Shushan's Kitchen - Eggplant Dip (Ikra)
Shushan shows you how to create a wonderful vegan dip with grilled eggplants and bell peppers.
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Shushan Darzian is a former school teacher and currently the owner of Ladybugs Catering and Events.
Սմբուկի Խավիար - Eggplant Dip Recipe - Heghineh Cooking Show in Armenian
Heghineh Cooking Show - Սմբուկի Խավիար - Eggplant Dip Recipe
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Zaalouk Recipe - Vegan Eggplant Dip
Zaalouk is a simple Moroccan salad made with eggplant, tomato, spices and olive oil that is packed with flavors. You can make it chunky or smooth, use it as a dip, side dish or spread.
Zaalouk is one of the most basic salads of Moroccan cuisine and there are a million ways of preparing it all across Morocco. From region to region or just from a family to another, the recipe often differ.
Zaalouk is great on its own, as a dip, but you can also have it as a side dish or a spread in a super tasty sandwich. Zaalouk is one of my fav eggplants recipe and totally gluten free. I love to make a big batch of this amazing Vegan eggplant dip and then use it with bread, chappati or even as a side with rice throughou the week.
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Ingredients for Zaalouk Recipe
Eggplant - 1 Medium
Olive Oil - 2 Tablespoons
Garlic Cloves - 5-6
Turmeric Powder - 1/3rd Teaspoon
Cumin Powder - 1 Teaspoon
Red Chili Powder - Half Teaspoon
Tomatoes - 3 Small
Salt - 1 Teaspoon or as per taste
Cilantro or Parsley
Lime - Juice of half a Lime
Olive oil and Cilantro for garnish
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Timeline for the Zaalouk Recipe
00:00 Introduction
00:37 Prep the Eggplants
01:13 Cook Everything
03:05 Add Coriander or Cilantro
03:44 Serve
#Zaalouk #eggplantdip #veganrecipe
Melitzanosalata - Greek Eggplant Dip Recipe
Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. It’s perfect spread on toasted bread, or as party of a larger Greek meze party! Get the recipe here:
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The Best Baba Ganoush Recipe » Easy Eggplant Spread
This baba Ganoush recipe is incredibly easy to make and jam-packed with delicious eggplant, roasted garlic, and tahini flavors!
This appetizer, or side dish, is a classic levant region recipe consisting of mashed cooked eggplant that is mixed with seasonings, olive oil, lemon juice, and tahini. Interestingly enough the baba Ganoush we eat most often in the United States is actually something called Mutabbal.
Authentic baba ganoush does not use tahini and is usually garnished with pomegranate molasses or seeds and olive oil while being mixed with tomatoes and other veggies. So not to confuse anyone, we’ll stick with the version we most commonly eat here in the US.
• 2 large eggplant, about 3 pounds total
• ¼ cup garlic confit
• ¼ cup tahini
• juice of 1 lemon
• 1 teaspoon ground cumin
• ¼ teaspoon cayenne
• ¼ cup garlic confit oil
• sea salt to taste
Makes 4 cups
Prep Time: 5 minutes
Cook Time: 25 minutes
Procedures:
1. Preheat the grill to high heat, 450° to 550°.
2. Add the eggplants and cook on all sides until softened and roasted, which takes about 25 minutes.
3. Remove the eggplants and let cool slightly before slicing in half and scraping out the fruit inside. Discard the peelings.
4. Add the eggplant to a food processor and process on high speed until smooth.
5. Next, add in the garlic, tahini, lemon juice, cumin, cayenne, and salt and process on high speed until smooth.
6. While processing on high speed slowly drizzle in the olive oil until mixed in.
7. Serve and optional garnishes of olive oil, cayenne, and chopped parsley.
Chef Notes:
Make-Ahead: This can be made up to 1 day ahead of time. Simply keep it covered in the refrigerator until it is ready to be served.
How to Store: Keep covered in the refrigerator for up to 3 days. Baba Ganoush does not freeze well.
If you would like to make a classic baba ganoush instead of Mutabbal, remove the tahini, and garnish with pomegranate syrup or seeds, as well as olive oil. In addition, there is no need to process it in a food processor, simply chop with a knife or mash with a fork.
You can use either raw or roasted tahini in this recipe.
If cayenne is too spicy simply substitute with paprika.
There will be plenty of garlic confit and roasted garlic olive oil left over after this recipe and both will keep in the refrigerator for up to 7 days.
When the eggplant is done roasting the outside skin will firm up and be slightly crispy.
How To Make Armenian Eggplant Rolls
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How To Make Armenian Eggplant Rolls
1 large eggplant, sliced lenghtways
1 cup walnuts, finely chopped
1/2 handful fresh dill, finely chopped
1 tsp salt
cracked pepper
2 crushed garlic cloves
1 tbsp lemon juice
1 tbsp olive oil
1/4 cup ricotta cheese (subsitute sour cream, greek yoghurt or cream cheese)
Garnish with pomegranate seeds