Roasted Eggplant & Feta Dip

Roasted Eggplant & Feta Dip Recipe | The Olive Crush
Try this Greece-based roasted eggplant & feta dip recipe with toasted pita crisps or as a sandwich spread! This recipe makes 12 servings (1/2 cup each) so is great to share with your friends and family.

Roasted Eggplant & Feta Dip
Serves 12
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Total Time
40 min
Total Time
40 min
Ingredients
  1. 1 medium eggplant (about 1 pound)
  2. 2 tablespoons lemon juice
  3. 1/4 cup Italian Pendolino Casaliva Reserve Extra Virgin Olive Oil
  4. 1/2 cup crumbled feta cheese, preferably Greek
  5. 1/2 cup finely chopped red onion
  6. 1 small red bell pepper, finely chopped
  7. 1 small chile pepper, such as jalapeño, seeded and minced (optional)
  8. 2 tablespoons chopped fresh basil
  9. 1 tablespoon finely chopped flat-leaf parsley
  10. 1/4 teaspoon cayenne pepper, or to taste
  11. 1/4 teaspoon Whole Spice Himalayan Pink Sea Salt
  12. Pinch of sugar (optional)
Instructions
  1. Position oven rack about 6 inches from the heat source; preheat broiler.
  2. Line a baking pan with foil. Place eggplant in the pan and poke a few holes all over it to vent steam. Broil the eggplant, turning with tongs every 5 minutes, until the skin is charred and a knife inserted into the dense flesh near the stem goes in easily, 14 to 18 minutes. Transfer to a cutting board until cool enough to handle.
  3. Put lemon juice in a medium bowl.
  4. Cut the eggplant in half lengthwise and scrape the flesh into the bowl, tossing with the lemon juice to help prevent discoloring. Add oil and stir with a fork until the oil is absorbed. (It should be a little chunky.)
  5. Stir in feta, onion, bell pepper, chile pepper (if using), basil, parsley, cayenne and salt.
  6. Taste and add sugar if needed (see note).
  7. Service with pita crisps or use as a sandwich spread.
Notes
  1. Make Ahead Tip: Cover and refrigerate for up to 2 days
  2. Note: Out-of-season eggplant or eggplant that has been heavily watered often has an abundance of seeds, which make the vegetable bitter. Be sure to taste the dip before you serve it; if it's a touch bitter, you can remedy that with a little sugar.
Adapted from Eating Well
Adapted from Eating Well
The Olive Crush https://www.theolivecrush.com/

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Baked Sriracha Lime Chicken Wings

Baked Srirach Lime Chicken Wings Recipe from The Olive Crush
 
These baked Sriracha Lime Chicken Wings use some healthy ingredient substitutes and of course, the delicious zingy rooster sauce and citrus zest of our Persian Lime Olive Oil.

Baked Sriracha Lime Chicken Wings
Yields 1
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Total Time
35 min
Total Time
35 min
Ingredients
  1. 1 lb chicken wings (12-13 wings)
  2. 1 1/2 Tablespoon Persian Lime Olive Oil
  3. 1 teaspoon garlic powder
  4. Salt and pepper, to taste
  5. 1/2 cup lite coconut milk
  6. Zest from 2 limes
  7. 1 Tablespoon honey
  8. 2 Tablespoon Sriracha sauce
  9. 1 1/2 Tablespoon tapioca flour (or Cornstarch)
Instructions
  1. Preheat oven to 400 degrees F.
  2. In a large bowl combine wings, Persian Lime Olive Oil, garlic powder, salt and pepper.
  3. Line a baking sheet with parchment and place wings on sheet.
  4. Bake for 30 minutes.
  5. Meanwhile, combine coconut milk, lime zest, honey and Sriracha in a small pot over medium heat until it begins to simmer.
  6. Slowly add tapioca flour while whisking mixture. Do not add too quickly or mixture with develop clumps.
  7. Lower heat to med-low and continue whisking until mixture has thickened and creates a thick glaze (about 2 minutes).
  8. Remove wings from oven and coat with glaze.
  9. Increase oven temperature to broil and place wings back into the oven on the top rack for 2-3 minutes or until level of crispiness has been reached.
  10. Watch carefully as oven temperatures vary and you don't want to burn your wings.
The Olive Crush https://www.theolivecrush.com/

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Zucchini Parmesan Chips


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Zucchini Parmesan Chips Recipe | The Olive Crush
 
Instead of reaching for potato chips, how about you reach for some zucchini chips? With half a cup at about 105 calories, zucchini chips are also an excellent source of Vitamin C, and a good source of Calcium, Manganese, Vitamin B6, Protein.

