Best Roasted Eggplant And Garlic Dip Recipes

Roasted Eggplant, Onion and Garlic Dip or Spread image

Provided by Ducky

Categories Spreads

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 small eggplant
1 onion
3 cloves garlic (increase or decrease to taste)
1 tablespoon extra virgin olive oil
2 teaspoons balsamic vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon grated parmesan cheese
salt
black pepper, coarsely ground
1/4 cup cilantro, loosely packed roughly chopped

Steps:

Preheat oven to 400 degrees F.
Rub eggplant and onion with olive oil and place on a baking sheet.
Bake about 25-30 minutes, until the eggplant and onion have softened, turning once.
Add the garlic to the baking sheet at the baking halfway point, approximately 15 minutes.
Remove from oven and cool until able to handle.
Peel the eggplant and garlic and place into food processor (easiest way to get the eggplant is to cut in half and scoop it out with a spoon).
Cut the onion into quarters or large chunks and add to the food processor.
Add vinegar, lemon juice, parmesan, salt and pepper.
Pulse until it is of a dip or spread consistency.
Add cilantro and briefly pulse.
Taste and adjust the seasonings.
Refrigerate until ready to eat.

Roasted Eggplant and Garlic Dip image

Yield Makes about 2 cups

Number Of Ingredients 4

2 small heads garlic
1 eggplant (1 pound)
1/4 cup extra-virgin olive oil
1 teaspoon red-wine vinegar, or to taste

Steps:

Preheat oven to 425°F.
Separate garlic cloves without peeling and tightly wrap together in foil. Prick eggplant with a fork. In a shallow baking pan roast garlic and eggplant in middle of oven until very tender, about 30 minutes for garlic and about 45 minutes for eggplant.
Unwrap garlic and peel, transferring garlic to a food processor. Scrape flesh from eggplant into food processor, discarding skin. Purée mixture until smooth and, with motor running, add oil and vinegar until combined. Season dip with salt and pepper and serve with pita toasts.

Roasted Eggplant and Garlic Dip with Parsley image

Yield Makes about 2 cups

Number Of Ingredients 8

1 large eggplant (about 1 1/2 pounds)
1 teaspoon olive oil plus additional for coating eggplant
1 large head garlic, unpeeled
4 teaspoons fresh lemon juice, or to taste
1/3 cup well-stirred tahini (sesame seed paste)*
3/4 cup finely chopped fresh parsley leaves
pita wedges, toasted if desired
*available at specialty food shops, natural food stores, and some supermarkets

Steps:

Preheat oven to 450°F.
Prick eggplant with a fork several times and on a baking sheet rub with just enough oil to coat.
Cut off and discard top quarter of garlic head to expose cloves and set garlic in middle of a large piece of foil. Drizzle garlic with 1 teaspoon oil and enclose completely in foil. Place foil packet next to eggplant on baking sheet and roast in middle of oven, turning eggplant after 30 minutes, 45 to 50 minutes, or until eggplant is very soft and collapsed. Unwrap garlic carefully and cool eggplant and garlic on baking sheet.
Transfer eggplant to cutting board. Cut off and discard stem end and halve eggplant lengthwise. Scoop flesh out into a bowl, scraping as close to skin as possible. Pour off any liquid accumulated in bowl.
Squeeze roasted garlic from skins into a food processor. Add eggplant, lemon juice, tahini, parsley, and salt to taste and blend until smooth and parsley is minced fine. Dip may be made 1 day ahead and chilled, covered.
Transfer dip to a bowl and serve with pita wedges.