3 SIMPLE but GREAT Aubergine Recipes | Step by Step Tutorial
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Recipes in this Video
3 recipes
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●2 medium aubergines (eggplants)
- ●2 tbsp olive oil
- ●1 tsp smoked paprika
- ●1/2 tsp cayenne pepper
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 cloves garlic, minced
- ●1 tbsp lemon juice
- ●1/4 cup tahini
- ●1/4 cup fresh parsley, chopped
- ●Pita bread or vegetable sticks for serving
Instructions
- 1Preheat your smoker or grill to a medium heat.
- 2Prick the aubergines with a fork and brush them with olive oil.
- 3Place the aubergines on the grill or in the smoker and cook for about 30-40 minutes, turning occasionally, until the skin is charred and the flesh is soft.
- 4Remove the aubergines from the heat and let them cool slightly before peeling off the skin.
- 5In a mixing bowl, combine the smoked aubergine flesh, smoked paprika, cayenne pepper, salt, black pepper, minced garlic, lemon juice, and tahini.
- 6Mash the mixture with a fork or blend it in a food processor until smooth and creamy.
- 7Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.
- 8Transfer the dip to a serving bowl and garnish with chopped parsley.
- 9Serve with pita bread or vegetable sticks for dipping.
Equipment
smoker or grillmixing bowlfork or food processorserving bowl
🌶️🌶️🌶️Medium
vegetariandairy-freegluten-freenut-free
Ingredients
- ●1 medium aubergine (eggplant)
- ●1 cup plain yogurt
- ●1/4 cup fresh lemon juice
- ●2 cloves garlic, minced
- ●1/4 cup tahini
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp cumin
- ●2 tbsp olive oil
- ●1 tbsp fresh parsley, chopped (for garnish)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Cut the aubergine in half lengthwise and score the flesh with a knife.
- 3Drizzle with olive oil and sprinkle with salt and pepper.
- 4Place the aubergine halves cut side down on a baking sheet and roast for about 30-35 minutes, or until the flesh is soft.
- 5Remove from the oven and let cool slightly before scooping the flesh into a bowl.
- 6Add the yogurt, lemon juice, minced garlic, tahini, cumin, and additional salt and pepper to the bowl with the aubergine flesh.
- 7Using a fork or a food processor, blend the mixture until smooth and creamy.
- 8Taste and adjust seasoning if necessary, adding more lemon juice or salt as desired.
- 9Transfer the dip to a serving bowl and drizzle with olive oil on top.
- 10Garnish with chopped parsley before serving.
Equipment
baking sheetmixing bowlfork or food processorknifecutting board
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●2 medium aubergines (eggplants)
- ●2 tablespoons olive oil
- ●1 teaspoon smoked paprika
- ●1 clove garlic, minced
- ●1 tablespoon lemon juice
- ●Salt to taste
- ●Fresh parsley for garnish (optional)
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2Cut the aubergines in half lengthwise and score the flesh with a knife.
- 3Drizzle olive oil over the cut sides of the aubergines and sprinkle with salt.
- 4Place the aubergines cut side down on a baking sheet and roast in the oven for about 30-35 minutes, or until the flesh is soft and slightly charred.
- 5Remove the aubergines from the oven and let them cool slightly.
- 6Scoop out the flesh of the roasted aubergines and place it in a mixing bowl.
- 7Add smoked paprika, minced garlic, lemon juice, and additional salt to the bowl. Mash the mixture with a fork or blend it until smooth, depending on your desired texture.
- 8Taste and adjust seasoning if necessary.
- 9Transfer the spread to a serving bowl and garnish with fresh parsley if desired.
- 10Serve with pita bread, crackers, or vegetable sticks.
Equipment
baking sheetmixing bowlfork or blender
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