BABY FOOD - EGGPLANT DIP
Make and share this Baby Food - Eggplant Dip recipe from Food.com.
Provided by littlemafia
Categories Vegetable
Time 1h15m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 229.7, Fat 10.1, SaturatedFat 1.4, Sodium 15.1, Carbohydrate 35.7, Fiber 19.3, Sugar 14.9, Protein 6
EGGPLANT DIP (BABA GHANOUSH)
This Eggplant Dip (Baba Ghanoush) recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America.
Provided by David Kamen
Categories Condiment/Spread Side Roast Vegetarian Eggplant Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 450°F. Rub the outside of the eggplants with olive oil and place them in a roasting plan. Roast the eggplant until the skin has charred and the interior is tender, 15 to 20 minutes. Let cool.
- 2. Peel and seed the cooled eggplant, roughly chop the flesh, and then transfer it to the bowl of a food processor.
- 3. Into the processor bowl add the tahini, garlic, lemon juice, some salt and pepper to taste, and a few teaspoons of cold water. Process the mixture to a coarse paste, adding a bit more water as needed to allow the mixture to blend.
- 4. Adjust the seasoning with salt and pepper to taste and serve.
TRADITIONAL BABA GHANOUSH
A traditional recipe for this eggplant dip. It consists of baked eggplant with garlic, lemon juice, and tahini sauce. Dip into this with pita bread and you have yourself a delicious-and-light appetizer.
Provided by IMANKAY
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 50m
Yield 3
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Arrange oven racks so you have one low and one high in the oven.
- Cut a shallow slit along the side of the eggplant and place into a baking dish.
- Roast in preheated oven on the lower rack until the eggplant is completely shrunken and soft, about 40 minutes. Move dish to higher rack and continue baking until the skin is charred, about 5 minutes more. Let eggplant cool until cool enough to handle.
- Peel and discard skin from eggplant. Put eggplant into a bowl; add tahini, garlic, lemon juice, red pepper flakes, and salt. Stir until ingredients are evenly mixed. Drizzle olive oil over the baba ghanoush and garnish with parsley.
Nutrition Facts : Calories 96.5 calories, Carbohydrate 5.3 g, Fat 8.7 g, Fiber 1.9 g, Protein 1.9 g, SaturatedFat 1.2 g, Sodium 11.6 mg, Sugar 0.2 g
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HOW TO MAKE AUTHENTIC BABA GANOUSH | THE …
From themediterraneandish.com
4.8/5 (108)Calories 87 per servingCategory Appetizer, Dip
- u003cstrongu003eNote: u003c/strongu003eIf you prefer to cook the eggplant over open flame, leave the eggplant whole and follow my instructions above for how to grill the eggplant. u003cbr/u003eTo bake or roast the eggplant, preheat the oven to 425 degrees F. Cut the eggplant in half and make a few slits through the skin. u003cbr/u003e(If you have the time, salt the eggplant and let it “sweat out” its bitterness for 20 to 30 minutes before roasting. Make sure you pat the eggplant dry before proceeding)u003cimg alt=u0022Eggplant being sliced on a cutting board.u0022 src=u0022https://www.themediterraneandish.com/wp-content/uploads/2015/10/Baba-Ganoush-Recipe-105.jpgu0022/u003e
- Place eggplant halves on a lightly oiled baking sheet, flesh side down. Drizzle a bit of extra virgin olive oil on top. u003cbr/u003eRoast in the heated oven for 30 to 40 minutes or until the eggplant is very tender. u003cbr/u003eRemove from heat and set aside to cool completely.u003cimg alt=u0022Eggplant slices in pan after being roasted in oven.u0022 src=u0022https://www.themediterraneandish.com/wp-content/uploads/2015/10/Baba-Ganoush-Recipe-103.jpgu0022/u003e
- When the eggplant has cooled, scoop the flesh out and transfer to a colander to drain for 3 minutes. Discard the skin. u003cimg alt=u0022eggplant flesh being scooped up with a spoonu0022 src=u0022https://www.themediterraneandish.com/wp-content/uploads/2015/10/Baba-Ganoush-Recipe-106.jpgu0022/u003e
- Transfer drained eggplant flesh to the bowl of a food processor. u003cbr/u003eAdd yogurt (optional), tahini, garlic, lime juice, salt, pepper and spices. Run the food processor briefly or pulse a few times until everything is well-combined and you reach the desired consistency (you do not want runny baba ganoush, so be sure not to run the processor too long.) u003cbr/u003eTaste and adjust spices and lime juice to your liking.u003cimg alt=u0022Roasted eggplant with spices and garlic in in mixer.u0022 src=u0022https://www.themediterraneandish.com/wp-content/uploads/2015/10/Baba-Ganoush-Recipe-108.jpgu0022/u003e
15 BABY EGGPLANT RECIPES FOR AN EXTRA DELICIOUSNESS
From cottageatthecrossroads.com
- Italian Zucchini Pie With Eggplant. Even though the recipe only calls for zucchini, you can use half zucchini and half baby eggplant to make a delicious Italian pie.
- Dehydrated Mediterranean Eggplant Chips. The versatility of dehydrators is hard to overstate. They can turn many fruits, vegetables, and meats into bite-sized joy.
- Roasted Mini Eggplants. Roasting is the answer for a quick, easy way to cook baby eggplants. Preparation is minimal, and cooking is a breeze. You wash, slice in half, and cover in olive oil, vinegar, and seasonings.
- Sliced Baby Eggplants With Anaheim Chilis. This dish works alone, with added protein, or as a side. It involves slicing and pan-frying the baby eggplants, so it’s great on a warmer day when you don’t want to turn on the oven.
- Stuffed Baby Eggplant. When sliced in half, baby eggplants make the perfect little scoop asking for more food. This savory recipe hits the spot and features vegetarian-based stuffing so it can please everyone.
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