Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Grilled Sesame-Eggplant Dip With Pita Wedges Recipe
    Lost? Site Map

    Grilled Sesame-Eggplant Dip With Pita Wedges

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hrs 30 mins

    Manami's Note:

    We have always enjoyed an eggplant dip and this was slightly different but oh so good, that we made a meal of it! The cooling period is a lot different than any I have seen - that is after the eggplant has been cooked. Bon Appetit Magazine, June 2008 edition

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 2

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Place eggplants on preheated grill or directly over gas burner on stive.
    2. 2
      Grill until skin is blackened and cracked and eggplant is tender and collapsing, turning occasionally, about 25 minutes.
    3. 3
      Transfer to baking sheet and cool briefly.
    4. 4
      Cut eggplants in half.
    5. 5
      Scoop flesh into large sieve set over a bowl; discard skins.
    6. 6
      Drain at least 30 minutes and up to 1 hour.
    7. 7
      Place eggplants in large bowl; smash finely.
    8. 8
      Heat sesame oil in large skillet medium-high heat.
    9. 9
      Add 1 1/4 cups green onions, garlic and ginger.
    10. 10
      Saute until onions soften, about 2 minutes.
    11. 11
      Add eggplant, mix in soy sauce, vinegar and chili-garlic sauce.
    12. 12
      Cook until heated through, stirring occasionally, about 2 minutes.
    13. 13
      Mix in 1/2 cup chopped cilantro.
    14. 14
      Season with salt and pepper.
    15. 15
      Cover and chill (up to 1 day ahead.).
    16. 16
      Bring to room temperature before using.
    17. 17
      Toast pits breads on preheated grill or directly over gas burner on stove until beginning to char.
    18. 18
      Cut into wedges.
    19. 19
      Transfer to bowl.
    20. 20
      Place eggplant dip in another bowl.
    21. 21
      Sprinkle with remaining green onions and cilantro.
    22. 22
      Serve with pita wedges.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Grilled Sesame-Eggplant Dip With Pita Wedges

    Serving Size: 1 (1200 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 997.3
     
    Calories from Fat 134
    13%
    Total Fat 14.9 g
    22%
    Saturated Fat 2.1 g
    10%
    Cholesterol 0.0 mg
    0%
    Sodium 2071.6 mg
    86%
    Total Carbohydrate 190.7 g
    63%
    Dietary Fiber 36.3 g
    145%
    Sugars 25.0 g
    100%
    Protein 33.6 g
    67%

    The following items or measurements are not included:

    chili-garlic sauce

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites