How To make Armenian Eggplant Dip

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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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

Armenian Eggplant Dip - Kitchen Cat

Get the App from Google Play:
★ Kitchen Cat ★ Armenian Eggplant Dip Recipe.
A recipe from the KC Appetizers collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 tb : Flour
1 tb : Butter
1 md : Egg Plant
2 tb : Lemon Juice
1 tb : Olive Oil
Freshly Grated Nutmeg
Salt and Pepper; to Taste
1/4 c : Chopped Red Onion
3 oz : Parmesan Cheese
1/2 c : Milk

Best Vegeterian Eggplant Dip, Baba Ghanoush, Mutabbal Recipe

Click here: - Best Vegeterian Baba Ghanoush Mutabbal Recipe - Eggplant Tahini Dip Recipe

Best Vegeterian Baba Ghanoush Mutabbal Recipe - Flora's Mediterranean Kitchen

Baba Ghanoush is a Middle Eastern/Mediterranean/Lebanese eggplant dip. It can be eaten with small pieces of pita chips, or potato chips, or fresh pita bread or vegetables. It's really tasty and it's vegetarian since include yogurt. You can always skip the yogurt if you want something vegan but we like to include the yogurt in this dish so that it makes the dish a little tangy and makes it a little lighter and lighter in color. It blends with the eggplants and tahini better with a nicer consistency.

You will need

3 large eggplants grilled/roasted on top of the stove or in the oven. Once eggplants are roasted you need to remove the skins.

1 teaspoon Salt (but feel free to add or takeaway to taste)

5 Garlic Cloves Made Into A Paste

1.5 Cups Tahini

1/2 - 3/4 Cup Yogurt depending how thick and creamy you would like it. Depends on eggplant size.

3 Lemons Juiced about a 1/4 cup

Feel free to adjust the ingredients depending on how big or small your eggplants are.

Start out by grilling or roasting your eggplants on top of the stove or in the oven with the skins on. Roasting on top of the stove gives the eggplants the smoky flavor that is required for the baba ghanoush. You can also grill eggplants on a barbecue. We want to stress that the flavor of the baba ghanoush is the smokeyness.

Once the eggplants are grilled and roasted take them off the grill and set them aside and cover with a plastic wrap for about 10 minutes so the steam will stay in. This is good to do so that when you are ready to peel the eggplant skins that they come off much easier.

Once the eggplants are ready go ahead and peel the skins off carefully and put the eggplants in a bowl. Use a pestle to crush and flatten the eggplants in a flat bowl. We want to make sure the eggplants are stringy/thready. If you don't have a pestle feel free to use a fork. We want the eggplant to be stringy like string cheese.

Add the crushed garlic in with the eggplants as well as the lemon juice. Continue mashing the eggplants along with the garlic and lemon juice with the pestle or a fork. This will blend the ingredients perfectly. Never ever use a blender to make baba ghanoush.

To make garlic paste add 5 cloves of garlic with 1 teaspoon of salt into a mortar and crush with the pestle until you get a paste consistency.

Next add the yogurt and tahini to the eggplant mixture and mix together with the pestle or a fork. Mix it until all the ingredients are blended nicely. We want to make sure the eggplant becomes like a cheese or has a cheesy/stringy consistency. Add salt to taste.

Once you are happy with the consistency of the baba ghanoush and you are happy with the taste put a nice amount of the baba ghanoush into a serving bowl and decorate with a pinch of cumin and a pinch of Aleppo pepper. If you don't have Aleppo pepper you can use any kind of chili powder. Then chop a little bit of parsly and decorate the baba ghanoush. And drizzle a little virgin olive oil on top of the baba ghanoush. This is for presentation purposes if you are preparing it for guests or a party or something. Serve with pita bread for the best mezze experience.

And that's it this is the simple recipe for preparing Lebanese style Baba Ghanoush or Mutabbal or eggplant dip. It's vegeterian and it's healthy.

Click here: - Best Vegeterian Baba Ghanoush Mutabbal Recipe - Eggplant Tahini Dip Recipe

Spicy Roasted Eggplant Dip by Alphafoodie

This Spicy Roasted Eggplant Dip is inspired by Trini-Indian Baigan Choka & Indian Baigan Bharta dishes – combining roasted eggplant with tomatoes, garlic, onion, and a Scotch Bonnet pepper for a flavorful mashed eggplant dip!

Full recipe:

How To Make Ikra Dip

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How To Make Ikra Dip (Russian Poor Mans Caviar)

3-4 medium size eggplants
2 capsicums (red or green)
1 tbsp salt
1/2 tbsp white pepper (or black)
2 diced onions

1/4 cup vegetable oil
3 crushed garlic gloves
1 tsp turmeric
1 tbsp cumin powder
1/2 tsp ground chilli
1.5-2 heaped tbsp tomato paste
1/2 cup water