ARMENIAN EGGPLANT (AUBERGINE) DIP
Make and share this Armenian Eggplant (Aubergine) Dip recipe from Food.com.
Provided by katie in the UP
Categories Vegetable
Time 20m
Yield 1 batch
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Prick eggplant with a fork in 10-12 places and rub with olive oil.
- Bake uncovered for about an hour, or until the pulp feels quite soft.
- Scoop out the pulp and place in a small saucepan. Add lemon juice and.
- cook over medium heat until the water has evaporated - about 5.
- minutes.
- Saute the onion in butter. Blend enough of the flour in to make a.
- thick roux, then add milk slowly to form a thick sauce. Beat lightly.
- into the eggplant. Season with salt, pepper and nutmeg. Add the.
- Parmesan cheese and a few drops of warm milk if dip is too thick.
- Store overnight in the refrigerator but bring to room temperature.
- before serving with crackers, bagel chips, or strips of crisped pita.
Nutrition Facts : Calories 483.6, Fat 30.6, SaturatedFat 12.2, Cholesterol 47.6, Sodium 154.5, Carbohydrate 49.6, Fiber 19.5, Sugar 15.3, Protein 10.9
This is a spicy dip that could be served with Flat Bread, Nan bread or Turkish Bread. The recipe was found in a book called 'Creative food - Finger Food' by The Australian Woman's Weekly.
Provided by Chef floWer
Categories Spreads
Time 50m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Place eggplant on oven tray. Bake, uncovered, in moderate oven 180°C about 40 minutes or until soft.
- Remove eggplant and place eggplant in paper bag for 10 minutes.
- Remove and discard eggplant skin, chop flesh.
- Blend or process eggplant with remaining ingredients until smooth. You may need to add more yoghurt depending how smooth or thick you prefer your dip. Cover, refrigerate until cold.
ARMENIAN STUFFED EGGPLANT (IMAM BAYILDI)
Served as an easy vegetarian side dish or entree, this eggplant will delight even the most picky eater. The eggplant becomes tender in the oven and absorbs the flavors of tomato, onion, and bell pepper for a wonderful Middle Eastern dish. I made this dish for Thanksgiving; it was a big hit with my Armenian grandmother! Serve with sides of tabuli salad, hummus, and a whole wheat pita. I hope you enjoy this taste of Armenia from my family to yours!
Provided by Chef Joanna
Categories Fruits and Vegetables
Vegetables
Eggplant
Time 1h20m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Cut eggplants in 1/2, then cut each 1/2 into thirds, leaving 12 eggplant spears total. Place on a baking sheet and brush with 2 tablespoons olive oil.
- Roast in the preheated oven until fork tender, 15 to 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C).
- While eggplants are cooking, heat remaining 2 tablespoons olive oil over medium heat in a medium to large pan. Add bell pepper, onion, and garlic to the hot pan and cook until onions become tender, 5 to 7 minutes. Stir in tomatoes and cook until most of the liquid has evaporated, 2 to 3 minutes. Set aside to cool.
- Remove eggplants from the oven and let cool slightly, 5 to 10 minutes. Transfer eggplants to a 9x13-inch baking dish. Slice each spear vertically using a fork and knife, being careful not to cut through skin. Pry each open and fill with 2 to 3 tablespoons of tomato filling. Cover with tomato sauce.
- Bake in the preheated oven until bubbling, about 30 minutes. Season with salt and pepper. Garnish with parsley.
Nutrition Facts : Calories 248.8 calories, Carbohydrate 30.3 g, Fat 14.4 g, Fiber 15 g, Protein 5.5 g, SaturatedFat 2 g, Sodium 332.1 mg, Sugar 11.4 g
ARMENIAN EGGPLANT (AUBERGINE) CASSEROLE
Make and share this Armenian Eggplant (Aubergine) Casserole recipe from Food.com.
Provided by Julesong
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F.
- Pare and dice eggplant.
- Heat oil in skillet, add onion, green pepper, and eggplant.
- Stir over low heat until eggplant is soft.
- Add tomatoes (may substitute canned Italian solid pear shape tomatoes, drained), salt, and freshly ground pepper.
- Simmer a few minutes.
- At this point you can add basil, chives, parsley, tarragon or oregano to taste.
- Turn into casserole dish and bake at 325 degrees F for 40 minutes.
- Casserole may be served hot or cold, with sour cream.
Nutrition Facts : Calories 187.6, Fat 14, SaturatedFat 2, Sodium 882.6, Carbohydrate 15.8, Fiber 6.3, Sugar 7.8, Protein 2.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
Armenian Eggplant Aubergine Dip Recipes: A Delicious Twist on Traditional Dip
Armenian cuisine is known for its delicious dips and appetizers, and one of the most popular ones is the eggplant aubergine dip. This dip is also known as baba ganoush, which is a Middle Eastern version of the dip that has been adapted by Armenian cooks. The Armenian eggplant dip recipes are different from their Middle Eastern counterparts, as they include additional ingredients and spices that give the dip a unique flavor.
The Armenian eggplant aubergine dip is made from roasted eggplants, tahini, garlic, lemon juice, and olive oil. This simple combination of ingredients makes for a delicious and healthy dip that can be served with pita bread, crackers, or fresh vegetables. However, Armenian cooks have taken this basic recipe and added their own twists to create a variety of unique and flavorful dips.
One variation of the Armenian eggplant aubergine dip is the addition of walnuts. This gives the dip a slightly nutty flavor and adds some crunch to the texture. Other variations include the addition of pomegranate molasses, which adds a tangy sweetness to the dip, and the use of yogurt, which gives the dip a creamy texture.
