Lemon Cilantro Eggplant Dip Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lemon Cilantro Eggplant Dip Recipe. Enjoy cooking and learn how to make Lemon Cilantro Eggplant Dip. The light, nutty flavor of tahini, an essential ingredient in hummus, pairs perfectly with rich roasted eggplant in this delicious dip.


Yields: About 2 cups dip
Total Time: 55 min
Prep Time: 10 min
Cook Time: 45 min
Oven Temp: 450

Ingredients

2 whole(s) (1 pound each) eggplants , each halved lengthwise
4 clove(s) garlic, unpeeled
3 tablespoon(s) tahini, sesame puree
3 tablespoon(s) fresh lemon juice
Salt
1/4 cup(s) loosely packed fresh cilantro or mint leaves, chopped
Toasted or grilled pita wedges
Carrot and cucumber sticks and red or yellow pepper slices

Directions

1. Preheat oven to 450 degrees F. Line a 15 1/2" by 10 1/2" jelly-roll pan with nonstick foil (or use regular foil and spray with nonstick cooking spray). Place eggplant halves, skin-sides up, in foil-lined pan. Wrap garlic in foil and place in pan with eggplants. Roast vegetables 45 to 50 minutes or until eggplants are very tender and skin is shriveled and browned. Unwrap garlic. Cool eggplants and garlic until easy to handle.

2. When cool, scoop eggplants' flesh into food processor with knife blade attached. Squeeze out garlic pulp from each clove and add to food processor with tahini, lemon juice, and 3/4 teaspoon salt; pulse to coarsely chop. Spoon dip into serving bowl; stir in cilantro. Cover and refrigerate at least 2 hours. Serve dip with pita and vegetables.


Nutritional Information (per serving)
Calories    10
Sodium    55mg
Total Carbohydrate    2g
Dietary Fiber    1g

More Dip recipes:

Fast and Easy Middle Eastern hummus Dip
Lemon-Garlic Chick Pea Dip with Veggies and Chips
Chickpea & olive dip
Tahini and Parsley Dip
Avocado Dip
Baba Ganoush and Pita Crisps

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Fast and Easy Middle Eastern hummus Dip

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to watch this video about Fast and Easy Middle Eastern hummus Dip. Learn how to make easy and delicious hummus dip.

Hummus is a fast and easy and delicious dip. Hooray for the garbanzo bean!

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Roast vegetable quiche recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Roast vegetable quiche recipe. Enjoy Christmas cooking recipes and learn how to make Roast vegetable quiche. 

A Meat-free Monday delight: this eggcellent quiche will tart up your Christmas meal, plus it's everything it's cracked up to be!

Ingredients (serves 4)

2 sheets frozen ready-rolled shortcrust pastry, partially thawed
500g butternut pumpkin, peeled, cubed
1 small red capsicum, thickly sliced
1 small red onion, cut into thin wedges
Olive oil cooking spray
1/2 quantity Basic egg mix (see recipe below)
1 tablespoon chopped fresh coriander leaves

Method

1. Preheat oven to 200°C/180°C fan-forced. Place baking tray on top shelf of oven. Line another baking tray with baking paper.

2. Use pastry to line base and sides of a 2.5cm-deep, 11.5cm x 34cm (base), loose-based fluted tart pan. Prick base with a fork. Freeze for 15 minutes or until firm.

3. Place pumpkin, capsicum and onion on prepared tray. Spray with oil. Season with salt and pepper. Place on lower shelf of oven. Place tart pan on hot baking tray in oven. Bake for 10 to 15 minutes or until pastry is golden and vegetables are just tender. Remove tart pan and vegetables from oven. Reduce oven temperature to 180°C/160°C fan-forced.

4. Make egg mix. Arrange vegetables in pastry case. Pour over egg mix. Bake for 35 to 40 minutes or until golden and just set. Top with coriander. Serve.

Notes

• Freezing pastry in the tin removes the need for 'blind baking' with baking paper and weights or uncooked rice.
• If using non-stick pan or tin, there is no need to grease before adding pastry.
• Stand quiche for 5 minutes before serving.

Source
Super Food Ideas - September 2009, Page 44
Recipe by Claire Brookman 

Basic Egg Mix

Ingredients (serves 6)

8 eggs
1/2 cup pure cream
1/2 cup finely grated parmesan cheese

Method

1. Place eggs, cream and cheese in a large jug. Whisk to combine. Season with salt and pepper.

Notes
You could use milk instead of pure cream in the Basic egg mix.

