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Vegetable Spread Recipes
Chick Pea Spread is an extremely tasty spread that can be served with some tortilla chips Experience the wonder of the Chick Pea Spread or hummus with this wonderful recipe. Combine chick peas in large saucepan with enough water to cover and let mixture soak
Chickpea And Tahini Spread
This Eggplant Spread is one of the yummiest condiments that Ive ever paired with my rice dishes. Youll love this spicy brinjal preparation too. Just try this Eggplant Spread and let me know if you like it Wash and peel the eggplant. Dice and set aside. Heat
The fresh tomato and eggplant spread is a lovely herbed vegetable spread. Prepared with baked eggplant combined and mixed well with veggies like zucchini tomatoes and green onions the spread is flavored with a three herb medley. Chilled and served with crusty
Fresh Tomato Eggplant Spread
Fresh Eggplant Spread gives a irrestitble flavor to french breads and crackers. The recipe for fresh egg plant spread wont take much of your time. Give this fresh eggplant spread a try and I am sure that you will love this. Rinse eggplant pat dry with paper
Fresh Eggplant Spread
GETTING READY 1. Grease a 4 cup ring mold with oil. 2. On a vegetable board use a sharp vegetable knife or a vegetable cutter to thinly slice 1 cucumber. 3. Arrange the slices in the greased mold. Keep aside. 4. Peel and chop the remaining cucumbers. MAKING 5.
Cool And Creamy Cucumber Spread
Cut a 5 lengthwise slit in the eggplant and place it on a microwave safe plate. Microwave on high for 10 minutes or until the eggplant is very soft and has collapsed. Set aside for 5 minutes or until cool enough to handle. Cut open the eggplant and spoon the
Feisty Eggplant Spread
MAKING 1 In the eggplant. Make a 5 inch slit lengthwise and put it on a microwave safe plate. 2 Microwave on high temperature for 10 minutes or till the eggplant is very tender and has collapsed. 3 Leep aside for about 5 minutes or till the eggplant is cool
Feisty Eggplant Spread
Preheat oven to 425 F. Bake eggplant on rack in the center of oven 1 hour until soft. In a large saucepan over low heat saute onions celery green pepper and garlic in oil for 10 minutes. Remove skin from cooled baked eggplant and finely chop the pulp. Add
Place the Roma tomatoes on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat about 4 minutes or until skin is blistered turning once. Cool slightly and coarsely chop. In a small bowl pour the boiling water over dried tomatoes. Cover and let
Double Tomato Spread
MAKING 1 In the oven bake the eggplant till the skin turns a dark brown at 474 F 2 Once baked allow to cool and then peel the skin 3 Using a sharp knife finely chop the eggplant to a pulp and add to a bowl. 4 Add in the onion oil lemon juice salt pepper and
With a fork pierce skin of eggplant place in rimmed pan. Bake in a 400 oven for 1 hour or until soft. Cool split skin and scoop out interior into a bowl. Add onion catsup olive oil vinegar salt and pepper stir until creamy. Cover and chill if made ahead.
Wash the eggplant and wrap in aluminum foil. Bake in a 425 oven 25 minutes. Peel and dice fine. Heat the oil in a skillet saute the onions and green peppers 10 minutes. Add the garlic and eggplant saute 5 minutes. Mix in the tomatoes salt pepper and oregano
Place first 4 ingredients in a food processor and process until smooth scraping sides of processor bowl occasionally. Set aside. Heat oil in a large nonstick skillet over medium heat until hot. Add garlic and saute 1 minute. Add spinach saute 1 minute. Remove
Sauteed Spinach And Chickpea Spread
In 10 inch skillet over medium heat in hot oil cook eggplant onion and garlic about 15 minutes or until eggplant is tender stirring often. In covered blender or food processor blend eggplant mixture until smooth. In medium bowl combine eggplant mixture juice
Cook unpeeled eggplant in boiling water to cover for 10 to 15 minutes or until tender. Drain and cool. Peel and finely chop the eggplant. Combine eggplant tomato onion red pepper garlic olive oil vinegar salt and pepper stirring gently. Cover and chill at
Preheat oven to 375 F or 400 F. Pierce eggplant place on rack and bake until soft about 50 to 60 minutes. Cool slightly then split and scoop interior into large bowl and mash well. Mix in remaining ingredients seasoning to taste with salt and pepper. Cover and
Thinly slice 1 cucumber and arrange in bottom of lightly oiled 4 cup ring mold set aside. Peel seed and coarsely chop remaining cucumbers. With food processor or electric mixer combine cream cheese 1 cup chopped cucumber sour cream dill lemon juice and
Cool And Creamy Cucumber Spread
In a medium mixing bowl stir together the cream cheese catsup brown or prepared mustard and garlic powder. Stir in the shrimp cucumber and onion. Cover and chill the mixture. Separate the endive leaves rinse and pat dry. Before serving spoon the shrimp mixture
Shrimp Cucumber Spread
MAKING 1 Take a colander and drain chick peas in it. Rinse with cold water and drain nicely again. 2 Take a food processor container and place onion lemon juice oil watercress chick peas and pepper in it. Working in several batches blend all the ingredients
Chick Pea Spread
Thaw and drain spinach squeezing out excess liquid. In a blender or the workbowl of a food processor fitted with a metal blade combine all ingredients and process until smooth but not completely pureed. Refrigerate for at least 1 hour before serving.
Artichoke And Spinach Spread
MAKING 1.Take a small mixing bowl mix together salt and cucumber. Let stand aside for 10 minutes. 2. On a clean kitchen towel place the cucumber at the center and hold the corners of the towel together. Squeeze out excess liquid from the cucmbers and discard
Cucumber Shrimp Spread
Mix drained thawed spinach with remaining ingredients. Refrigerate until serving time.
Spinach Egg Spread
Combine spinach sour cream mayonnaise water chestnuts and soup mix in large bowl and blend thoroughly. Cover and refrigerate. Serve with rye rounds.
Festive Spinach Spread
Saute onion in vegetable oil until soft. Process chickpeas in small batches in a blender or food processor. Combine all ingredients and mix well. Store in a tightly sealed container in the refrigerator.
Chickpea Artichoke Spread
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