Moroccan Eggplant Dip Recipes
MOROCCAN EGGPLANT DIP
Serve this to folks who never eat eggplant. They will be amazed. Serve at room temperature with wheat crackers.
Provided by MJodyH
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 52m
Yield 12
Number Of Ingredients 11
Steps:
- Mix tomato sauce, red wine vinegar, cumin, salt, sugar, and cayenne together in a small bowl.
- Heat olive oil in a large skillet over medium-low heat. Add garlic; cook and stir until golden, about 2 minutes. Add eggplant and red bell pepper; pour in tomato sauce mixture. Simmer, covered, until eggplant and red bell pepper soften, about 20 minutes. Remove from heat and let cool, about 10 minutes.
- Transfer eggplant mixture to a food processor; pulse until it reaches the desired consistency. Sprinkle cilantro over dip.
Nutrition Facts : Calories 47 calories, Carbohydrate 6 g, Fat 2.6 g, Fiber 2.5 g, Protein 1.1 g, SaturatedFat 0.3 g, Sodium 295 mg, Sugar 2.8 g
MOROCCAN EGGPLANT (AUBERGINE) FRITTERS
Make and share this Moroccan Eggplant (Aubergine) Fritters recipe from Food.com.
Provided by evelynathens
Categories Lunch/Snacks
Time 35m
Yield 12 fritters
Number Of Ingredients 19
Steps:
- Microwave eggplant until tender.
- Transfer to processor and puree.
- Whisk puree with 2 eggs, 1 cup breadcrumbs and all ingredients up to and including cardamon (mixture will be very soft).
- Place 1 rounded tablespoonful of mixture into flour and turn to coat.
- Dip into beaten eggs, then in remaining 1 cup breadcrumbs to coat.
- Flatten between palms of hands forming 3 inch oval patties.
- Transfer to baking sheet.
- Repeat, using up all of eggplant mixture.
- Heat 3 inches of oil (olive oil is best but vegetable oil can be substituted) in large saucepan until hot.
- Add patties and cook until golden-brown, about 3 minutes per side.
- Transfer to paper towels to drain.
- (may be prepared 2 hours ahead, let stand at room temperature) Serve hot or at room temperature with tzatziki.
MOROCCAN FRIED EGGPLANT
Make and share this Moroccan Fried Eggplant recipe from Food.com.
Provided by Scarlett516
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash the eggplants and cut off the ends.
- Pare the skin off of the eggplants in strips to leave a striped effect.
- Cut each eggplant into 1/4" slices and set aside.
- In a mixing bowl, blend the beaten eggs with the spices. Add the eggplant and mix well so the eggplant slices are coated.
- In a large frying pan, pour enough oil to coat the bottom.
- Heat the oil for several minutes over medium heat. Once the oil is hot, cook the eggplant in batches, turning over several times, until golden brown.
- Transfer to a plate lined with paper towels to drain.
- Serve warm or at room temperature.
Nutrition Facts : Calories 104.5, Fat 3.1, SaturatedFat 0.9, Cholesterol 105.8, Sodium 332.1, Carbohydrate 16, Fiber 9.4, Sugar 6.6, Protein 6
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MOROCCAN EGGPLANT DIP - CAMPBELLS FOOD SERVICE CANADA
1. Preheat oven to 450°F (230°C). Whisk together oil, paprika, cumin, hot pepper flakes, salt and pepper; brush over both sides of each round of eggplant. Arrange eggplant on parchment paper–lined baking sheet. Roast eggplant, turning once halfway, for about 35 minutes or until browned. Let cool slightly; chop into large chunks. 2.
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Ratings 6Category Side DishCuisine MoroccanTotal Time 55 mins
From thedeliciouscrescent.com
Ratings 6Category Side DishCuisine MoroccanTotal Time 55 mins
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ZAALOUK (MOROCCAN EGGPLANT SALAD) - COOK EAT WORLD
Fry the eggplant in a little olive oil until browned and soft. Add the salt and garlic and fry briefly. Add all the other ingredients with a little water and simmer for 40 minutes. Mash the Zaalouk with a fork to get that creamy, rustic texture then take it off the heat. Add the lemon juice and you’re done!
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ZAALOUK (MOROCCAN EGGPLANT SALAD) - I KNEAD TO EAT
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TASTE OF MAROC - MOROCCAN FOOD, CULTURE, LIFESTYLE AND TRAVEL
Stir to combine all the ingredients well. Add the optional chili peppers or cayenne, if using, and a little more water if you found that the ingredients were sticking to the bottom of the pan. Cover and continue cooking for another 15 to 20 minutes, or until the eggplant and tomatoes are soft enough to mash.
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Instructions. In a Dutch oven or deep skillet, heat olive oil over medium heat. Add the eggplant, tomatoes, garlic, parsley, cilantro, paprika, cumin, salt, cayenne, and ⅓ cup of water. Stir to combine. Cover and cook over medium heat for 20-25 minutes, or until the eggplant and tomatoes are soft enough to mash.
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MOROCCAN EGGPLANT ZAALOUK | STEPH FOOD
Moroccan Eggplant Zaalouk. Based on this recipe. This can be served hot or cold. Traditionally, it is served cold (as a dip), but it made a great hot meal with the addition of green bell pepper and served with bread or rice. 4 servings. Ingredients: 1 eggplant, 2 pounds, halved lengthwise; 4 large tomatoes, halved lengthwise; 1/4 cup olive oil
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From stephfood.blog.ryerson.ca
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Preheat oven to 400°. Arrange eggplant on a baking sheet and drizzle with olive oil. Arrange tomatoes on a separate baking sheet and drizzle with olive oil. Roast the eggplant in preheated oven for about 20-30 minutes or until golden and soft. Roast the tomatoes in preheated oven for about 10-20 minutes.
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Step 1: Prepare the Ingredients. First, prepare the vegetables: rinse and finely chop (or grate) the tomatoes and dice the eggplant into 1-inch pieces. At the same time, mince the garlic. I peel the eggplant first for an even smoother dip, but this is 100% unnecessary and can be done either way.
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