roast it directly over an open flame or under a broiler until the skin is charred and blistered.
Use a food processor or blender to quickly and easily puree the eggplant, onion, and spices.
For a creamier dip, add a dollop of yogurt or sour cream.
Serve the dip with pita chips, crackers, or vegetable crudités.
Garnish the dip with fresh herbs, such as cilantro, parsley, or mint, for a pop of color and flavor.

Conclusion:

This Indian eggplant and onion dip is a delicious and easy-to-make appetizer that is perfect for any occasion. It is smoky, flavorful, and creamy, and it pairs perfectly with pita chips, crackers, or vegetable crudités. The dip can be made ahead of time and stored in the refrigerator for up to 3 days, making it a great option for busy weeknights. So next time you are looking for a quick and easy appetizer, give this Indian eggplant and onion dip a try. You won't be disappointed!