Crunchy zucchini, juicy tomatoes, crunchy cucumbers, etc. – seasonal fruits and vegetables enrich our dishes in the summer months and are an indispensable part of the table. While it is an integral part of oriental and Italian cuisine, there is a vegetable that is often underestimated and forgotten in this country - the eggplant. There is hardly any other vegetable that tastes juicy, tender and light at the same time. Whether an eggplant casserole, grilled or stuffed - eggplant is a real all-rounder and can be used to conjure up lots of delicacies. To convince you of this, we have put together some of the best eggplant dip recipes! Whether Arabic baba ghanoush, Greek melitzanosalata, a creamy hummus or with cream cheese - our recipes are perfect for a light starter and are guaranteed to be a real culinary delight. Read on and enjoy!
Oriental eggplant dip: Baba Ghanoush recipe
Prepared from just a few ingredients and incredibly delicious – Baba Ghanoush is a popular oriental eggplant dip and is served with bread as a starter. Traditionally, the vegetables are grilled over an open fire, but they also become really aromatic and tender in the oven and taste just as good.
Ingredients for 4-6 servings:
- 2 eggplants
- 2 cloves of garlic, finely chopped
- 60 Grams Tahini
- 30 ml freshly squeezed lemon juice
- 1 tbsp olive oil
- 1 tsp ground cumin
- Salt and pepper
- Fresh parsley and pomegranate seeds for garnish
Preparation:
- Preheat the oven to 190 degrees and line a baking tray with baking paper.
- Prick the eggplant several times with a wooden skewer or fork and roast for 1 hour until they become soft and tender.
- Remove from the oven, cover with a damp cloth and let rest for 10-15 minutes.
- Next, cut the eggplant in half and scoop out the flesh with a spoon.
- Add the eggplant flesh, garlic cloves, tahini and lemon juice to the blender and puree until smooth.
- Season with spices and olive oil and stir.
- Then garnish with pomegranate seeds and parsley and serve the Arabic eggplant dip with bread or vegetable sticks.
- And your classic Baba Ghanoush is ready!
Greek Eggplant Cream: Melitzanosalata Recipe
The best and most deliciousTzatziki recipewe have already shown you. Now it's time for another classic from Greek cuisine, namely our Melitzanosalata recipe. Super aromatic and irresistibly delicious – the Greek eggplant dip tastes like summer and vacation.
Ingredients for 4-6 servings:
- 3 large eggplants
- 3 cloves of garlic, finely chopped
- 1 medium red onion, diced small
- 1 teaspoon each ground cumin and chili flakes
- The juice and zest of 1 lemon
- 50 grams of feta cheese
- A handful of pitted Kalamata olives
- 20 ml olive oil
- Salt and pepper
- Fresh parsley for garnish
Preparation:
- Preheat the oven to 200 degrees and line a baking tray with baking paper.
- Cut the aubergines lengthways and place them on the baking tray with the cut side facing up.
- Prick several times with a fork and drizzle with a little salt and olive oil.
- Cook in the oven for about 30 minutes and let cool slightly.
- Separate the pulp from the peel with a spoon and cut half of it into small pieces.
- Puree the remaining half finely either in a blender or with a mortar.
- Mix the eggplant pieces, eggplant puree, onions and garlic in a bowl.
- Add the remaining ingredients except the feta and stir well.
- Finally garnish with feta and parsley and chill for 10-15 minutes.
- Enjoy the Melitzano salad with some bread and a glass of wine!
Creamy eggplant hummus
And here's an idea for anyone who wants to prepare a vegan eggplant dip. Super creamy, full of flavors and quick to make - this eggplant hummus is undoubtedly one of the bestHummus recipesthat we have ever tried.
Ingredients for 4-6 servings:
- 1 medium eggplant
- 60 Grams Tahini
- 1 can chickpeas, drained and rinsed
- 2 cloves of garlic
- 50 ml lemon juice, freshly squeezed
- 50-60 ml water, depending on the desired consistency
- 1 teaspoon each ground cumin and smoked paprika powder
- Salt and pepper
- Fresh parsley for garnish
Preparation:
- Preheat the oven to 200 degrees and line a baking tray with baking paper.
- Halve the eggplant lengthwise, prick it several times with a fork and roast for 25-30 minutes.
- Remove the pulp from the peel with a spoon.
- Puree tahini, lemon juice, chickpeas and garlic cloves in a blender.
- Add the eggplant and spices and stir until smooth.
- Add water little by little until you reach the desired consistency.
- Chill the eggplant hummus for 10-15 minutes.
- Garnish with fresh parsley and serve.
Tomato and eggplant dip from the Thermomix
Have you suddenly received a visitor or would you simply like to prepare something quickly? Then you should remember our creamy tomato-aubergine dip from the Thermomix!
Ingredients:
- 1 medium eggplant, cut into pieces
- 1 medium onion, halved
- 2 cloves of garlic
- 120 grams of tomato paste
- 90 Gramm Butter
- 30 grams of olive oil
- 1 teaspoon each dried oregano and basil
- A pinch of sugar
- Salt and pepper
Preparation:
- Place garlic and onion in mixing bowl and chop 3 sec/speed 5.
- Push down with the spatula and add the eggplant. Chop for 5 seconds/speed 5 and push down with the spatula.
- Add olive oil and sauté 5 mins/120 degrees/speed 1.
- Add the remaining ingredients and steam for 6 minutes/90 degrees/speed 2.
- Serve the eggplant dip from the Thermomix with bread and enjoy!
Creamy feta dip with cream cheese and eggplant
Whether with bread or with vegetable sticks as a light appetizer - this eggplant feta dip really tastes divine!
Ingredients:
- 500 grams of eggplants
- 100 grams of dried tomatoes in oil
- 2 cloves of garlic, finely chopped
- 200 grams of feta
- 200 grams of cream cheese or Greek yogurt
- 1 teaspoon dried oregano
- Salt and pepper
Preparation:
- Preheat the oven to 200 degrees and line a baking tray with baking paper.
- Halve the eggplant lengthwise and bake, cut side down, for 30 minutes.
- Allow to cool slightly and scoop out the flesh with a spoon.
- Put all the ingredients in a bowl and puree with the hand blender.
- Enjoy!
Bulgarian eggplant cream: Kyopolou recipe
Tender aubergines, aromatic peppers andjuicy tomatoes– this Bulgarian eggplant cream, also known as Kyopolou, combines all the summer flavors and is guaranteed to provide a real taste explosion.
Ingredients:
- 800 grams of eggplant, halved lengthwise
- 2-3 red roasted peppers, diced
- 2 medium tomatoes, seeded and diced small
- 2 cloves of garlic, finely chopped
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- Salt and pepper
- Fresh parsley
Preparation:
- Preheat the oven to 200 degrees and bake the eggplants with the cut side down.
- Allow to cool and remove the skin.
- Chop the eggplant finely and whisk in a bowl with the peppers and tomatoes.
- Add the remaining ingredients and stir well.
- Let the Bulgarian eggplant cream steep in the fridge for 10-15 minutes and enjoy!
