Best 7 Roasted Eggplant Dip With Thai Flavors Recipes

ROASTED EGGPLANT DIP

Steps:

• Preheat oven to 425 degrees. Place eggplant and garlic on a rimmed baking sheet and rub with 2 tablespoons oil. Roast until garlic is soft and golden, 20 minutes. Remove garlic and set aside. Continue to roast eggplant until soft and deflated, 20 to 25 minutes more. Let cool 20 minutes.
• Slice eggplant open and scrape flesh into the bowl of a food processor. Peel garlic and add to bowl, along with lemon juice, tahini, salt, and 2 tablespoons oil. Process until smooth. (To store, refrigerate, up to 2 days.) Serve drizzled with more oil and a sprinkle of paprika if desired.

SESAME ROASTED EGGPLANT (THAI)

Steps:

• Preheat the oven to 325 degrees F.
• In a large ovenpoof skillet over medium-high heat, add all of the marinade ingredients. Bring to a boil and cook until reduced by half. Add the eggplant and mushrooms and cook for 5 minutes.
• Put the pan into the oven and cook until the eggplant and mushrooms are soft and caramelized, about 4 to 5 minutes. Transfer to a serving bowl and garnish with sesame seeds.

ROASTED EGGPLANT DIP

Steps:

• Preheat oven to 450°F
• In a saute pan, start onions on a low flame in a little olive oil and salt and pepper. You want them to caramelize nicely without burning.
• Place eggplant slices in large bowl and drizzle liberally with olive oil, season with salt and pepper and give a good toss (trick: works well in clean plastic bag, such as [gasp] a trash bag. Just pull out the slices for roasting and toss the bag.).
• Place seasoned eggplant on baking sheets in single layer and roast until tender, about 15 minutes.
• When onions are near done add the garlic.
• In food processor, add all of the ingredients and pulse a couple times.
• Taste to adjust seasoning, then pulse to desired consistency (I like it a little chunky so I know I'm eating eggplant). You may adjust consistency by drizzling in olive oil while pulsing.
• Very good with crusty bread or pita or crackers or to stuff roasted tomatoes. Enjoy.

ROASTED EGGPLANT DIP

Steps:

• Preheat oven to 400°F.
• Prick eggplant all over with fork and place in foil and make a "cradle" for eggplant.
• Place eggplant with foil on baking sheet and bake for 35-45 minutes (depends on size of eggplant) or until collapsed and easily pierced with a fork.
• Once finished baking, remove from oven and allow to cool slightly.
• Scoop "pulp" out of eggplant and discard skin.
• Place in food processor or blender and process with remaining ingredients.
• Serve dip with crackers or pita bread or crudites.

ROASTED EGGPLANT (AUBERGINE) DIP

Steps:

• Preheat oven to 375°F.
• Lightly pierce eggplant with a fork and brush with 1 t olive oil.
• Place on a foil lined cooke sheet and roast, turning occasionally until the flesh is tender (45-60).
• Let cool slightly.
• Remever the skin from the eggplant and place in a food processor with yogurt, garlic, parsley, tahini, lemon juice, red pepper flakes and remaining olive oil.
• Process until smooth.
• Adjust seasoning and serve on top of bruschetta, with pita chips or vegetables.

ROASTED EGGPLANT DIP

Steps:

• Preheat oven to 400 degrees.
• Pierce eggplant several times with a fork. Place eggplant and onions in a shallow foil-lined baking pan.
• Bake for 25-30 minutes or until tender. Cool. Peel and cube the eggplant.
• In a food processor, combine yogurt, lemon juice, oil, salt, pepper, eggplant and onions. Cover and process until almost smooth.
• Add 2 T chives; cover and process until blended.
• Transfer to a serving bowl and sprinkle with remaining chives.

ROASTED EGGPLANT DIP WITH THAI FLAVORS

Steps:

• Preheat oven to 400 degrees F. Lightly grease a baking sheet. Cut the eggplant in half lengthwise, stem and all, and place on baking sheet, cut side down. Bake until soft, about 30 minutes. Cool to room temperature.
• Scoop out the flesh and transfer it to a food processor fitted with the metal blade. Add the sugar soy sauce, salt, chili paste, and lime or lemon juice. Using on-off pulses, process to a thick, coarse puree, stopping to scrape down the sides as needed to grind evenly.
• Transfer to a bowl and stir in the chopped cilantro and green onions. Serve at room temp, garnished with cilantro leaves.