Best 3 Garlic Eggplant Spread Recipes

Garlic eggplant spread, also known as baba ganoush, is a delicious and versatile dip or spread that is popular in many cultures. Made from roasted eggplant, garlic, tahini, and lemon juice, it is a creamy, smoky, and flavorful dish that can be enjoyed as a snack, appetizer, or side dish. With its smoky and complex flavor profile, baba ganoush is a popular choice for vegetarians and vegans, and it is also a great way to incorporate more vegetables into your diet. Whether you are looking for a healthy and flavorful dip or a unique and delicious side dish, garlic eggplant spread is sure to impress.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED EGGPLANT, ONION AND GARLIC DIP OR SPREAD

Roasted Eggplant, Onion and Garlic Dip or Spread image

Saw this on FoodTV's Cooking Thin show. This was easy to make and tasty. It was voted a hit in my house. Serve it with crackers or pita bread. It can be made ahead of time.

Provided by Ducky

Categories Spreads

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 small eggplant
1 onion
3 cloves garlic (increase or decrease to taste)
1 tablespoon extra virgin olive oil
2 teaspoons balsamic vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon grated parmesan cheese
salt
black pepper, coarsely ground
1/4 cup cilantro, loosely packed roughly chopped

Steps:

Preheat oven to 400 degrees F.
Rub eggplant and onion with olive oil and place on a baking sheet.
Bake about 25-30 minutes, until the eggplant and onion have softened, turning once.
Add the garlic to the baking sheet at the baking halfway point, approximately 15 minutes.
Remove from oven and cool until able to handle.
Peel the eggplant and garlic and place into food processor (easiest way to get the eggplant is to cut in half and scoop it out with a spoon).
Cut the onion into quarters or large chunks and add to the food processor.
Add vinegar, lemon juice, parmesan, salt and pepper.
Pulse until it is of a dip or spread consistency.
Add cilantro and briefly pulse.
Taste and adjust the seasonings.
Refrigerate until ready to eat.

GARLIC ROASTED EGGPLANT SPREAD

Garlic Roasted Eggplant Spread image

This comes from Coastal Living, and the recipe is credited to Louis Pappas Market Cafe in Tampa. I haven't been to this cafe, but the Pappas family is well-known in Florida for their wonderful Greek food.

Provided by Vino Girl

Categories Spreads

Time 1h25m

Yield 2 cups

Number Of Ingredients 9

Ingredients

3 medium eggplants, peeled and sliced thinly (1/8-inch)
2 1/2 teaspoons salt
10 garlic cloves, peeled
2 tablespoons lemon juice
3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
roasted bell pepper, slices (optional)
parmesan cheese (optional)

Steps:

Sprinkle eggplant slices with 2 1/2 tsp salt and let stand for 30 minutes.
Preheat oven to 450°F Rinse eggplant and place on oiled baking sheets; add garlic.
Bake 25 minutes or until the eggplant edges are crispy and the garlic us tender.
Cool slightly so it can be handled; chop eggplant and garlic.
Combine eggplant mixture, lemon juice, olive oil, 1/4 tsp salt, and crushed red pepper in a large bowl.
Spoon onto crostini (or crackers, pita chips, etc) and garnish as desired.

GARLIC EGGPLANT SPREAD

Garlic Eggplant Spread image

What a mouthwatering mix of flavors and textures in this delicious spread from Greenwood, Indiana's Brenda Martin! Mild eggplant makes a perfect backdrop for the blend of fresh garlic, dill and salty capers. "It's also terrific on pita sandwiches or makes a great party dip."-Brenda Martin, Greenwood, Indiana

Provided by Taste of Home

Categories Appetizers

Time 1h10m

Yield 1-1/3 cups.

Number Of Ingredients 7

Ingredients

1 medium eggplant
2 tablespoons olive oil
1 to 2 tablespoons dill weed
1 tablespoon capers, drained
2 garlic cloves, minced
3/4 teaspoon salt
Baked pita chips

Steps:

Pierce eggplant thoroughly; place in an 8-in. square baking dish. Bake at 400° for 60-65 minutes or until tender. , Drain. Cut eggplant in half and scoop out the pulp. In a bowl, mash the pulp. Add oil, dill, capers, garlic and salt; mix well. Serve with pita chips.

Nutrition Facts : Calories 57 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 293mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.

Tips:

To choose the best eggplant, look for ones that are firm and heavy for their size, with smooth, shiny skin. Avoid eggplants that are bruised, wrinkled, or have blemishes.
To prevent the eggplant from absorbing too much oil, slice it thinly and salt it for 30 minutes before cooking. This will draw out some of the moisture and make the eggplant less likely to soak up oil.
If you don't have a grill, you can roast the eggplant in a 400-degree oven for 20-25 minutes, or until it is tender and slightly charred.
To make the spread ahead of time, simply roast the eggplant and garlic, then let them cool completely. Store the spread in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Garlic eggplant spread is a delicious and versatile dish that can be enjoyed as a dip, a spread, or a sandwich filling. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy, smoky, or garlicky, there is a recipe out there for you. So next time you are looking for a quick and easy appetizer or snack, give garlic eggplant spread a try.