Best Roasted Eggplant Dip With Thai Flavors Recipes

THAI-STYLE ROAST EGGPLANT WITH MINT AND JASMINE RICE

Steps:

• Put the eggplants into a dish. Use a fork to blend the garlic, chiles, soy sauce, sugar, fish sauce and half the oil together in a small bowl until smooth. Pour this over the eggplant fingers to coat them and leave to marinate (if you have the time) for at least 10 minutes.
• Cook the rice according to the package instructions.
• Heat the remaining oil in a large non-stick frying pan. Remove the eggplant fingers from the marinade and slowly fry for 10 minutes over a medium heat until very tender and browned. Add the rest of marinade to the pan and cook until sticky. Add the lime juice to taste.
• Spoon the rice into bowls and top with the sticky eggplant. Scatter with the mint leaves and peanuts and serve

SESAME ROASTED EGGPLANT (THAI)

Steps:

• Preheat the oven to 325 degrees F.
• In a large ovenpoof skillet over medium-high heat, add all of the marinade ingredients. Bring to a boil and cook until reduced by half. Add the eggplant and mushrooms and cook for 5 minutes.
• Put the pan into the oven and cook until the eggplant and mushrooms are soft and caramelized, about 4 to 5 minutes. Transfer to a serving bowl and garnish with sesame seeds.

ROASTED EGGPLANT DIP

Steps:

• Preheat oven to 350 degrees. Spray a small baking sheet with vegetable oil. Place the eggplant cut side down, and bake until soft, about 35 to 45 minutes. Set aside until cool and chop coarsely.
• Combine remaining ingredients except coriander in a glass or ceramic bowl. Marinate for 30 minutes. Combine the mixture in a blender or food processor. Puree until smooth. Season with salt and pepper to taste. Garnish with coriander. Serve with sesame pita chips (recipe below).

ROASTED EGGPLANT DIP

Steps:

• Preheat oven to 425 degrees. Place eggplant and garlic on a rimmed baking sheet and rub with 2 tablespoons oil. Roast until garlic is soft and golden, 20 minutes. Remove garlic and set aside. Continue to roast eggplant until soft and deflated, 20 to 25 minutes more. Let cool 20 minutes.
• Slice eggplant open and scrape flesh into the bowl of a food processor. Peel garlic and add to bowl, along with lemon juice, tahini, salt, and 2 tablespoons oil. Process until smooth. (To store, refrigerate, up to 2 days.) Serve drizzled with more oil and a sprinkle of paprika if desired.

ROASTED EGGPLANT DIP

Steps:

• Preheat oven to 400°F.
• Prick eggplant all over with fork and place in foil and make a "cradle" for eggplant.
• Place eggplant with foil on baking sheet and bake for 35-45 minutes (depends on size of eggplant) or until collapsed and easily pierced with a fork.
• Once finished baking, remove from oven and allow to cool slightly.
• Scoop "pulp" out of eggplant and discard skin.
• Place in food processor or blender and process with remaining ingredients.
• Serve dip with crackers or pita bread or crudites.

ROASTED EGGPLANT DIP

Steps:

• Pierce eggplant several times with a fork. Place eggplant and onions in a shallow foil-lined baking pan. Bake at 400° for 25-30 minutes or until tender. Cool. Peel and cube the eggplant., In a blender, combine the yogurt, lemon juice, oil, salt, pepper, eggplant and onions. Cover and process until almost smooth. Add 2 tablespoons chives; cover and process until blended. , Transfer to a serving bowl; sprinkle with remaining chives. Serve with pita wedges and carrots if desired.

ROASTED-EGGPLANT DIP

Steps:

• Preheat oven to 400 degrees. Roast eggplants on a baking sheet until collapsed and very tender, about 1 hour and 15 minutes.
• Let stand until cool enough to handle. Peel, and discard skins. Transfer flesh to a colander, and let drain for 15 minutes. Finely chop eggplant, and transfer to a bowl. Stir in 3 tablespoons oil, the molasses, minced garlic, and 1 1/2 teaspoons salt.
• Heat remaining 2 tablespoons oil and the sliced garlic in a skillet over medium heat until garlic is golden, 6 to 7 minutes. Drizzle garlic oil over dip, and garnish with garlic chips.