Best 4 Malidzano Eggplant Spread Recipes
Malidzano eggplant spread is a smoky, creamy, versatile dish from Georgia (the country, not the state), where it is known as badrijani nigvzit. While "nigvzit" means "spread," this dish is often served as a salad or appetizer. Versions of this dish have also popped up in Turkey, Russia, the Balkans and the Middle East. Malidzano is a staple in Georgian cuisine, made primarily from cooked eggplant, walnuts, garlic, onions, herbs, and spices. While it is delicious on its own, this spread can also be used as a dip for vegetables and pita bread, a filling for sandwiches and burritos, or as a condiment for grilled meats and fish. Malidzano is easy to make at home with a few simple ingredients, and though it can be time-consuming because of the roasting process, it is well worth it for the flavor and versatility of this dish. From the pantry, you will need walnuts, garlic, cilantro, parsley, hot pepper flakes, white vinegar, lemon juice, and salt. You will also need olive oil for cooking, as well as three medium eggplants and one medium yellow onion.
Let's cook with our recipes!
ROASTED EGGPLANT SPREAD
Steps:
- Preheat the oven to 400 degrees F.
- Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
- Cool slightly.
- Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.
MALIDZANO EGGPLANT SPREAD
Mediterranean eggplant spread... an unusual blend of ingredients that come together in wonderfully delicious way! Spread on pita chips or baguette slices.
Provided by SAMOVILA
Categories Dips and Spreads
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Brush eggplants lightly with olive oil, pierce the eggplant skin with a knife, and place them in the oven. Roast until the skins are brown and the eggplant is soft, about 30 minutes. Remove from the oven, cool slightly, peel, and cut into chunks. Set aside in a bowl to drain off some of the liquid.
- Place the eggplant chunks into the container of a food processor, along with the garlic, feta cheese, walnuts, and olive oil. If it doesn't all fit, do this in batches then stir together. Process until well blended with just a few small chunks. The consistency should be thick. Transfer to a bowl, and season with salt and pepper. Serve as a side dish or appetizer.
Nutrition Facts : Calories 354.4 calories, Carbohydrate 19.4 g, Cholesterol 33.4 mg, Fat 28.5 g, Fiber 7.2 g, Protein 9.6 g, SaturatedFat 8.2 g, Sodium 427.1 mg, Sugar 10.7 g
MALIDZANO EGGPLANT SPREAD
Mediterranean eggplant spread... an unusual blend of ingredients that come together in wonderfully delicious way! Spread on pita chips or baguette slices.
Provided by SAMOVILA
Categories Dips and Spreads
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Brush eggplants lightly with olive oil, pierce the eggplant skin with a knife, and place them in the oven. Roast until the skins are brown and the eggplant is soft, about 30 minutes. Remove from the oven, cool slightly, peel, and cut into chunks. Set aside in a bowl to drain off some of the liquid.
- Place the eggplant chunks into the container of a food processor, along with the garlic, feta cheese, walnuts, and olive oil. If it doesn't all fit, do this in batches then stir together. Process until well blended with just a few small chunks. The consistency should be thick. Transfer to a bowl, and season with salt and pepper. Serve as a side dish or appetizer.
Nutrition Facts : Calories 354.4 calories, Carbohydrate 19.4 g, Cholesterol 33.4 mg, Fat 28.5 g, Fiber 7.2 g, Protein 9.6 g, SaturatedFat 8.2 g, Sodium 427.1 mg, Sugar 10.7 g
MALIDZANO EGGPLANT SPREAD
Mediterranean eggplant spread... an unusual blend of ingredients that come together in wonderfully delicious way! Spread on pita chips or baguette slices.
Provided by SAMOVILA
Categories Dips and Spreads
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Brush eggplants lightly with olive oil, pierce the eggplant skin with a knife, and place them in the oven. Roast until the skins are brown and the eggplant is soft, about 30 minutes. Remove from the oven, cool slightly, peel, and cut into chunks. Set aside in a bowl to drain off some of the liquid.
- Place the eggplant chunks into the container of a food processor, along with the garlic, feta cheese, walnuts, and olive oil. If it doesn't all fit, do this in batches then stir together. Process until well blended with just a few small chunks. The consistency should be thick. Transfer to a bowl, and season with salt and pepper. Serve as a side dish or appetizer.
Nutrition Facts : Calories 354.4 calories, Carbohydrate 19.4 g, Cholesterol 33.4 mg, Fat 28.5 g, Fiber 7.2 g, Protein 9.6 g, SaturatedFat 8.2 g, Sodium 427.1 mg, Sugar 10.7 g
Tips:
- Use fresh, ripe eggplants for the best flavor and texture.
- Charring the eggplants over an open flame or in a hot oven adds a smoky flavor to the spread.
- Be sure to let the eggplants cool completely before handling them, as they can be very hot.
- Feel free to adjust the amount of garlic, lemon juice, and spices to your taste.
- Malidzano is a versatile spread that can be served as a dip with vegetables, crackers, or bread, or used as a sandwich spread or marinade for grilled meats.
Conclusion:
Malidzano is a delicious and easy-to-make eggplant spread that is perfect for any occasion. It is a great way to use up leftover eggplants, and it can be served as a dip, spread, or marinade. With its smoky flavor and creamy texture, Malidzano is sure to be a hit with your friends and family.
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