Time 1h Yield 8 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 475 degrees. Prick eggplants and roast for 35-40 minutes until colapsed and wrinkled. Let cool. Meanwhile, heat oil in a small pan and add onion over medium heat and cook 3-4 minutes. Add next 6 ingredients and saute until onions are soft and mixture is fragrant. Pour mixture in food processor and cool slightly. Add yogurt, cilantro and tomato paste and process until smooth. Remove the pulp from the roasted eggplant and put into processor and process until smooth. Add lemon juice and salt and pepper to taste. Process again for 30 seconds. Serve hot, cold or room temp with pita chips.
Time 50m Yield 1 1/2 cups Number Of Ingredients 8 Steps:
Place eggplant on oven tray. Bake, uncovered, in moderate oven 180°C about 40 minutes or until soft. Remove eggplant and place eggplant in paper bag for 10 minutes. Remove and discard eggplant skin, chop flesh. Blend or process eggplant with remaining ingredients until smooth. You may need to add more yoghurt depending how smooth or thick you prefer your dip. Cover, refrigerate until cold.
Time 1h30m Yield 6 to 8 servings Number Of Ingredients 9 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.
Time 1h Yield 6 to 8 servings Number Of Ingredients 8 Steps:
Preheat the oven to 400 degrees F. Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly. Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.
