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Banner Displaying Cook's Pantry Smoky Eggplant Dip with Sliced Cucumbers, Breadsticks and Little Gem Lettuce

Smoky

EGGPLANT DIP

Cook's Pantry Smoky Eggplant Dip

Product image displaying a jar of Cook's Pantry Smoky Eggplant

"So revered, it's called Eggplant Caviar and tastes great with pita, or as a spread."

Product of Tunisia

Gluten-Free
Vegan

In Tunisia, this smoky dip made of grilled eggplants, garlic, lemon, parsley and olive oil is so revered it?s called Eggplant Caviar. Similar to Baba Ganoush, it?s delicious with bread, or as a dip with pita chips.

The eggplant has been called many things including ?Aubergine? and ?Mad Apple.? It belongs to the nightshade family, which is known to include toxin plants. In 13th century Italian folklore, the eggplant was believed to cause insanity! Fortunately we know the eggplant is nothing but delicious and full of vitamins! The eggplant is indigenous to Northeast India, Burma, Northern Thailand, Laos, Vietnam and Southwestern parts of China.

Nutrition Facts. Serving Size: 2 table spoon (thirty one grams). Serving Per Container: about six. Amount Per Serving. Calories: forty. Calories from fat: 30. Total Fat: 3 and one half grams: 5% daily value. Saturated Fat: one half of one gram: 3% daily value. Trans Fat: 0 gt. Cholesterol: 0 millagrams: 0% daily value. Sodium: one hundred fifty milligrams: 6% daily value. Total Carbohydrate: 3 grams: 1% daily value. Dietary fiber: 2 grams: 8% daily value. Total Sugars: 1 gram Protein: Less than 1 gram. Vitamin A: 0% daily value. Vitamin C: 0% daily value. Calcium: 0% daily value. Iron: 0% daily value. Percent Daily Values are based on a two thousand calorie diet.

Total time: 10 mins |Serves: 6-8 | Print |

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Mediterranean Mezze Platter

Total time: 10 mins |Serves: 6-8 |

This recipe is so delicious it tastes lke spring summer winter and fall all in one bite and once you have it you will never make pork chops another way again, so yummy blahh blahhh.
Mediterranean Mezze Platter

INGREDIENTS

  • 1 jar Cook's Pantry smoky eggplant dip
  • 1 jar Cook's Pantry artichoke hearts
  • 1-2 cups prepared hummus
  • ½ cup sun-dried tomatoes
  • 8-10 stuffed grape leaves
  • 1 cup olives
  • 1 fresh salami log or other charcuterie of choice
  • 1 bunch fresh radishes - cleaned and quartered or other fresh vegetables of choice
  • Fresh pita squares

DIRECTIONS

  1. Place ingredients in desired dishes and serve with fresh or toasted pita squares. This Mezze platter can be prepared with all your favorite ingredients of choice.

Prep time: 15-20 mins Cook time: 30 mins Total time: 45-50 mins Serves: 4-6 Print |

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Baked Falafel Lettuce Wraps

Prep time: 15-20 mins Cook time: 30 mins Total time: 45-50 mins Serves: 4-6

This recipe is so delicious it tastes lke spring summer winter and fall all in one bite and once you have it you will never make pork chops another way again, so yummy blahh blahhh.
Baked Falafel Lettuce Wraps

INGREDIENTS

  • 1 can chickpeas - drained and rinsed
  • ¼ cup Cook's Pantry Pickles - chopped
  • 2 garlic cloves
  • 1 scallion - chopped
  • 1 tablespoon tahini
  • 1 tablespoon olive oil
  • ¼ cup cilantro - chopped
  • 1 teaspoon ginger - finely chopped
  • ½ teaspoon chili flakes
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • ¼ cup flour (white
  • whole wheat or almond flour)
  • ¼ teaspoon cumin
  • ¼ teaspoon turmeric
  • ¼ teaspoon coriander
  • Pinch of cinnamon
  • ½ teaspoon salt
  • ¼ cup toasted sesame seeds
  • Olive oil

Smoky Eggplant and Tahini Sauce

  • 1 tablespoon tahini
  • ¼ cup Cook's Pantry Smoky Eggplant Dip
  • 1 garlic clove - crushed
  • 1 tablespoon olive oil
  • 1 tablespoon cilantro
  • 1 tablespoon lemon juice or pickle brine

For serving and garnish:

  • Large Butter lettuce leaves - cleaned and separated
  • Red onion - thinly sliced
  • Cook's pantry dill pickle slices
  • Radish - thinly sliced
  • Cilantro and mint sprigs


DIRECTIONS

  1. Make the smoky eggplant dip - place all ingredients in a bowl and whisk together, taste and add salt or lemon juice if needed. Cover and refrigerate.
  2. Place all ingredients in food processor and pulse until a coarse mixture forms.
  3. Form the falafel mixture into small patties.
  4. Heat a large skillet over medium high heat with 1-2 tablespoons olive oil, when hot add several patties and cook until dark golden brown on each side.
  5. Continue with all patties. Or you can bake them in a 400 degree oven on a baking sheet. First, brush gently with olive oil and sprinkle with toasted sesame seeds if desired. Bake until golden brown, turning once - about 20-25 minutes.
  6. To Serve: take a lettuce leaf and dollop with smoky eggplant sauce, 1-2 falafels and garnish with desired ingredients.

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