One of my favorite middle eastern food (correct me if I'm wrong).. deliscious and easy to make... i prefer grilling the eggplant for its aroma and taste is different compared to boiled one.

its a middle eastern recipe...it is simply amazing....sure it will be on your list....great dip or spread....the origin of word mutabbal is arabic tabala literally neaning to add addtional flavor nd spices.basic ingredient eggplnt nd tahini this combination alwats works.grilling the eggplnt brings out richness nd add smokey flavor and aroma to the dish....

A recipe from my chef friend, just like in restaurants

I love the idea of dips being loaded with vegetables because they are so irresistible, and you can eat and eat. It's even better when they're packed with something good for us. In this case, roasted eggplant is a great option because it becomes creamy and delicious. Combined with more healthy fats, it's a delightful treat! It's a great option for a New Year's snack and also perfect for using up eggplants that are about to go bad. I made a small portion, but you can double the recipe to make more.

Often eaten a dip with arabic bread or pita.

This is a great way of using up an aubergine that is a little past it's best rather than tossing it out

I had a can of artichokes and wanted to take this quick , tasty, and healthy appetizer to a main dish. I serve it with a salad quickly tossed in a banana pepper vinaigrette, served with your choice of toasted baguette, and or tortilla chips.

I saw this recipe in a Turkish cookbook. This specific recipe is my own variation, as I changed the original recipe slightly to make a manageable amount with revised procedures.You can also grill the eggplant in an oven (bake for 1 hour after making cuts).I used an American eggplant, but you can also use the slim and long type.Try serving this dish with hummus (chickpea paste -and tortillas. For a manageable amount. Recipe by Kuminchan

If you are eggplant lover, here is a wonderful recipe . It is called Kashk-e Bademjan in Farsi, that is one of the most popular Persian dishes. Can be an appetizer or main dish. Kashke bademjan is a Persian eggplant dip that is traditionally made with golden-fried or grilled eggplants and caramelized onions.

Perfect to add a little bit of each salsa/dip/vinaigrette to quinoa, tacos, rice, or tortillas for fajitas

Hello everyone, Ok, well I think I will start with this news before I go into my recipe post for the day. I have a bit of news, I have been put on the list of the Top 40 Greek Food Blogs and Websites to follow for 2018, 🙂 I would like to thank FEEDSPOT for this honor as I am very humbled and grateful. :THANK YOU FEEDSPOT!! 🙂 https://blog.feedspot.com/greek_food_blogs This is exciting news for me, and so I wanted to share this with all of you, and to thank you for your so very kind comments and support. 🙂 THANK YOU!!!Do you love yogurt or maybe Greek Yogurt? Well here is a dip for those Veggies that you love. Since it continues to be warm and sunny, a refreshing dip was exactly what I wanted for lunch. I had Broccoli in the fridge. 🙁 I know as a Food Blogger not having more veggies is ridiculous but honestly this weeks batch of veggies in the market ufff well lets just say “no like”. I could say that I am a bit picky when it comes to shopping veggies and fruit, I like them to smell and taste as good like fruits and veggies but sometimes that is surely is not the case. 🙁I cut the Broccoli into bite size pieces and roasted these delicious little treats, drizzled with Olive Oil, a pinch of Salt & Pepper and my absolutely must topping Sweet Paprika. Love it!!

Playing around with a few roasted eggplant recipes, I decided to cook them face up first to get the skins soft. Then putting them face down on the baking sheet allows them to cook in their own juices, sort of an eggplant confit, if you will. The flavor is creamy and sweet. Be prepared to adjust the flavor as needed to accommodate the Maillard browning that happens. Time for more lemon juice!