How To make Eggplant Dip
1 md Eggplant
3 md Green onions, finely chopped
1 lg Tomato, peeled & chopped
1 sm Clove garlic, finely chopped
1/2 Stalk celery, finely chopped
1 tb Fresh lemon juice or vinegar
1 tb Vegetable oil
1/2 ts Salt
1/4 ts Freshly ground pepper
Eggplant dip is popular in many Mediterranean countries. In the West it is often called poor man's caviar. It's good with raw vegetable dippers or on crisp Melba toast. Prick whole eggplant in several places with a fork. Place in a baking pan and bake in 400 F oven for 30 minutes. Cool, peel and chop finely. (A blender or food processor can be used but avoid overprocessing. Dip is best when it has some crunch.) Combine eggplant, onions, tomato, garlic and celery. Add lemon juice, vegetable oil, salt and freshly ground pepper. Cover tightly and refrigerate for several hours to blend flavors. 2 tb - 17 calories, 2 g carbohydrate, 1 g fat, 1++extra (free exchange)
Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not tested by Elizabeth Rodier, Dec 93.
How To make Eggplant Dip's Videos
Baba Ghanoush - How to Make Roasted Eggplant Dip & Spread
Learn how to make a Baba Ghanoush Recipe! Go to for the ingredient amounts, extra information, and a thousand more video recipes! I hope you enjoy this easy Baba Ghanoush recipe!
Yogurt & Eggplant Dip Recipe
How to make Yogurt & Eggplant dip in easy steps. Yogurt & Eggplant Dip Recipe
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Ingredients:
1 Large Eggplant
1 Garlic Clove
1 Cup Plain Yogurt
1 Tsp Crushed Mint
1 Tsp White Pepper Powder
Salt (as preferred, Approx. 1/4 Tsp )
Preparations:
1- Grill the eggplant.
2- Peel the skin and dice the eggplant.
Directions: for details click
Yogurt & eggplant dip is an healthy dip that can boost your immune system while enjoying the taste. Having a small bowl of yogurt & eggplant dip before meal can be very beneficial.
Yogurt & eggplant dip contains a considerable amount of dietary fiber, therefor it can fill up your stomach and leave less room for other high calorie meal.
it is also very high in calcium, iron, manganese, phosphorus, potassium, riboflavin.
yogurt & eggplant dip also contains high amounts of vitamin B6 and vitamin C.
Yogurt is loaded with antioxidants that can boost your immune system. Regular consumption of yogurt can regulate the digestive system.
It has a positive effect to colon healthy. It is also an excellent ... Read More
Making the world's best eggplant dip
The title explains the video. It's the world's best eggplant dip. Trust.
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 - -
Mutabal (eggplant & yogurt dip)
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⭐️ Mutabal is a delicious Levantine eggplant and yogurt dip similar to baba ganoush but with a richer and creamier texture.
⭐️ Ingredients
3 medium eggplants about 3 pounds or 1.3 kilograms
1 clove garlic
5 tablespoons (75 grams) tahini
4 tablespoons (60 grams) lemon juice
4 tablespoons (60 grams) Greek yogurt sub plain or unsweetened non-dairy yogurt
1 tablespoons (15 grams) extra virgin olive oil + more to drizzle
1 teaspoons salt or more to taste
¼ teaspoon black pepper
1 handful flat-leaf parsley chopped
OPTIONAL GARNISH
2 tablespoons pine nuts lightly toasted on a pan
2 tablespoons pomegranate seeds
1 pinch paprika
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
The Best Baba Ganoush Recipe
Learn how to make the best homemade baba ganoush recipe. This recipe is very easy to make, vegan, perfect as a dip or as a side dish. If you are not familiar with baba ganoush, it's a middle eastern dip made of roasted or grilled eggplants, blended with tahini, olive oil and garlic. The result is creamy, rich and smoky side dish.
Full written recipe + tips how to make the best baba ganoush:
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Ingredients:
2 Medium-large eggplants
2 Garlic cloves, crushed
1/3 cup (80g) Tahini, raw
1/4 cup (60ml) Olive oil
2 tablespoons Lemon juice
Salt to taste
1/2 teaspoon Cumin
1/4 teaspoon Paprika
For garnishing (optional):
Paprika
Olive oil
Parsley, chopped
Directions:
1. Preheat oven to 450F (225C). Line a baking tray with parchment paper or with a foil.
2. Pierce the eggplants with a fork, place them on the baking sheet and roast them for 40-50 minutes, or until it is soft and collapses to the touch. Remove from the oven and allow to cool.
3. Peel the skin (or just scoop the flesh out) and remove as much seeds as possible. Drain the eggplants from the liquids and place in a food processor.
4. Add garlic, lemon juice, olive oil, tahini, salt, pepper and paprika. Process just until everything is blended, do not over process.
5. Transfer to a serving dish, sprinkle with chopped parsley, paprika, and some olive oil. Serve with pita and veggies.
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