Best 3 Eggplant Aubergine Dip Recipes
Eggplant aubergine dip, also known as baba ganoush, is a delightful and flavorful dish that has captured the hearts of food enthusiasts worldwide. Originating from the Middle East, this creamy and smoky dip has become a staple in many cuisines, offering a versatile addition to any appetizer spread or main course accompaniment. With its rich and earthy flavor, eggplant aubergine dip is a perfect blend of roasted eggplant, tahini, garlic, and spices. In this article, we will explore the culinary journey of this beloved dip, uncovering its secrets, variations, and the best recipes that will tantalize your taste buds and leave you craving for more.
Let's cook with our 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:
- To choose the best eggplant, look for one that is firm and heavy for its size. The skin should be smooth and shiny, with no blemishes or bruises.
- If you are short on time, you can skip the step of salting the eggplant. However, this step will help to remove some of the bitterness from the eggplant and make the dip more flavorful.
- Be sure to drain the eggplant thoroughly after salting or roasting. This will help to prevent the dip from being watery.
- When roasting the eggplant, keep an eye on it so that it does not burn. The eggplant should be tender and slightly browned when it is done.
- If you do not have a food processor, you can mash the eggplant with a fork or potato masher. However, a food processor will give you a smoother dip.
- Taste the dip and adjust the seasonings as needed. You may want to add more lemon juice, salt, or garlic.
- Serve the dip with pita bread, crackers, or vegetables.
Conclusion:
Eggplant dip is a delicious and versatile dish that can be enjoyed as an appetizer, snack, or main course. It is a great way to use up leftover eggplant and is also a healthy and affordable option. With so many different variations to choose from, there is sure to be an eggplant dip recipe that everyone will enjoy.
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