Zucchini Parmesan Chips
Serves 4
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
Ingredients
  1. Cooking spray
  2. 2 medium zucchini (about 1 pound total)
  3. 1 tablespoon Barnea Olive Oil
  4. 1/4 cup freshly grated Parmesan (3/4 ounce)
  5. 1/4 cup plain dry bread crumbs
  6. 1/8 teaspoon salt
  7. Freshly ground black pepper
Instructions
  1. Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
  2. Slice the zucchini into 1/4-inch thick rounds.
  3. In a medium bowl, toss the zucchini with the Barnea Olive Oil.
  4. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper.
  5. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
  6. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes.
  7. Remove with spatula and serve immediately.
Adapted from food network
Adapted from food network
The Olive Crush https://www.theolivecrush.com/

Nutrition

Nutrition Facts
Serving Size 1/2 cup
Servings Per Container 4

Amount Per Serving
Calories 105 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Trans Fat 2g
Cholesterol 1mg 0%
Sodium 222mg 9%
Total Carbohydrate 8.5g 3%
Dietary Fiber 1.5g 6%
Sugars g
Protein g 0%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Excellent Source of: Molybdenum, Vitamin C
Good Source of: Calcium, Manganese, Vitamin B6, Protein
 

Products Used In This Recipe

Chipotle Hummus

Chipotle Hummus Recipe | The Olive Crush
 
How about an easy recipe for some spicy hummus? Using Olive Crush Chipotle Olive Oil and Toasted Sesame Oil, this recipe is perfect for appetizers, snacks, or as a party dish!

Chipotle Hummus
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Ingredients
  1. 3 cans garbanzo beans (15.5 oz each), drained
  2. 1/3 cup Chipotle Olive Oil
  3. 1/3 cup lemon juice
  4. 1/4 cup Japanese Dark Toasted Sesame Oil
  5. 2 whole garlic cloves
  6. 1 tbsp ground cumin
  7. 1 tsp salt
  8. Pita bread
Instructions
  1. Pulse all ingredients in food processor until smooth.
  2. Serve with pita bread.
The Olive Crush https://www.theolivecrush.com/

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Smoked Salmon Tartare with Avocado

Smoked Salmon Tartare with Avocado Recipe | The Olive Crush
 
Hosting a holiday party? Or attending one? Try this Smoked Salmon Tartare recipe using whole wheat crackers, avocado, and our organic Barnea Olive Oil.

Smoked Salmon Tartare with Avocado
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Ingredients
  1. 2 cups diced smoked salmon
  2. 1/4 cup diced red onions
  3. 1/4 cup capers
  4. 1/4 cup Organic Barnea Olive Oil
  5. 1/8 cup juice from fresh lemon
  6. Fresh ground pepper
  7. 1/2 cup plain Greek Yogurt
  8. 8 tsp chopped dill
  9. 1/4 avocado, sliced
  10. Whole wheat wafer crackers
Instructions
  1. In a medium bowl combine salmon, onion, capers, olive oil and lemon juice & mix.
  2. Season with pepper.
  3. Combine Greek yogurt & dill in a small bowl & mix.
  4. Top each cracker with avocado slices, tartare mix & top with a small dollop of dill Greek yogurt mix.
Notes
  1. You can use a ring mold or a lined mason jar (work backwards if using the jar) to form the tartare. Refrigerate for about 15 minutes to help hold its shape.
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

Asian Quinoa Meatballs

Asian Quinoa Meatball Recipe | The Olive Crush

 
Looking for a new appetizer or light meal to add to your cooking mix? Try these Asian Quinoa Meatballs using healthy, low-fat ground turkey, iron-rich quinoa, and your favorite Asian food flavors! These meatballs clock in at around 60 calories each for a guilt free-dinner or snack.

