327953 roasted pepper eggplant dip wedges Recipes

eggplant (about 1 lb), green onions (white portion only ), reduced-fat plain yogurt, lemon juice, olive oil, salt, pepper, minced chives, divided, pita breads (6 inches), cut into 6 wedges, carrot sticks, optional

eggplant (medium to large), garlic cloves (roasted would be good too), tahini, kosher salt (or to taste), fresh parsley, pizza seasoning, apple cider vinegar, olive oil

eggplant, garlic, olive oil cooking spray, pkt lavash bread, tblsp walnuts, mint, chopped, oregano, chopped, natural yogurt, juice of 1 lemon, olive oil and paprika to serve

eggplants or 4 lb. baby (about 12), garlic, extra-virgin olive oil, salt, red sweet peppers, and coarsely chopped, lemon juice, snipped fresh italian (flat-leaf) parsley, snipped fresh oregano, oregano leaves (optional), purchased flat breads, broken

red bell peppers , tender-roasted (use tender roasted bell peppers to roast the peppers), eggplants, peeled and cut into 1-inch pieces, garlic cloves, smashed, whole tomatoes with juice, drained and coarsely chopped, extra virgin olive oil, salt, dried hot red pepper flakes

eggplant (peeled and cut into 1 inch pieces), onion (sliced ), roasted red peppers (cut in 1/2, mancini perferred), minced garlic, diced tomatoes (drained ), olive oil

zucchini, unpeeled, water, mushrooms, roughly chopped, eggplants, cubed, roasted peppers, chopped, pasta sauce, warmed

eggplant, big (or 2 mediums), red bell peppers, red onion, garlic cloves, minced, olive oil, kosher salt, fresh ground black pepper, tomato paste, caynee pepper

eggplants, halved, olive oil cooking spray, olive oil, spring onion, coarsely chopped, garlic, minced, heirloom tomatoes, coarsely chopped, hot paprika, plain lowfat yogurt, coarsely ground black pepper, sliced basil

eggplant, garlic cloves, each cut into 3 to 4 lengthwise wedges, tahini, extra-virgin olive oil, lemon juice, salt

eggplants, stale breadcrumbs, garlic cloves, crushed, chopped fresh parsley, ground cumin, hot paprika, lemon juice, natural yoghurt

eggplants (about 2 lb), pomegranate, tahina, lemon juice , or to taste, salt, crushed garlic, chopped fresh parsley, for garnish

eggplant halved, red onions finely chopped, basil chopped, olive oil, red wine vinegar

eggplants (about 2-1/2 lb total), cut lengthwise into 1/2-inch-thick slices, olive oil, bottled black olive paste such as tapenade or olivada (available at specialty foods shops and some supermarkets), red bell peppers , each roasted (procedure follows) and cut lengthwise into 3 sections, soft mild goat cheese , such as montrachet, sliced thin, parsley springs for garnish if desired, chopped fresh parsley leaves , preferably flat-leaved, garlic clove, sliced, balsamic vinegar, water, extra-virgin olive oil

roasted garlic, chopped assorted mild herbs , such as basil, oregano, parsley, etc., drizzle of olive oil, salt and pepper, eggplant, olive oil, minced onions, minced garlic, vegetable or chicken stock, heavy cream, cayenne pepper to taste

eggplant, lemons , juice of, bottled tahini, garlic cloves, minced, parsley, finely chopped, divided, salt, white pepper, paprika

eggplants, black olives, lemon juice, olive oil, parsley, chopped, garlic, minced, salt, pepper

eggplants, garlic crushed or a tbsp granulated garlic, salt and pepper to taste, juice of 1/2 a lemon, heaped tbsp mayonnaise