Best Eggplant Mushroom Dip Recipes

EGGPLANT - MUSHROOM DIP image

Provided by Lori-Jo Wahl

Time 30m

Number Of Ingredients 15

1 large eggplant (1 1/2 to 2 pounds)
1/4 c olive oil
1 medium green pepper, chopped
1 medium onion, chopped
4 clove garlic, minced
1 c fresh mushrooms, chopped
1-6 oz. can(s) tomato paste
1/2 c water
2 Tbsp red wine vinegar
2 tsp sugar
1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp pepper
lettuce leaves
pita chips, bagel chips or your favorite chip

Steps:

1. Lay eggplant on its side, cutting a thin slice from the eggplant to form a flat base, if necessary. Horizontally slice off the top about one-fourth of eggplant. Carefully scoop out pulp, leaving a 1/4 inch shell; chop enough pulp to measure 3 cups. Reserve remaining pulp for another use. Set eggplant shell aside.
2. Heat oil in a heavy saucepan over medium-low heat; add 3 cups chopped eggplant, green peppers, onions, & garlic. Cover & cook 15 minutes, stirring occasionally. Add mushrooms & next 7 ingredients. Bring to a boil; cover, reduce heat, & simmer 15 minutes or until eggplant is tender, stirring occasionally. Cool slightly; cover & chill at least 2 hours.
3. Line eggplant shell with lettuce. Spoon dip into lettuce-lined shell; serve with pita chips or bagel chips.

EGGPLANT-MUSHROOM DIP image

Yield 3 Cups

Number Of Ingredients 14

1 large eggplant (1½ to 2 pounds)
¼ cup olive oil
1 medium-size green pepper, chopped
1 medium onion, chopped
4 cloves garlic, minced
1 cup fresh mushrooms, chopped
1 (6-ounce) can tomato paste
½ cup water
2 tablespoons red wine vinegar
2 teaspoons sugar
½ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon pepper
Lettuce leaves

Steps:

Lay eggplant on its side, cutting a thin slice from eggplant to form a flat base, if necessary. Horizontally slice off about top one-fourth of eggplant. Carefully scoop out pulp, leaving a ¼ inch shell; chop enough pulp to measure 3 cups. Reserve remaining pulp for another use. Set eggplant shell aside. Heat oil in a heavy saucepan over medium-low heat; add 3 cups chopped eggplant, green pepper, onion, and garlic. Cover and cook 15 minutes, stirring occasionally. Add mushrooms and next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until eggplant is tender, stirring occasionally. Cool slightly; cover and chill at least 2 hours. Line eggplant shell with lettuce. Spoon dip into lettuce-lined shell; serve with pita chips or bagel chips. Per tablespoon: Calories 18, fat 1.2g, cholesterol 0mg, sodium 27mg.