How To make Eggplant Spread
1 Eggplant; 1 to 1 1/2 pounds
2 tb Fresh parsley; minced
2 tb Fresh cilantro; minced
1 ts Ground cumin
1 ts Ground coriander
1/2 ts Garlic powder
1/4 ts Salt; optional
ds Tabasco sauce Recipe by: The New McDougall Cookbook Preparation Time: 1:10 Preheat the oven to 350 degrees. Cut the stem off the eggplant and prick it all over with a fork. Place it directly on the oven rack and bake for about 1 hour, or until the eggplant is soft and the skin is wrinkled. Remove from the oven and allow to cool. When it is cool enough top handle, peel and chop. Place in a blender or food processor with the parsley and cilantro. Process until smooth. Place in a saucepan and add the remaining ingredients. Cook, stirring, until the mixture thickens slightly, about 10 minutes. 75 calories, 0.9 grams fat per 1/2 cup serving.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
How To make Eggplant Spread's Videos
Kashk o Bademjan Persian Eggplant Dip Recipe!!
Kashk o Bademjan Persian Eggplant Dip Recipe!!
Promise you will love this recipe, perfect for hosting an event and want to serve an appetizer or all around meal. Bonus: it's also Vegetarian.
#kashkobademjan #persianeggplantdip #persianfood
Ghormeh Sabzi Recipe (Favorite Persian Stew):
Ingredients:
2 medium eggplants
2 cloves of garlic
1 onion
dried mint
kashk
turmeric
salt and pepper
cooking oil
water
Kashk o Bademjan Persian Eggplant Dip Recipe!!
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. ❤️
Moroccan-Inspired Tomato & Eggplant Spread (Zaalouk) by @FitMenCook
Looking for more Le Creuset Braiser recipes? Try this flavor-packed Moroccan-inspired dish from @FitMenCook. Grab the recipe (and the Agave Braiser!) at the links below.
5 qt. Braiser in Agave:
Moroccan-Inspired Tomato & Eggplant Spread (Zaalouk):
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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Classic BABA GANOUSH (The Best Eggplant Dip ever) - EASY & DELICIOUS - Chef Michael
???? ????????????????????????????????-???????????????????? ???? ???????????????? ???????????????????????????????? (Smoky eggplant dip) ????
FREE RECIPE:
Literally so fun to make for your next grill out (or just for yourself) cuz this dip is creamy, smoky, and tasty af. Honestly, there isn’t much better than cooking over fire, so why not start with some veggies! This recipe is Keto/low-carb, healthy, and easily Vegan and dairy free (just leave out the yogurt). Packed with healthy fats from the sesame tahini and olive oil, this is just all around goodness. ????
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And don’t worry if you don’t have a charcoal grill! The recipe on my blog (link above) has SEVERAL other options so anyone can make this from home even without a grill. ????
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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 - -