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Eggplant dip recipes have been around for centuries and are believed to have originated in the Middle East. The earliest known recipe for eggplant dip was found in a 13th-century Arab cookbook, and it is thought that the dish made its way to Europe via the Moorish invasion of Spain. Eggplant dip recipes became popular in Italy during the Renaissance, and from there, they spread to other parts of Europe and the New World.
Eggplant dip recipes typically call for eggplant, garlic, olive oil, lemon juice, and yogurt or tahini. These ingredients are combined to create a smooth, creamy dip that is perfect for dipping bread or vegetables. Eggplant dip is often served as an appetizer or side dish, but it can also be enjoyed as a main course.
There are countless ways to enjoy eggplant dip. It can be served plain or with a variety of toppings, such as chopped tomatoes, onions, or olives. It can also be spiced up with chili peppers or other spices. No matter how it is served, eggplant dip is sure to please any crowd.
Eggplant dip is a delicious and versatile appetizer that can be prepared in a variety of ways. For the best results, it is important to start with fresh, ripe eggplants. Choose eggplants that are firm and have a deep purple color, avoiding those that are soft or have discolored spots. After selecting the eggplants, remove the stem and cut into cubes. To ensure that the eggplant dip is not bitter, it is recommended to sprinkle some salt over the cubes and let them sit in a colander for 15 minutes. This will draw out the bitterness. Rinse off the cubes before cooking and be sure to roast the eggplant until it is soft and tender. Once the eggplant is cooked, combine it with other ingredients like garlic, olive oil, and lemon juice to create a flavorful dip. Serve fresh and enjoy!
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