How To make Eggplant Spread
1 Eggplant; 1 to 1 1/2 pounds
2 tb Fresh parsley; minced
2 tb Fresh cilantro; minced
1 ts Ground cumin
1 ts Ground coriander
1/2 ts Garlic powder
1/4 ts Salt; optional
ds Tabasco sauce Recipe by: The New McDougall Cookbook Preparation Time: 1:10 Preheat the oven to 350 degrees. Cut the stem off the eggplant and prick it all over with a fork. Place it directly on the oven rack and bake for about 1 hour, or until the eggplant is soft and the skin is wrinkled. Remove from the oven and allow to cool. When it is cool enough top handle, peel and chop. Place in a blender or food processor with the parsley and cilantro. Process until smooth. Place in a saucepan and add the remaining ingredients. Cook, stirring, until the mixture thickens slightly, about 10 minutes. 75 calories, 0.9 grams fat per 1/2 cup serving.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
How To make Eggplant Spread's Videos
Classic BABA GANOUSH (The Best Eggplant Dip ever) - EASY & DELICIOUS - Chef Michael
???? ????????????????????????????????-???????????????????? ???? ???????????????? ???????????????????????????????? (Smoky eggplant dip) ????
FREE RECIPE:
Literally so fun to make for your next grill out (or just for yourself) cuz this dip is creamy, smoky, and tasty af. Honestly, there isn’t much better than cooking over fire, so why not start with some veggies! This recipe is Keto/low-carb, healthy, and easily Vegan and dairy free (just leave out the yogurt). Packed with healthy fats from the sesame tahini and olive oil, this is just all around goodness. ????
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And don’t worry if you don’t have a charcoal grill! The recipe on my blog (link above) has SEVERAL other options so anyone can make this from home even without a grill. ????
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THE BEST Roasted Eggplant Spread!!
My take on the best roasted eggplant spread ever. In Bulgaria we are huge lovers of eggplant and absolutely love our dips. Our famous eggplant spread is called “ Kyopolou ” and it’s traditionally made with roasted bell peppers as well. I didn’t have any on hand so I made a version of it which I know you will all absolutely love. I personally sauté the onions and garlic instead of adding raw garlic to spreads because I feel it adds way more flavour but feel free to make this spread any way you wish. It is incredible with bread, on sandwiches, and even with pasta. If you boil some pasta and add a touch of the starchy water you have yourself an insane pasta dish. For this recipe you will need:
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2 medium-large eggplants
drizzle of olive oil for the eggplant + 2 teaspoons for the sautéing
salt to taste
1 finely diced onion
3 minced garlic cloves
1 cup tomato sauce aka marinara sauce
parsley for garnish
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Please note: Add any spices you like and feel free to make this your own. If you want to add a chopped roasted red bell pepper with the onions please go ahead as it’s absolutely delicious.
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Pre-heat oven to 425F. Wash and cut the stem off the eggplant and cut it in half. Scoring your eggplant is optional as it works just as well without it. Add a drizzle or olive oil on each halve and sprinkle of salt. Flip them upside down and bake until they are nice and soft and a knife is inserted easily into the skin. It should take you 45 minutes to an hour depending how big or small your eggplant is. Take it out, let it cool and scoop out the flesh. In a pan on the stove on medium high heat sauté your onions in a touch of olive oil and once they are translucent stir in the garlic. Add the eggplant and break it up with the spatula. Add salt to taste as well as the tomato sauce. Cook for a few minutes, garnish with chopped parsley and enjoy.
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Making the world's best eggplant dip
The title explains the video. It's the world's best eggplant dip. Trust.
Easy homemade aubergine caviar (eggplant dip)
In this video we'll guide you through the simple steps to create a classic mouthwatering eggplant dip.
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Baba Ghanoush - How to Make Roasted Eggplant Dip & Spread
Learn how to make a Baba Ghanoush Recipe! Go to for the ingredient amounts, extra information, and a thousand more video recipes! I hope you enjoy this easy Baba Ghanoush recipe!
Roasted Eggplant Spread | VEGAN APPETIZER RECIPE
LAY HO MA everyone! This is an easy and delicious spread you can make today! Join me and learn how to make this vegan eggplant spread appetizer. Let's begin!
Ingredients:
3 large eggplants
salt and pepper
drizzle of olive oil
Baguette
1/4 cup tahini
1/2 tsp salt
1 tbsp lemon juice
2 tbsp dried oregano
few sprigs of parsley
Directions:
1. Pre-heat the oven to 375F
2. Slice 3 large eggpants in half
3. Season with salt, pepper, and olive oil
4. Bake in the oven for 30-35min
5. Scoop out the flesh into a bowl
6. Slice the bread and place onto a baking tray. Toast in the oven for 1-2min
7. Add the tahini, 1/2 tsp salt, oregano, lemon juice, and some pepper to the eggplant. Mash and combine with a fork
8. Top the toasted bread with the eggplant and sprinkle some fresh parsley
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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