Appetizer - Ina garten roasted eggplant dip recipes

Author: Alphonso Blum  

Get Roasted Eggplant Spread Recipe from Food Network Get Smoky Eggplant Dip with Yogurt and Mint Recipe from Food Network A deliciously tasty low fat spread made from pureed roasted eggplant, peppers and onion. Get Roasted Eggplant Parmesan Recipe from Food Network

Roasted Eggplant Spread

Get Roasted Eggplant Spread Recipe from Food Network
Provided by: Ina Garten
Total time: 60 minutes
Cook time: 45 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: middle-eastern
Number of ingredients: 11

Ingredients:

• 2 medium eggplants, peeled
• 1 red bell pepper, seeded
• 1 red onion, peeled
• 2 garlic cloves, minced
• 3 tablespoons good olive oil
• 1/2 teaspoon cayenne pepper
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons lemon juice
• 2 tablespoons tahini
• 3 tablespoons chopped parsley, plus extra for garnish

How to cook:

1. Preheat the oven to 400 degrees F.
2. Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, cayenne and salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
3. Place the vegetables in a food processor fitted with a steel blade, add the lemon juice and tahini, and pulse 3 or 4 times to blend. Taste for salt and pepper. Transfer to a bowl and add the chopped parsley. Garnish with extra parsley.

Notes: Cook Roasted Eggplant Parmesan with Ina Garten, Ina roasts her eggplant instead of frying it in this still-decadent eggplant parm (plus, she uses Duration: 3:45

Tags:

eggplant dip with yogurt and mint smoky eggplant dip with yogurt and mint ina garten roasted eggplant dip

Cook Roasted Eggplant Parmesan with Ina Garten

Ina roasts her eggplant instead of frying it in this still-decadent eggplant parm (plus, she uses Duration: 3:45

Easy Roasted Eggplant Dip | -Low Point Dip Series #eggplantdip

HI Welcome to my WW weight loss journey! Come join me and let's lose weight and feel better Duration: 9:30

Smoky Eggplant Dip with Yogurt and Mint

Get Smoky Eggplant Dip with Yogurt and Mint Recipe from Food Network
Provided by: Ina Garten
Total time: 55 minutes
Cook time: 15 minutes
Yields: 6 servings
Number of ingredients: 9

Ingredients:

• 2 1/2 pounds eggplant (2 medium)
• 1/4 cup plain whole milk Greek yogurt
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons julienned fresh mint leaves, plus extra for serving
• 1 tablespoon minced garlic (3 cloves)
• Good olive oil
• 1/2 teaspoon Sriracha
• Kosher salt and freshly ground black pepper
• Grilled or toasted pita triangles, for serving

How to cook:

1. Make a fire on one side of a charcoal grill. When the fire is hot, prick the eggplants all over with a fork, and place them on the hot side of the grill for 10 minutes, turning occasionally, to char the skin all over. Move the eggplants to the cool side of the grill, put on the lid, making sure the vents are open, and roast the eggplants for 40 to 45 minutes, until they collapse when you press on them, turning once halfway through. Transfer the eggplants to a platter and cut in half lengthwise, allowing any liquid to run out.
2. With a slotted spoon, scoop the insides of the eggplants into the bowl of a food processor fitted with the steel blade, discarding the skin and any excess liquid. Add the yogurt, lemon juice, mint, garlic, 1 tablespoon olive oil, the Sriracha, 2 teaspoons salt, and 1 teaspoon pepper. Pulse just five or six times to combine but not puree the ingredients. Taste for seasonings; it should be highly seasoned!
3. Transfer to a shallow serving bowl, drizzle with olive oil, sprinkle with extra mint and salt, and serve warm or at room temperature with pita triangles.