More Christmas Recipes...
Gingerbread tree
Tabouli Salad
Potato & onion soup with sour cream
Chunky Vegetable Hummus Spread
Prosciutto-wrapped beef with pesto
Cranberry cheese cake 

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Spicy prawn cocktails recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Spicy prawn cocktails Recipe. Enjoy tasty Christmas side dishes Dishes and learn how to make wonderful Spicy prawn cocktails!! Merry Christmas & happy new year.

Haven't settled on a starter for Christmas yet? This new twist on an old favourite is much-loved by many Taste.com.au members.

Ingredients (serves 8)

1 cup (300g) good-quality mayonnaise
2 tbs sweet chilli sauce
1 tbs tomato sauce (ketchup)
Juice of 1 lime, plus wedges to serve
2 kaffir lime leaves, finely shredded
1/2 iceberg lettuce, shredded
3 avocados, flesh diced
32 cooked prawns, peeled, deveined

Method

1. Combine mayonnaise, sweet chilli and tomato sauces, lime juice and half the lime leaves in a small bowl. Set aside.

2. Divide lettuce among serving dishes, then add avocado and prawns. Drizzle with dressing and top with remaining lime leaves. Serve with lime wedges.

Source
delicious. - December 2005, Page 114
Recipe by Valli Little

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Chunky Vegetable Hummus Spread Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chunky Vegetable Hummus Spread Recipe. Enjoy Lebanese Food  and learn how to make Chunky Vegetable Hummus Spread.

prep time 10 min
total time 10 min
makes 2-1/2 cups or 20 servings, 2 Tbsp. spread and 5 crackers each

Ingredients

1 container (7 oz.) ATHENOS Original Hummus
1/2   of a medium cucumber, peeled, seeded and chopped
1/4 cup chopped red onions
1   plum tomato, chopped
1/4 cup ATHENOS Traditional Crumbled Feta Cheese
  RITZ Crackers Roasted Vegetable

Preparation

Spread hummus onto serving plate.

Top with layers of cucumbers, onions and tomatoes; sprinkle with cheese.

Serve as a spread with the crackers.

Hummus without Tahini - Classic Lebanese Hummus Dip - Middle Eastern Hummus with veg sticks Recipe

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Hummus Dip - Best Hummus Dip

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Hummus Dip Recipe. Enjoy Lebanese Food  and learn how to make Hummus Dip.

prep time 15 min
total time 1 hr 15 min
Makes 1-1/2 cups dip or 12 servings, 2 Tbsp. dip and 16 crackers each.

Ingredients

1 can (15-1/2 oz.) chickpeas (garbanzo beans), undrained
1/4 cup  chopped onions
2 Tbsp. lemon juice
1/2 tsp.  minced garlic
1/2 tsp. dried basil leaves
1/2 tsp.  hot pepper sauce
WHEAT THINS Original Crackers

Preparation

Drain beans, reserving 1/4 cup liquid.

Place beans, reserved liquid and all remaining ingredients except crackers in food processor or blender; process until smooth. Cover. Refrigerate at least 1 hour before serving.

Serve as a dip with crackers.

Kitchens Tips
Garnish with fresh basil leaves just before serving.

 Hummus without Tahini - Classic Lebanese Hummus Dip - Middle Eastern Hummus with veg sticks Recipe
 
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Hummus Dip - Recipe For Hummus Dip

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Recipe For Hummus Dip. Enjoy tasty Middle Eastern Cuisine and learn how to make easy Hummus Dip.

Prep Time: 10 min
Level: Easy
Yield: about 2 cups

Ingredients

2 (15-ounce) cans chickpeas, drained and rinsed
1/2 cup extra-virgin olive oil, or more as needed, plus more for garnish
1/2 lemon, juiced
2 tablespoons roughly chopped fresh parsley leaves, plus more for garnish
2 cloves garlic, peeled
1 1/2 teaspoon salt
1/2 teaspoon dark Asian sesame oil
1/2 to 1 teaspoon ground cumin
12 to 15 grinds black pepper
1/4 cup water
Paprika, for garnish

Directions

In a blender combine all the ingredients except the parsley and paprika to be used for garnish. Blend on low speed until smooth. You'll have to stop the blender often to push down the ingredients. If the mixture is too dry and you're having trouble blending it, add a few more tablespoons of olive oil to help things along.

Scrape the hummus onto a plate. Sprinkle the paprika over the top, drizzle lightly with olive oil, scatter some parsley on top, and serve. You can make the hummus up to a couple of hours before you serve it. Cover the top with plastic wrap and leave it at room temperature.
 

Classic Lebanese Hummus Dip Recipe - Lemon-Garlic Chick Pea Dip with Veggies and Chips Recipe - Roasted Garlic Hummus 

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