In Armenian cuisine, eggplant is a staple ingredient, and there are many other eggplant dishes besides the eggplant aubergine dip. One popular dish is eggplant dolma, where the eggplant is stuffed with a filling of rice, onions, and ground beef. Another popular dish is eggplant moussaka, which is similar to the Greek version but includes more spices and herbs.
Armenian cuisine is also known for its use of fresh herbs and spices, such as cilantro, parsley, mint, and dill. These herbs are often used to garnish dishes and add an extra layer of flavor. In eggplant dishes, the herbs are often used in the stuffing or as a topping.
Aside from the eggplant dip, Armenian cuisine offers a variety of other delicious dips and appetizers. One such appetizer is the stuffed grape leaves, or dolma. This dish is made from grape leaves stuffed with a filling of rice, onions, and ground beef, flavored with fresh herbs and spices. Another popular appetizer is the cheese borek, which is a savory pastry filled with feta cheese and herbs.
Armenian cuisine also offers a wide variety of meat dishes, such as kebabs, shawarma, and stews. These dishes are often made with lamb or beef, and are flavored with a variety of spices and herbs. One popular stew is the lamb and eggplant stew, where the lamb is slowly cooked with eggplant, tomatoes, onions, and a variety of spices.
Armenian cuisine also offers a variety of desserts, such as baklava, which is a pastry filled with nuts and honey syrup, and gata, which is a sweet bread filled with a rich filling of butter and sugar. Other popular desserts include the apricot tart and the honey cake.
In Armenian culture, food is an important part of social gatherings and celebrations. Family and friends often come together to share a meal and celebrate special occasions, such as weddings and holidays. Armenian cuisine is also influenced by the country's history and geography, with many dishes reflecting the various cultures that have inhabited the region over the centuries.
In conclusion, Armenian eggplant aubergine dip recipes are a delicious twist on the traditional dip, offering a unique combination of flavors and spices. This dip is just one example of the many delicious and healthy dishes that Armenian cuisine has to offer. Whether you are looking for a simple appetizer or a hearty stew, Armenian cuisine is sure to satisfy your taste buds and leave you wanting more.
Armenian eggplant dip or aubergine dip is a traditional dip made with roasted eggplants and spices. This dip is extremely popular in the Mediterranean region and is a great appetizer or snack to enjoy with pita bread or crackers. The creamy texture of the dip combined with the smoky flavor of roasted eggplants makes it a great addition to any party menu. In this article, we will provide you with valuable tips on how to make the perfect Armenian eggplant dip.
1. Choose the Right Eggplants
Choosing the right eggplants is the key to making delicious Armenian eggplant dip. It is important to choose eggplants that are firm and heavy for their size. The skin of the eggplant should be shiny and smooth, without any blemishes or bruises. The color of the eggplant should be dark purple, which indicates that it is ripe and flavorful.
Tip:
When selecting eggplants, make sure to avoid those that have a lot of seeds or are soft to the touch.
2. Roasting the Eggplants
Roasting the eggplants is a crucial step in making Armenian eggplant dip. It is important to roast the eggplants until they are soft and tender, which will bring out their natural sweetness and smoky flavor. Roasting also helps to remove any bitterness that may be present in the eggplants.
Tip:
To roast the eggplants, prick them with a fork in several places and place them on a baking sheet. Roast the eggplants in a preheated oven at 400 degrees Fahrenheit for about 40-50 minutes, or until they are soft and tender.
3. Peeling the Eggplants
Peeling the eggplants is another important step in making Armenian eggplant dip. Once the eggplants are roasted, allow them to cool for a few minutes before peeling off the skin. Peeling off the skin will give the dip a smoother texture and eliminate any toughness or bitterness from the skin.
Tip:
To peel the eggplants, use a knife to cut off the stem, and then gently remove the skin with your fingers. If the skin is difficult to remove, you can use a vegetable peeler to scrape it off.
4. Seasoning the Dip
Seasoning the dip is an important step in making Armenian eggplant dip. The right combination of spices and herbs can enhance the flavor of the dip and give it a unique taste. Some of the common herbs and spices used in Armenian eggplant dip are garlic, lemon juice, parsley, mint, cumin, and coriander.
Tip:
Experiment with different spices, herbs, and seasoning to find the perfect combination for your taste.
5. Adding Yogurt or Tahini
Adding yogurt or tahini is a great way to add creaminess and richness to Armenian eggplant dip. Yogurt gives the dip a tangy flavor and a smooth texture, while tahini adds nuttiness and a slightly bitter taste.
Tip:
Choose plain, unsweetened yogurt for the dip, and use tahini in moderation to avoid overpowering the other flavors.
6. Serving Suggestions
Armenian eggplant dip can be served in many different ways. It is a great appetizer or snack to enjoy with pita bread or crackers, but it can also be used as a dip for vegetables or chips. The dip can be stored in an airtight container in the refrigerator for up to 5 days.
Tip:
Garnish the dip with fresh parsley, mint, or paprika for an extra boost of flavor and color.
Conclusion
Armenian eggplant dip is a delicious and versatile dip that is easy to make at home. By following these valuable tips, you can make the perfect flavorful dip that will impress your guests and become a staple in your party menu. Remember to choose the right eggplants, roast them to perfection, peel off the skin, season the dip with the right spices and herbs, and add yogurt or tahini for creaminess. Don't forget to experiment with different serving suggestions to find the perfect match for your taste.
Related Topics
