Greek Eggplant Dip Recipes

Steps:

• Wash the eggplants and make a few deep cuts in the skin. Put them on a baking sheet and place in a 450F oven for about 1 hour, or until the skin is burned and crispy when you touch it. You want the skin to be burned to give the dip a smoky flavor. Allow the eggplants to cool and cut them open and scoop out the flesh. Discard the large dark seeds.
• Place the flesh in a colander and salt it, and add the lemon juice. Allow the flesh to drain for about one hour. Place the drained flesh in a bowl and mash with a fork. Add the yogurt, garlic and olive oil and stir until it is smooth.
• Enjoy!

Steps:

• For the pita chips. Preheat the oven to 400 degrees F.
• Slice the pita in half through the pocket, then into chip-size triangles. Lay the pita wedges in a single layer on a baking sheet. Brush with the melted butter, then season with the sumac and some salt and pepper.
• Bake, rotating the baking sheet halfway through, until browned and crispy, 8 to 10 minutes. Allow to cool on the baking sheet.
• For the dip: Combine the picante peppers, olives and red and yellow bell peppers in a small bowl. Season with the oregano and toss with the olive oil and vinegar.
• Spread half of the Baba Ghanoush on the bottom of a 10-inch square baking dish. Top with half of the pepper mixture. Top the pepper mixture with half of the Tzatziki. Repeat with the remaining Baba Ghanoush, pepper mixture and Tzatziki. Top with the tomatoes, feta and parsley. Sprinkle with the sumac and serve with the pita chips.
• Preheat the oven or a grill to 400 degrees F.
• Roast the eggplant, rotating once or twice during roasting, until soft, 30 to 45 minutes in the oven or 20 to 25 minutes on the grill. Transfer to a bowl, cover and let cool until cool enough to handle. Peel off the skin and discard.
• Combine the eggplant, mayonnaise, feta, garlic and salt and pepper to taste in a food processor. Blend, while streaming in the olive oil, until pureed and smooth. Transfer to a bowl and refrigerate.
• Combine the yogurt, cucumber, dill, mint, lemon juice and salt in a bowl and refrigerate until serving time.

Steps:

• Preheat oven to 425 degrees.
• Cut slits in the eggplants and insert slices of garlic.
• Bake in oven until skin is charred and blistered.
• Remove from oven and leave to cool.
• Peel eggplant, squeeze out the juice and discard juices, then place in a bowl.
• Mash eggplant and garlic, tomatoes, paprika, cumin, cilantro and salt.
• Heat the oil in a frying pan, add eggplant mixture and fry, stirring frequently, until very thick.
• This takes about 15 minutes.
• Pour off the excess oil.
• Add lemon juice to the paste, to taste.
• Serve warm or cool.

Steps:

• Heat grill to medium-high heat.
• Brush eggplant with dressing. Grill 5 min. on each side or until tender; cool.
• Chop eggplant coarsely. Reserve 1/2 cup; add remaining to blender. Add yogurt, tahini and lemon juice; blend until smooth. Spoon into medium bowl.
• Stir in eggplant and pimentos.