How To make Armenian Eggplant Dip
Ingredients
1
each
egg plant
1/4
cup
red onion, chopped
1/2
cup
milk
1
tablespoon
olive oil
2
tablespoon
lemon juice
1
tablespoon
butter
1
tablespoon
flour
1
salt, to taste
1
pepper, to taste
1
freshly grated nutmeg, to taste
3
oz
parmesan cheese
Directions:
Preheat oven to 400 F.
Prick eggplant with a fork in 10-12 places and rub with olive oil. Bake uncovered for about an hour, or until the pulp feels quite soft. Scoop out the pulp and place in a small saucepan. Add lemon juice and cook over medium heat until the water has evaporated - about 5 minutes.
Saute the onion in butter. Blend enough of the flour in to make a thick roux, then add milk slowly to form a thick sauce. Beat lightly into the eggplant. Season with salt, pepper and nutmeg. Add the parmesan cheese and a few drops of warm milk if dip is too thick.
Store overnight in the refrigerator but bring to room temperature before serving with crackers, bagel chips, or strips of crisped pita.
How To make Armenian Eggplant Dip's Videos
Persian Eggplant Dip: Kashke Bademjan
Print this recipe here:
Ingredients
2 eggplants, peeled and sliced
olive oil
1 large onion, halved and sliced
4-5 garlic cloves, grated
salt, to taste
freshly cracked black pepper, to taste
1/8 teaspoon ground turmeric
saffron broth: a pinch of saffron and 3/4 cup boiling water
2-3 tablespoons kashk, Greek yogurt, or sour cream
2 tablespoons dried mint leaves
Instructions
Season the eggplant slices liberally with salt and place them in a collander. Place a plate on top to weigh them down and set aside for 30-60 minutes. The eggplant will release lots of liquid. Drain it and discard. Pat them completely dry using paper towels.
In the meantime, make the saffron broth by adding a pinch of saffron to a small pitcher. Pour 3/4 cup of boiling hot water into the pitcher and set aside.
Make the caramelized onions: Place the onions, a quarter cup (or more) olive oil in a skillet. Season with a pinch of salt and cook over medium heat until soft and caramelized. Add the garlic and warm through until fragrant. Season with mint and turmeric and warm through. Reserve a quarter of this mixture to use as a garnish.
Heat some oil in a frying pan and fry the eggplant slices in several batches until soft and golden.
Alternatively, you may roast the eggplant in a preheated 425 °F oven until tender.
Once the eggplants are finished frying transfer them to a tray lined with paper towels to absorb the excess oil. Chop the eggplant and add it to the pan with the onions.
Add the saffron broth and cook it over medium-heat for 15 minutes. Add more water if necessary. Mash the eggplant. Taste and adjsut the seasoning if needed. If the eggplant still has a bit of a bitter taste add a half teaspoon or more of sugar.
Add the kashk and mix together.
Transfer the dip to a serving plate. Garnish with the reserved onions, some dried mint, and drizzle some kashk over the top.
Serve this dip with toasted pita bread.
Kali Orexi!Music Used:
Greek Sun Time (With Intro)
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By: tonyanthony
Its All Greek
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YUMMY ROASTED EGGPLANT IKRA - By Ani
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ARMENIAN BAKED EGGPLANT IKRA ( MEZZE )
Baked Armenian Eggplant Spread
( Appetizer )
Eat hot or cold with some fresh leafy greenery, feta cheese, Barbari Bread or with Pita Bread.
Yummy ... ????♥️????
INGREDIENTS...
Ingredients
2 medium Eggplants / washed - dried - sliced in halves ,seasoned well - and then slice into cubes without cutting it through the peal. Leave the skin on and drizzle well with Olive oil and bake.
4 small Tomatoes / or 2 large - diced in small pieces.
10 cloves of Garlic / chopped
1/2 bunch of Parsley / chopped finely
1 large brown Onion / grated
1/2 brown Onion finely chopped
5 to 6 Green Onions / diced finely
1 small green semi hot or no heat Chilli Pepper / grated -
I used a big one ???? we like the heat.
1 red Bell Pepper / grated
SPICES...
2 to 2 1/2 Tbsp. heapping of Pepper Paste / I used an everyday regular tablespoon.
3 tsp. Paprika to start with/ add more later to your taste.
I used 5 to 6 tsp. of paprika. ????
2 tsp. of Cumin / add more later. I used 3 to 4 tsp.
Dry Oregano a lot / for seasoning the eggplants and the sauce.
Lemon Pepper Seasoning / a must !! A lot.. ????
Garlic Powder / to your taste.
3 to 4 tsp. Salt or more.
Pinch of Black Pepper / or more.
Plenty of Olive Oil
DIRECTIONS...
Pre heat the oven on 375*F
Prepare the eggplants,as directed above.
ENJOY ❤
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Easy Romanian roasted eggplant dip (salata de vinete)
THE BEST EGGPLANT DIP RECIPE EVER IS HERE:
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Easy Romanian roasted eggplant dip recipe
Course: Low carb and keto, Appetizers
Cuisine: Romanian
Difficulty: Easy
Servings: 2
Prep time: 5 minutes
Cooking time: 30 minutes
Calories/serving: 200 kcal
************************************************************
NOTE
Roast the eggplant preferably on an open flame. This is one of the easiest eggplant appetizer recipes!
************************************************************
INGREDIENTS
2 eggplants, roasted
1 medium onion, chopped
2 tbsp mayonnaise
1 tsp lemon juice (optional)
3 tbsp vegetable oil (optional)
salt to taste
************************************************************
INSTRUCTIONS
Roast/grill the eggplant on the gas stove or grill until soft using a flat nonstick grill disk. However, roasting on an open flame of a range imparts a nice smokiness into the eggplant flesh. You can also roast it in the oven.
Pierce each eggplant with a fork (they may explode)
Give the eggplants quarter turns on all sides to cook evenly. Small eggplants cook faster (it takes between 20 and 40 minutes, depending on the size).
When the skin is charred and they are tender inside, remove the eggplant to a colander placed in the kitchen sink.
Wash them in cold water to cool off a bit, then peel the dark skin completely using a knife (or just use your hands)
Once the skin is separated, leave the pulp in the colander for at least 30 minutes to drain
Blend the eggplant in the food processor. You can add the vegetable oil one teaspoon at a time (optional)
Add the lemon juice (optional)
Remove eggplant to a nice salad bowl
Add the chopped onion
Add salt
Add the mayonnaise
Stir gently
Chill at least 1 hour
Serve with tomatoes, on toast, pita bread.
************************************************************
FINAL NOTES
Choose smaller eggplants. The large ones may be a bit bitter.
You can freeze the pulp for up to 3 months. I divide the flesh into small quantities; let's say one eggplant/airtight bag. As you can notice in the recipe video I roasted 6 eggplants and used only 2 for this dip. I froze the remaining 4.
Please try the recipe and give me a shout!
Enjoy!
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The Romanian Balls
Vivi & Adara
Armenian Ikra | Savory Eggplant Dip | Vegetarian | Healthy & Delicious
#ikra #eggplant
~ Ingredients ~
4 eggplants
2 medium onions
1/2 cup olive oil
1.5 tsp salt
1 can of tomato paste (10 tbsp)
- - Bon Appétit - -
How to Make Eggplant Dip - Eggplant Spread - Heghineh Cooking Show
How to Make Eggplant Dip - Eggplant Spread - Heghineh Cooking Show
Recipe
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#heghineh #eggplant #dip