eggplant dip

Moroccan-spiced tomato stew with roasted eggplant, smoky spices, and chickpeas! An incredibly comforting, satisfying 10-ingredient meal inspired by the flavors of zaalouk.&nbsp;

Moroccan-Spiced Eggplant and Tomato Stew

(~550 g) eggplant ((unpeeled and eggplant

sea salt

large white or yellow onion ((thinly sliced))

garlic ((minced))

Tbsp cumin

Tbsp smoked paprika

¼ tsp sea salt ((plus more to taste))

tomatoes

water ((or vegetable broth))

cooked chickpeas ((optional // well rinsed and drained //

maple syrup or coconut sugar

harissa paste ((or sub another favorite hot sauce garlic

Cilantro or parsley

White rice, brown rice,

lemon

Preheat oven to 425 degrees F (218 C) and line a large baking sheet with parchment paper.

Add diced eggplant, drizzle with avocado or olive oil, and sprinkle with salt. Toss to coat and roast for 30-35 minutes, flipping / tossing near the 20-minute mark.

In the meantime, heat a large rimmed pan or pot over medium heat. Once hot, add oil (or water) and onions. Sauté for 4-5 minutes, stirring frequently, or until soft and slightly caramelized.

Add garlic, cumin, and paprika and stir to coat. Cook for 1 minute more.

Add tomatoes and their juices as well as water (or vegetable broth). Cover and bring to a simmer over medium heat. Cook for 4 minutes to allow the flavors to develop.

Remove cover and add (rinsed, drained) chickpeas (optional), maple syrup, and harissa paste and stir to coat. Cover and simmer over medium-low heat.

Remove roasted eggplant from oven, turn oven off, and add eggplant to the tomatoes and chickpeas. Stir to combine and cover. Simmer over medium-low / low heat for another 10 minutes to allow flavors to deepen.

Taste and adjust flavors as needed, adding more maple syrup to balance the heat, cumin, or paprika for smokiness, salt to taste, or harissa paste for spice.

Serve as is or over rice or grain of choice (or pasta or roasted vegetables) with wedges of fresh lemon and fresh chopped parsley or cilantro. Additional harissa paste can be added as garnish for additional heat.

Store completely cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on the stovetop, adding more water or vegetable broth as needed to rehydrate.

https://www.youtube.com/watch?v=cQbHsa18CIw

Moroccan-spiced tomato stew with roasted eggplant, smoky spices, and chickpeas! An incredibly comforting, satisfying 10-ingredient meal inspired by the flavors of zaalouk  – which is a warm salad of cooked eggplant and tomato.. 

Full Recipe: https://minimalistbaker.com/moroccan-spiced-eggplant-and-tomato-stew/
 
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Moroccan-Spiced Eggplant & Tomato Stew | Minimalist Baker Recipes

Here's what you need: eggplant, garlic, lemon, salt, olive oil, fresh parsley, sumac, olive oil

Eggplant Puree Recipe by Tasty

eggplant, roasted

garlic,

lemon, juiced

salt

olive oil

parsley, chopped, to serve

olive oil,

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Tasty

Scoop out flesh of roasted eggplant into a medium sized mixing bowl.

Add the garlic, lemon, salt, and olive oil. Mash together with a fork until loose puree forms.

Garnish with parsley, sumac, and more olive oil.

https://vid.tasty.co/output/75411/landscape_480/1517258080

Greg Malouf's reworked babaganoush pairs perfectly with Turkish bread and, for a lighter option, crunchy baby cucumbers.

Greg Malouf's smoky eggplant puree whipped with Gruyere

eggplants

lemon,

(80 milliliters) thickened cream

Gruyere or cheddar cheese, grated

tsp nutmeg

Turkish red pepper flakes

baby cucumbers

micro parsley

Turkish flatbread

olives

Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. It's perfect spread on toasted bread, or as party of a larger Greek meze party!

Melitzanosalata (Greek Eggplant Dip)

extra virgin olive oil,

lemon juice

pepper

parsley leaves and olives

Preheat the oven to 400 degrees Fahrenheit. Place...

Preheat the oven to 400 degrees Fahrenheit. Place the eggplants on a foil-lined baking sheet and prick a few times with a fork. Roast in the pre-heated oven for 50 to 60 minutes, turning every 15 minutes, until charred and soft.

Allow the eggplant to rest until cool enough...

Allow the eggplant to rest until cool enough to handle. Peel the skin away from the flesh (if this proves difficult, simple slice the eggplant in half lengthwise and use a spoon to scoop out the meat). Roughly chop the flesh and place in a colander to drain for 15 minutes.

Transfer the eggplant to a large bowl and...

