Mediterranean Eggplant Dip Recipes

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MEDITERRANEAN EGGPLANT DIP

I love Mediterranean food, and the flavors in this dip are so vibrant. We make our own mini sandwiches once this platter is complete. -Stacy Mullens, Gresham, Oregon

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 4 cups.

Number Of Ingredients 11



Mediterranean Eggplant Dip image

Steps:

  • Preheat oven to 400°. Cut eggplant crosswise into 1-in. slices; place on a greased 15x10x1-in. baking pan. Top with onion and garlic cloves. Drizzle with oil., Roast until eggplant is very soft, 40-45 minutes, turning and stirring vegetables once. Cool slightly., Place eggplant mixture in a food processor; process until blended. Transfer to a large bowl; stir in sour cream, lemon juice, salt, pepper and, if desired, liquid smoke., Sprinkle with parsley. Serve with flatbread and vegetables as desired.

Nutrition Facts : Calories 77 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 132mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

1 large eggplant (about 1-1/2 pounds), peeled
1 small onion, coarsely chopped
6 garlic cloves, peeled
3 tablespoons olive oil
2 cups reduced-fat sour cream
4 teaspoons lemon juice
3/4 teaspoon salt
1/2 teaspoon pepper
10 drops liquid smoke, optional
Minced fresh parsley
Optional ingredients: Naan flatbread wedges or miniature pitas, cherry tomatoes, celery sticks, julienned red pepper, baby carrots and Greek olives

MEDITERRANEAN EGGPLANT DIP

Categories     easy, appetizer

Time 45m

Yield 15 to 20 hors d'oeuvre servings

Number Of Ingredients 9



Mediterranean Eggplant Dip image

Steps:

  • Preheat oven to 400 degrees.
  • Spear the eggplants several times with a knife, so that they will not explode in the oven. Bake them for 25 to 35 minutes or until a knife goes into them with no resistance.
  • Slice the eggplants in half. With a spoon, remove the eggplant flesh from the skin. (It is easiest to do while the eggplant is still hot; wear a rubber glove.) Purée the eggplant.
  • When the purée has cooled, add all the remaining ingredients, reserving a little parsley and diced peppers for garnishing.
  • Taste for salt; add more if necessary.
  • Serve with fresh or toasted wedges of pita bread and leaves of curly lettuce or chicory.

Nutrition Facts : @context http, Calories 41, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 2 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 199 milligrams, Sugar 3 grams

2 pounds eggplant
1 or 2 cloves of garlic, pressed
1/4 cup tahini (Middle Eastern sesame paste)
1/4 cup lemon juice
6 ounces peeled, chopped tomatoes (about 1 cup)
1/2 pound green and/or red peppers, diced
8 scallions, sliced, or about 1 cup
1/4 cup chopped parsley
2 teaspoons salt or 1 tablespoon spiced salt

MEDITERRANEAN EGGPLANT DIP

Make and share this Mediterranean Eggplant Dip recipe from Food.com.

Provided by threeovens

Categories     Vegetable

Time 28m

Yield 1 3/4 cups, 8 serving(s)

Number Of Ingredients 11



Mediterranean Eggplant Dip image

Steps:

  • In a food processor, combine chickpeas, basil, garlic, lemon juice, salt and eggplant; process until smooth.
  • While processor is running add olive oil in a steady stream; process until smooth.
  • Transfer to a serving dish.
  • Drizzle with olive oil.
  • Garnish with fresh basil and walnuts.

Nutrition Facts : Calories 98.9, Fat 7.1, SaturatedFat 1, Sodium 199.1, Carbohydrate 7.7, Fiber 1.7, Sugar 0.3, Protein 1.6

1 cup chickpeas, rinsed and drained
1 tablespoon fresh basil
1 garlic clove
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1 cup eggplant, roasted (or grilled)
1/4 cup extra virgin olive oil
olive oil
fresh basil (to garnish)
walnuts, toasted
pita bread, wedges grilled

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