Notes: Roasted Eggplant Spread from Ina Garten Recipe, ingredients · 2 medium eggplants, peeled · 1 red bell pepper, seeded · 1 red onion, peeled · 2 garlic cloves · 3 tablespoons olive oil · ⁄2 teaspoon cayenne pepper

Roasted Eggplant Spread Recipe

A deliciously tasty low fat spread made from pureed roasted eggplant, peppers and onion.
Provided by: Martha McKinnon | Simple Nourished Living
Total time: 75 minutes
Cook time: 45 minutes
Prep time: 30 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 8

Ingredients:

• 1 medium eggplant, peeled and cut into 1-inch cubes
• 2 red bell peppers, seeded and cut into 1-inch cubes
• 1 red onion, peeled and cut into into 1-inch chunks
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1-1/2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon tomato paste

Nutrition:

• Serving Size: 1 /4 cup
• Calories: 62 kcal
• Carbohydrate: 7 g
• Protein: 1.1 g
• Fat: 3.7 g
• Fiber: 3 g

How to cook:

1. Preheat your oven to 400F degrees.
2. Place the eggplant, bell pepper and onion into a large bowl. Add the garlic, olive oil, salt and pepper and toss everything to coat with the oil.
3. Spread the mixture out onto a large baking sheet.
4. Bake for 20 minutes and then remove pan from the oven and turn the vegetables over.
5. Return to the oven and continue to bake until the vegetables are soft and lightly browned, 20 to 25 minutes more.
6. Remove from the oven and cool slightly.
7. Place the vegetables in a food processor fitted with a steel blade, add the tomato paste and pulse several times to blend. Taste and add more salt and pepper as necessary.

Notes: Ina's Roasted Eggplant Dip, Ina's Roasted Eggplant Dip. This is one of my favorite dips/spreads of all time. It's from Ina Garten's first and best cookbook The Barefoot Contessa , and s

Roasted Eggplant Parmesan

Get Roasted Eggplant Parmesan Recipe from Food Network
Provided by: Ina Garten Bio & Top Recipes
Total time: 105 minutes
Cook time: 20 minutes
Yields: 6 servings
Number of ingredients: 13

Ingredients:

• 2 1/2 pounds eggplant, unpeeled, halved lengthwise, and sliced 1/4 to 1/3 inch thick
• 3/4 cup good olive oil
• 1 tablespoon dried oregano
• Kosher salt and freshly ground black pepper
• 1 (24-ounce) jar marinara sauce, such as Rao's
• 1/2 cup julienned fresh basil leaves
• 1 pound fresh buffalo mozzarella, thinly sliced
• 8 ounces garlic and herb goat cheese, such as Montrachet
• 1½ cups freshly grated Italian Parmesan cheese
• 1 1/3 cups fresh bread crumbs from a country loaf
• 4 garlic cloves, minced
• 1/4 cup chopped fresh basil or parsley leaves
• 1/4 cup good olive oil

How to cook:

1. Preheat the oven to 400 degrees F and arrange three racks evenly spaced.
2. Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, using all the oil. Sprinkle with the oregano, crushing it lightly in your hands, then sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Bake for 15 minutes. Turn the slices and rotate the pans in the oven and bake for another 10 minutes, until tender. Leave the oven at 400 degrees F.
3. In a 10 by 14 by 2-inch ceramic baking dish, spread a third of the marinara sauce. Arrange a third of the eggplant on top in one layer. Scatter a third of the basil, a third of the mozzarella, a third of the goat cheese, and a third of the Parmesan on top. Repeat twice, starting with the marinara and ending with the Parmesan, making sure each layer is evenly distributed.
4. For the topping, place the bread crumbs, garlic, and basil in a food processor and pulse to combine. Add the 1/4 cup olive oil and 1 teaspoon salt and pulse to moisten the crumbs. Sprinkle the mixture evenly over the dish.
5. Bake for 45 to 50 minutes, until bubbling and golden brown. Allow to sit at room temperature for 10 minutes before serving.

Notes: Roasted Eggplant Spread Recipe, Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, cayenne and salt and pepper. Spread them on a