Transfer the eggplant to a large bowl and gently mash with a fork. Add the garlic, olive oil, lemon juice, salt, and pepper. Stir well, taste, and add salt and pepper to taste. Chill for one hour; serve drizzled with olive oil and topped with whole olives and a sprinkling of parsley.

https://mediavine-res.cloudinary.com/video/upload/c54euz0aqviaa1kzmao7.mp4

Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty dish of roasted eggplant, garlic, oil, and lemon juice. It’s perfect spread on toasted bread, or as party of a larger Greek meze party!

Melitzanosalata, or Greek Eggplant Dip

Simple and delicious Greek eggplant dip with smoky eggplant, garlic, parsley, lemon juice and extra virgin olive oil. The perfect appetizer with a bit of warm pita bread or serve it next to grilled meats or even fish.

Melitzanosalata Recipe

garlic

red onion finely chopped (about 1/3 cup, more for garnish)

parsley

Kosher salt and black pepper

tsp each ground cumin and crushed red pepper flakes, more to your liking

extra virgin olive oil (more for later)

kalamata olives (sliced, for garnish (optional))

Feta cheese (a sprinkle for garnish (optional))

Keep the eggplant whole and pierce with a fork in a few places.

Smoke the eggplant. Place the eggplant over a gas flame, grill or under a broiler, and cook, turning around using a pair of tongs, until the skin is fully charred, and the eggplant is quite tender.

Cool and drain eggplant. Place the eggplant in a bowl and set aside until cool enough to handle (a bowl is helpful because the eggplant will release some juices). Peel the charred skins off and discard. Cut the eggplant into chunks and place in a colander to get rid of any remaining excess juices (about 10 more minutes).

Transfer the eggplant to a mixing bowl. Add the garlic, onion, parsley, lemon juice, olive oil. Add salt and pepper and spices (if using). Mix to combine and use your fork to break up the eggplant into smaller chunks.

At this point, if you have the time, it’s a good idea to cover and chill the eggplant dip in the fridge for a few brief minutes.

Transfer the eggplant dip to a serving plate and spread.  Drizzle extra virgin olive oil. Arrange Garnish with lemon zest, parsley, red onions, olives, a sprinkle of feta. Serve with crusty bread or pita bread.

Delicious creamy restaurant style baba ganoush made with roasted eggplants, garlic, lemon juice, tahini paste, and olive oil! This is a classic baba ganoush recipe that is sure to please everyone!

Homemade Baba Ganoush

tahini paste

garlic (or more to taste)

cumin powder

cayenne (or more if you want it spicy)

EACH olive oil AND yogurt

Position a rack in the center of the...

Position a rack in the center of the oven and preheat the oven to 375ºF. Line a metal baking sheet with a sheet of foil. Place a wire baking rack on top, set aside.

ROASTING EGGPLANTS: Pierce holes into the eggplant (about...

ROASTING EGGPLANTS: Pierce holes into the eggplant (about 1/4 inch deep or so) with a knife or fork. Spray the eggplants with cooking spray, place on the prepared baking sheet and bake for 65-75 minutes. Turn halfway through the cooking time. If the eggplants have not wrinkled and lightened in color, continue to bake for an additional 10 minutes. Eggplants are done when easily pierced with knife or fork. You can bake the eggplants for up to 90 minutes if you'd like the baba ganoush to have a deeper flavor. Remove from oven, place the eggplants in a bowl and cover the bowl with foil. Allow the eggplants to steam in the bowl for at least 20-25 minutes. This will help make it easier to peel.

Remove the skin from the eggplants and collect...

Remove the skin from the eggplants and collect the flesh in a sieve placed over a bowl. Discard the skin. You can remove the center core if your eggplants have too many seeds. Too many seeds will make your baba ganoush bitter. Sprinkle with salt. Give it a good mix and allow the eggplants to drain for 15 minutes. Squeeze out as much water as you can from the eggplants before blending.

ASSEMBLY: Combine the lemon juice, tahini paste, and...

ASSEMBLY: Combine the lemon juice, tahini paste, and minced garlic in the bowl of a food processor. Give it a few pulses until smooth. Add the eggplant meat, cumin powder, cayenne, and olive oil to the food processor and process to desired texture. Stir in the yogurt and parsley. Adjust seasonings to preference. Place baba ganoush in a bowl, covered with plastic wrap and allow to cool for at least 8 hours. Serve with pita chips and veggies.

BEST Baba Ganoush recipe! Creamy, silky, flavor-packed eggplant dip with garlic, tahini and lemon or lime juice. Perfect served with homemade pita chips or warm pita along with other mezze favorites. Be sure to view the step photos and tips and watch the video above.