Asian Quinoa Meatballs
Yields 20
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1 pound ground turkey
  2. 3/4 cup cooked quinoa
  3. 3 cloves garlic, minced
  4. 2 green onions, thinly sliced, plus more for garnish
  5. 1 large egg
  6. 1 tablespoon soy sauce
  7. 2 teaspoons Japanese Toasted Sesame Oil
  8. 1 teaspoon Sriracha, or more, to taste
  9. Kosher salt and freshly ground black pepper, to taste
  10. Sesame seeds, for garnish
For the Sauce
  1. 1/4 cup soy sauce
  2. 2 tablespoons rice vinegar
  3. 1 tablespoon freshly grated ginger
  4. 1 tablespoon brown sugar, packed
  5. 1 teaspoon Japanese Toasted Sesame Oil
  6. 1 teaspoon Sriracha, or more, to taste
  7. 2 teaspoons cornstarch
Instructions
  1. Preheat oven to 400 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
  2. In a large bowl, combine ground turkey, quinoa, garlic, onions, egg, soy sauce, Japanese Toasted Sesame Oil, Sriracha, salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs.
  3. Place meatballs onto the prepared baking dish and bake for 18-20 minutes, or until all sides are browned and meatballs are cooked through.
  4. To make the sauce, whisk together soy sauce, rice vinegar, ginger, sugar, Japanese Toasted Sesame Oil Sriracha and 1/2 cup water in a small saucepan over medium high heat.
  5. In a small bowl, whisk together cornstarch and 1 tablespoon water. Stir into soy sauce mixture until thickened, about 2 minutes.
  6. Serve meatballs immediately with sauce, garnished with green onion and sesame seeds.
Notes
  1. Image from original recipe.
Adapted from Chungah
Adapted from Chungah
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

Spicy Turkey Meatballs with Sweet Mango Balsamic Glaze

Spicy Turkey Meatballs with Sweet Mango Balsamic Glaze
 
Craving some healthy meatballs? Or looking for the perfect snack to serve guests? Turn to these spicy turkey meatballs with a sweet mango balsamic vinegar glaze. Your family or guests will love the sweet & spicy flavor!

Spicy Turkey Meatballs with Sweet Mango Balsamic Glaze
Serves 10
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 small onion, grated
  2. 3 garlic cloves, minced
  3. 1/2 cup breadcrumbs
  4. 1/2 cup grated Parmesan
  5. 1 pound ground dark turkey meat
  6. 1 1/2 teaspoons crushed red pepper flakes
  7. 1 teaspoon hot sauce (such as Tabasco)
  8. Salt and pepper
For Mango Balsamic Glaze
  1. 1 large mango, peeled and cubed
  2. 2 cloves garlic
  3. 1/2 cup 18 Year Old Traditional Balsamic Vinegar
  4. 1/2 cup water
  5. 1/4 cup honey
  6. 2 tablespoons unsalted butter
Instructions
  1. Preheat oven to 400°F. Line a cookie sheet with parchment or greased foil.
  2. In a large bowl, combine all ingredients for the meatballs.
  3. Roll meat mixture into 1-inch meatballs and bake for 15-20 minutes until golden and cooked through.
  4. Remove from oven and allow to cool slightly.
  5. While the meatballs are cooking, in a food processor, pulse together the mango, garlic, balsamic, water and honey.
  6. Pour mixture into a medium saucepot.
  7. Bring to a simmer and cook for 3-5 minutes, stirring occasionally, until mixture begins to looks slightly thick.
  8. Remove from heat and stir in butter.
  9. Season with salt and pepper to taste.
  10. Place a toothpick into each meatball and dip into Mango Glaze. Add a cube of mango to the end of the toothpick. Serve warm and enjoy!
Notes
  1. Or use our Mango White Balsamic Vinegar
Adapted from Clinton Kelly
Adapted from Clinton Kelly
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe