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
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 - -
Turkish Roasted Eggplant Dip [Köz Patlıcan]
#recipesaresimple
#roastedeggplantdip
Roasted eggplant is used in lots of cuisines. In Turkey, one such preparation is very similar to Mutabbal or Baba Ganoush, but is served differently. I am totally in love with this and can finish a bowlful with some warm Khubz or any pita bread. It may also be served with Rice dishes and Pilafs. I have served it with Chicken Kapama. Thanks once again to Kumru for teaching me how it is authentically made
music - dear autumn - IKSON
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The CREAMIEST Eggplant Dip. Guaranteed!
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Baba ghanoush is the perfect Aubergine dip, it's packed with flavour, super creamy, and easy to make. This Baba Ghanoush recipe can be made two ways, the Egyptian way and the Syrian one. But which one is better?
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0:00 Intro
0:18 The best ways to cook aubergines
2:18 Preparing and draining aubergine flesh
2:53 Egyptian Baba ghanoush recipe
3:44 Egyptian Baba ghanoush taste test
5:25 Syrian & Lebanese Baba ghanoush recipe
7:26 How to serve baba ghanoush like a pro
8:12 Syrian vs Egyptian; Which one is better?
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Egyptian Baba ghanoush / Moutabel:
800g Aubergines ~ 250g roasted aubergine flesh drained
15-25g parsley
2 Garlic Cloves
2 Tbsp tahini
2-4 Tbsp yoghurt depending upon how thin you want it
2 Tbsp freshly squeezed lemon juice
2 Tsp Vinegar
3/4 Tsp Salt
1/4 Tsp Ground Cumin
1/4 Tsp Ground Coriander
1/8 Tsp Cayenne Pepper
Olive oil for topping
Syrian / Lebanese Baba ghanoush:
800g Aubergines ~ 250g roasted aubergine flesh drained
1/2 Small onion
1 Small Tomato
1 Sweet Red pepper
1 Green Chili
1 clove garlic
10g Parsley
5g Mint
10g Pomegranate Molasses
1/4 Cup Lemon Juice
25g Olive oil
3/4 Tsp Salt
1/8 Tsp Cumin
Mutabal (eggplant & yogurt dip)
Get the Recipe:
⭐️ 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 » 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.
Roasted red pepper and eggplant dip #recipe #cooking #foodwaste #zerowaste