How To make Armenian Eggplant Dip
Ingredients
1
each
egg plant
1/4
cup
red onion, chopped
1/2
cup
milk
1
tablespoon
olive oil
2
tablespoon
lemon juice
1
tablespoon
butter
1
tablespoon
flour
1
salt, to taste
1
pepper, to taste
1
freshly grated nutmeg, to taste
3
oz
parmesan cheese
Directions:
Preheat oven to 400 F.
Prick eggplant with a fork in 10-12 places and rub with olive oil. Bake uncovered for about an hour, or until the pulp feels quite soft. Scoop out the pulp and place in a small saucepan. Add lemon juice and cook over medium heat until the water has evaporated - about 5 minutes.
Saute the onion in butter. Blend enough of the flour in to make a thick roux, then add milk slowly to form a thick sauce. Beat lightly into the eggplant. Season with salt, pepper and nutmeg. Add the parmesan cheese and a few drops of warm milk if dip is too thick.
Store overnight in the refrigerator but bring to room temperature before serving with crackers, bagel chips, or strips of crisped pita.
How To make Armenian Eggplant Dip's Videos
MUTABAL | EGGPLANT DIP
If you’re exhausted from eating hummus, give mutabal a try. It's almost identical in ingredients, just swap chickpeas for roasted eggplant and enjoy! It’s also similar to baba ganoush but simpler to make. .
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Ingredients:
- 2 Eggplants (male)
-OR one jar of roasted eggplant
- 5 tbsp. Tahini
- ¼ cup lemon juice
- 2 garlic cloves
- Salt to taste
- 2 tbsp. plain yogurt (optional)
Toppings:
- Extra virgin olive oil
- Aleppo pepper
- Sumac
Links:
Sumac:
Aleppo pepper:
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Stock Media provided by Soundbeatproductions / Pond5
Stock Media provided by Sound_background / Pond5
#Mutabal #Vegan #VeganRecipe #Eggplant #RoastedEggplant #Tahini #Healthy #AleppoPepper #Dip #EggplantDip #ArmenianFood #Recipe #AchkiChop #Armenian #MiddleEasternFood
Սմբուկի Խավիար - Eggplant Dip Recipe - Heghineh Cooking Show in Armenian
Heghineh Cooking Show - Սմբուկի Խավիար - Eggplant Dip Recipe
For English Version
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Shushan's Kitchen - Eggplant Dip (Ikra)
Shushan shows you how to create a wonderful vegan dip with grilled eggplants and bell peppers.
Find the full recipe on our website:
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Shushan Darzian is a former school teacher and currently the owner of Ladybugs Catering and Events.
How To make KASHK E BADEMJAN | Most Famous Persian Roasted Eggplant Dip | Eggplant Spread - By Ani
#kashkobademjan #persianeggplantdip #persianfood
This is such a simple, and yet such a delicious appetizer. Good for any party or for any day of the week, This recipe calls for fried eggplants.. but for healthier reason, I decided to bake it.
Naturally fried foods are always so much more delicious and finger lick-in good :)
Please enjoy my recipe and don't forget to leave me your comments.
I would love to hear from you ... Enjoy all - xox Ani
INGREDIENTS ... if you like you can use only Greek yogurt or mix as I have with sour cream.
Bread / sliced 1 inch thick - any type you like. I used Ciabatta Bread. Toasted on one side with olive oil in a pan stove top.
2 large Eggplants / cut in half
3 to 4 cloves of minced Garlic / more if you like
1/2 c Greek Yogurt
1/2 c Sour Cream
1 very large brown Onion / diced finely
1/2 c Pine Nuts or Walnuts / toasted
Seasonings to your own taste ...
Salt
Blk. Pepper
Turmeric
Dry Mint / I used regular everyday 3 to 4 tablespoon / heaping mint
Garlic Powder
Olive Oil / you will need plenty of
Easy Romanian roasted eggplant dip (salata de vinete)
THE BEST EGGPLANT DIP RECIPE EVER IS HERE:
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It is our mission to make you fall in love ???? with our easy recipes with a Romanian twist. We ❤️???? love what we do, we love cooking ???? fast recipes and enjoy preparing food ????♀️ together.
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Easy Romanian roasted eggplant dip recipe
Course: Low carb and keto, Appetizers
Cuisine: Romanian
Difficulty: Easy
Servings: 2
Prep time: 5 minutes
Cooking time: 30 minutes
Calories/serving: 200 kcal
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NOTE
Roast the eggplant preferably on an open flame. This is one of the easiest eggplant appetizer recipes!
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INGREDIENTS
2 eggplants, roasted
1 medium onion, chopped
2 tbsp mayonnaise
1 tsp lemon juice (optional)
3 tbsp vegetable oil (optional)
salt to taste
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INSTRUCTIONS
Roast/grill the eggplant on the gas stove or grill until soft using a flat nonstick grill disk. However, roasting on an open flame of a range imparts a nice smokiness into the eggplant flesh. You can also roast it in the oven.
Pierce each eggplant with a fork (they may explode)
Give the eggplants quarter turns on all sides to cook evenly. Small eggplants cook faster (it takes between 20 and 40 minutes, depending on the size).
When the skin is charred and they are tender inside, remove the eggplant to a colander placed in the kitchen sink.
Wash them in cold water to cool off a bit, then peel the dark skin completely using a knife (or just use your hands)
Once the skin is separated, leave the pulp in the colander for at least 30 minutes to drain
Blend the eggplant in the food processor. You can add the vegetable oil one teaspoon at a time (optional)
Add the lemon juice (optional)
Remove eggplant to a nice salad bowl
Add the chopped onion
Add salt
Add the mayonnaise
Stir gently
Chill at least 1 hour
Serve with tomatoes, on toast, pita bread.
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FINAL NOTES
Choose smaller eggplants. The large ones may be a bit bitter.
You can freeze the pulp for up to 3 months. I divide the flesh into small quantities; let's say one eggplant/airtight bag. As you can notice in the recipe video I roasted 6 eggplants and used only 2 for this dip. I froze the remaining 4.
Please try the recipe and give me a shout!
Enjoy!
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The Romanian Balls
Vivi & Adara
Armenian Style Ikra Recipe- Aubergine Dip ‐ Secret Sauce for BBQ - سس مخصوص به سبک ارمنی ایگرا
Armenian Style Ikra Recipe - Aubergine Dip ‐ Secret Sauce for BBQ - سس مخصوص به سبک ارمنی ایگرا
Ikra is a popular Slavic spread made with a delicious medley of eggplant, bell peppers, and garlic. This eggplant spread is best served atop sliced bread, with pita chips, as a side salad to grilled meats, or an appetizer – part of a charcuterie board.
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بادمجان ۲ عدد
فلفل دلمهای قرمز ۱ عدد
فلفل سبز ۲ عدد
ابلیمو یک قاشق غذاخوری
نمک و فلفل به میزان لازم
کره ۵۰ گرم
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????For the sauce ????
4 tomatoes
2 small onions finely chopped, fry until golden brown ( but i used 2 garlic cloves minced instant of onions)
2 Eggplants
1 red Bellpeper
2 sivri pepper
1 tbsp lemon juice
Salt&Pepper to taste
50 g butter ( optional)
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