Best Romanian Eggplant Dip Recipes

ROMANIAN ROASTED EGGPLANT SPREAD

Romanian Roasted Eggplant Spread image

Healthy and refreshing roasted eggplant spread or dip. Garnish with tomatoes and olives and eat it with a slice of bread.

Provided by SAFAD

Categories Fruits and Vegetables Vegetables Eggplant

Time 1h40m

Yield 6

Number Of Ingredients 5

Ingredients

2 eggplants
½ cup canola oil
2 tablespoons plain yogurt
1 teaspoon salt
1 small onion, chopped

Steps:

Preheat oven to 400 degrees F (200 degrees C). Poke eggplant with a fork and place on a baking sheet.
Roast in the preheated oven until skin is charred and eggplant is soft, about 45 minutes. Cool until easily handled, 5 to 10 minutes.
Peel eggplant and drain in a colander for 30 minutes. Chop eggplant very finely.
Place eggplant in a bowl and blend using an electric mixer. Gradually add oil and keep mixing until incorporated, about 2 minutes. Add yogurt and salt; mix well. Stir in chopped onion.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 11.9 g, Cholesterol 0.3 mg, Fat 19.1 g, Fiber 6.4 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 395.3 mg, Sugar 5.1 g

ROMANIAN EGGPLANT DIP

ROMANIAN EGGPLANT DIP image

Categories Vegetable Appetizer Broil Quick & Easy Vegan

Yield 4-6 people

Number Of Ingredients 7

Ingredients

2 large eggplants ( around 2 pounds)
1 small onion or 2 cloves garlic
1/2 to 2/3 cup sunflower oil (grape seed oil, or any neutral vegetable oil)
1/4 teaspoon salt
Optional for serving:
4-6 medium tomatoes
a few leaves of parsley or black olives

Steps:

Roast the eggplants on the top of a gas stove directly on the flames. Keep the fire on high so the flames surround the eggplant. Roast each eggplant until the shin starts to burn (when you can see white gray color and the inside is soft at touch), then turn on the other side and cook until the skin starts to burn on that side. Transfer to a plate or cutting board and peel a part of the top burned shin with the back of a spoon. Let cool while the other eggplant is roasting. Scoop the inside of the eggplant into a bowl using a spoon. Repeat this procedure for the second eggplant. While the eggplant is cooling chop the onion very small (or crush the garlic). Once cooled, transfer the eggplant to a cutting board and crop it until is similar to a coarse paste. Mix the eggplant with the onion (or garlic), the salt and add the oil in batches. Add more onion (garlic) and salt to taste. Refrigerate for an hour or serve immediately. Optional serving with tomatoes: Cut the top of the tomatoes and scoop the inside with a teaspoon. Fill them with the dip and top with parsley.