Easy Baba Ganoush Recipe

eggplant

Greek extra virgin olive oil

tbsp plain Greek yogurt (optional)

tbsp tahini paste (I used Soom tahini)

lime

Salt and pepper

cayenne pepper (eliminate if you prefer mild)

sumac,

pine nuts

Parsley leaves

Preheat the oven to 425 degrees F. Trim the top of the eggplant and cut in half, and using your knife, make a few slits in the skin.

Sprinkle the eggplant flesh with salt and let it sit for a few minutes to "sweat out" it's bitterness, then dab dry.

Place the eggplant halves, flesh side down, on a lightly oiled baking sheet then drizzle with olive oil. Bake in the 425 degree F heated-oven for 30-40 minutes or until the eggplant fully softens through. Remove from the oven and set aside to cool.

When the eggplant has cooled, scoop the flesh out and transfer to a colander. Let drain for 3 minutes.

Transfer eggplant flesh to the bowl of a food processor attached with a blade. Add the yogurt, tahini, garlic, lime juice, salt, pepper, sumac and cayenne. Pulse or run the food processor ever so briefly just until everything is blended (avoid over-blending).

Transfer the baba ganoush spread to a small bowl. Cover and refrigerate for an hour (if you don't have the time, try refrigerating for a few minutes to let the flavors meld and the baba ganoush thicken a bit.) Just before serving, top the baba ganoush with a sprinkle of sumac, olive oil, toasted pine nuts and parsley leaves. Enjoy with a side of warm pita bread.

This looks great but where I live we don’t have the big Italian eggplants-just the longer skinny Japanese ones. How much in weight should the eggplant be? Telling me a large one or a medium one doesn’t mean a lot, so if anyone can give an approximate weight of the eggplant needed for a receipt-I’d be delighted!!

Another great simple recipe for one of favorite mezes.  Made this last night with hummus, flatbread, olives and cheese, and had a fun meze dinner.  I can always count on your site. Thanks.

Just made this, it was easy and delicious!

5 star ONLY if you change it. We like spicy food - I don't know what type of Cayenne the author used by 1/8 tsp is more than enough. We upped the tahini to 4 TBSP and the lemon juice to 4TBSP. Regarding the tahini and lemon juice - definitely taste it along the way as you are mixing it in the food processor.

Made this… didn’t have pine nuts and might of used a bit to much Cayenne pepper. Now I know! I can eat Baba by the spoonful as is, one of my favorites, by far! 

Next up Dolmas

I love Mediterranean food, I'm so I found your web site, so many great recipes to try!

https://content.jwplatform.com/videos/3myGBlQK.mp4

Easy Baba Ganoush

Mutabbal

tahini

lemon (juiced)

extra virgin olive oil

¼ teaspoon sumac (optional)

First you need to roast the eggplant by placing it directly over the fire on your stove top. Roast it for about 15 minutes by turning it from side to side until it's black and the pulp is soft and tender.

Once the eggplant is done, you need to peel off the skin, and then mash it using a fork or a potato masher.

Add minced garlic, salt, and juice of a lemon, mix. Then add the Tahini sauce (which is made by mixing the tahini paste with cold water and lemon juice - unless you have used all of the juice in the previous step)

When serving, drizzle with a little bit of olive oil, and garnish with Summaq and parsley or crushed mint leaves. Serve warm or cold with pita or taboun bread.

Mutabal is a popular Middle Eastern creamy charred eggplant dip. Make this recipe for mutabbal; it&#039;s a delicious snack or appetizer!

Mutabal (Charred Eggplant Dip) + Video

lbs eggplant ((See Note 1))

garlic (minced)

lemon juice (freshly squeezed)

tbsp tahini

tsp cumin

pomegranate seeds (arils)

mint leaves (chopped)

tbsp parsley (chopped)

mint

Preheat the oven to 450°F with a rack in the upper third of the oven. Line a large, rimmed baking sheet with parchment paper. Slice the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them cut side down in the pan.

Roast until the interior is very tender and the skin is loose, about 35 minutes. Turn oven to broil and char skin for that smokey flavor, 6-8 minutes. Let rest 5 minutes to cool.

Scoop the flesh out of each eggplant, discarding the skins, and place in a colander or sieve over a bowl to drain for 1 hour.

Place drained eggplant in either a bowl to mix by hand, or a food processor to mix. Add the garlic, lemon juice, tahini, salt and cumin and mix well. If slightly bitter add more salt to taste.

Serve in a shallow bowl with a drizzle of the olive oil and topped with the pomegranate and herbs. Perfect to eat with vegetables and pita for dipping.

https://content.jwplatform.com/videos/HjXZUdTy.mp4

Mutabal is a popular Middle Eastern creamy charred eggplant dip. Make this recipe for mutabbal; it's a delicious snack or appetizer!

Mutabal (Charred Eggplant Dip)

This Moroccan salad is easy to make, versatile as a side, dip or spread and with lovely subtle flavors.

Zaalouk (Moroccan eggplant salad)

eggplant (aubergine, approx 14 ounces 400 grams)

tomatoes ((medium/large - make sure they're ripe))

paprika

tsp salt

tbsp chopped cilantro (coriander)

Prick the eggplant all over with the tip of a knife and rub the skin with a little olive oil.

Place it over a hot grill (BBQ) or under the broiler (grill) and cook a couple minutes each side, turning as it softens. Once it is completely soft (you can test with a skewer) remove from heat and cover with foil to let it steam for around 20 minutes, ideally. You can cook the eggplant ahead and leave to cool completely, if that suits better.

Chop up the eggplant flesh, with or without the skin as you prefer. If you like, peel the tomatoes or simple remove core and dice. Finely chop the garlic.

Warm the oil in a medium pan over a medium heat. Add the garlic, cumin and paprika and cook for a minute to get them fragrant then add the tomato and salt. Cook for a minute or two to soften then add the eggplant. Cook the mixture down, stirring regularly, to evaporate some of the liquid (around 15 minutes or so).

When it reaches the thickness you prefer, stir through the cilantro and serve warm or room temperature.

Zaalouk is an amazingly delicious Moroccan salad or dip made with roasted eggplants. Easy to make, it tastes great with toasted bread. And gets even better the next day.

Zaalouk (Moroccan Eggplant Dip)

1½ lbs eggplants (globe variety, medium size)

lb tomatoes (vine ripe)

cumin

cayenne pepper (or ⅛ tsp chili powder)

Salt (to taste)

cilantro

lemon juice (adjust per taste)

Cilantro

Red Pepper Flakes

Roast

Preheat oven to 400˚F. Prick the eggplants with a fork in couple spots and place them on a parchment paper lined baking sheet. Bake for 35 to 45 minutes until the skin turns darker and shrinks. Check foot notes for grilling, broiling or stove top options.

Check

The eggplants should be cooked through completely in the center. To check, press the back of a fork on the eggplant. It should compress easily all the way into the center without any resistance.

Mash

Cut through the eggplant skin and scoop out the soft cooked flesh and mash it with a fork and set aside.

Tomatoes

Chop the tomatoes into small pieces, discarding some seeds if you wish. See note below for peeled and deseeded tomatoes.

Cook

Heat 2 tablespoons olive oil in a saucepan at medium setting. Add the chopped tomatoes, minced garlic, paprika, cumin, cayenne or chili powder, ⅓ teaspoon salt and cook until tomatoes are softened, stirring in between, about 15 to 20 minutes.

Simmer

Add the mashed eggplants and cilantro. Continue to cook over low heat for another 10 to 15 minutes, stirring occasionally, mashing it if needed, into a thick but slightly textured dip like consistency.

Seasonings

Stir in lemon juice and salt. Adjust as per taste, let it cool and transfer to a bowl, cover and refrigerate it overnight before serving.

Serve

Take the zaalouk from the refrigerator about 30 minutes before serving and let it come to room temperature. Drizzle with remaining olive oil. Garnish with cilantro and red pepper flakes if you prefer.

Variation

Chunky Zaalouk: To make a chunkier but less traditional zaalouk, insert garlic cloves into eggplant and roast it in the oven at  400˚F, along with the tomatoes. Chop the eggplants and tomatoes. Add the spices, herbs, half the olive oil, salt and mash it up to desired consistency. Drizzle olive oil and serve.

Here's what you need: cauliflower, olive oil, cumin, turmeric, chili powder, salt

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The most viewed eggplant dip recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Moroccan-Spiced Eggplant and Tomato...

Eggplant Puree Recipe by Tasty

Greg Malouf's smoky eggplant puree ...

Melitzanosalata (Greek Eggplant Dip...

Melitzanosalata Recipe

Homemade Baba Ganoush

Easy Baba Ganoush Recipe

Mutabbal

Mutabal (Charred Eggplant Dip) + Vi...

Zaalouk (Moroccan eggplant salad)

Zaalouk (Moroccan Eggplant Dip)

Roasted Cauliflower With Cumin And ...

Easy Baba Ghanoush (Baba Ghanouuj)

Eggplant Hummus

Roasted Eggplant Dip

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The most viewed eggplant dip recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine