EGGPLANT DIP RECIPES RECIPES

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EGGPLANT DIP RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK



Eggplant Dip Recipe | Food Network Kitchen | Food Network image

Provided by Food Network Kitchen

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings

Steps:

  • Grill 2 eggplants over medium-high heat, turning, until soft, 30 minutes. Cool, then scoop out and puree the flesh in a food processor with 1/2 teaspoon chopped garlic, 5 tablespoons olive oil, 1 1/2 tablespoons lemon juice, and salt. Top with olive oil and parsley and serve with flatbread and vegetables.
  • Per serving (does not include flatbread and vegetables for serving): Calories 247; Total Fat 21 grams; Saturated Fat 3 grams; Protein 3 grams; Total Carbohydrate 16 grams; Sugar: 7 grams; Fiber 9 grams; Cholesterol 0 milligrams; Sodium 152 milligrams

Nutrition Facts : Calories 247 calorie, FatContent 21 grams, SaturatedFatContent 3 grams, CholesterolContent 0 milligrams, SodiumContent 152 milligrams, CarbohydrateContent 16 grams, FiberContent 9 grams, ProteinContent 3 grams, SugarContent 7 grams

SMOKY EGGPLANT DIP RECIPE | GIADA DE LAURENTIIS | FOOD NET…



Smoky Eggplant Dip Recipe | Giada De Laurentiis | Food Net… image

Provided by Giada De Laurentiis Bio & Top Recipes

Total Time 1 hours 30 minutes

Cook Time 20 minutes

Yield 6 to 8 servings

Number Of Ingredients 9

2 large globe eggplants
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh mint
1 teaspoon chopped fresh oregano 
2 tablespoons lemon juice 
6 dried pequin chiles, crushed 
1 teaspoon kosher salt 
1/4 cup extra-virgin olive oil 
Flatbread or crackers, for serving 

Steps:

  • Preheat the oven to 425 degrees F.
  • Pierce each eggplant with the tip of a knife in about 10 spots. Place on a rimmed baking sheet and roast until very soft and cracking in a few spots, about 50 minutes. Let cool slightly.
  • Cut each eggplant open lengthwise and scrape out the flesh with a large spoon; discard the skin. Place the flesh in the bowl of a food processor and pulse to coarsely chop. Add the parsley, mint, oregano, lemon juice, chiles, salt and olive oil. Puree for 20 seconds to combine. Allow to cool slightly before serving with crackers.

Nutrition Facts : ServingSize 1 of 6 servings, Calories 181, FatContent 11g, SaturatedFatContent 1g, CarbohydrateContent 21g, FiberContent 7g, SugarContent 9g, ProteinContent 4g, CholesterolContent 0mg, SodiumContent 402mg

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  • If traveling with this to a swanky party, wait to garnish until just before serving at your host's place. Transfer the dip into a serving bowl, make a nice swirl with the back of a spoon and pour over the remaining garlic-infused olive oil. Sprinkle over the chopped parsley and serve with assorted pita chips, grissini and flatbread crisps.
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  • Cut each eggplant open lengthwise and scrape out the flesh with a large spoon; discard the skin. Place the flesh in the bowl of a food processor and pulse to coarsely chop. Add the parsley, mint, oregano, lemon juice, chiles, salt and olive oil. Puree for 20 seconds to combine. Allow to cool slightly before serving with crackers.
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