Aubergine With Yogurt Tomato Sauces Recipes

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Toss the eggplant with the oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast, stirring occasionally, until browned and tender, about 25 minutes. Add the tomatoes and continue to roast until the tomatoes begin to burst, 5 to 10 minutes more.
• Mash the anchovy and garlic to a paste with 1/2 teaspoon salt and transfer to a large bowl. Whisk in the yogurt, dill, some salt and few grinds of pepper.
• Add the pasta to the boiling water and cook according to package directions. Reserve 1 1/2 cups of the pasta cooking water, then drain the pasta. Add the pasta along with 1 cup of the cooking water to add the yogurt sauce and toss to combine. Thin with more cooking water until everything is evenly coated. Season with salt and pepper. Serve topped with the roasted vegetables, basil and dill fronds.

Steps:

• Trim the aubergine and cut lengthways into 6 thick slices. Season all over and brush with 2 tbsp of the oil. Heat the remaining oil in a small pan and add the tomatoes, garlic and chilli flakes, along with a little salt. Cook gently for 3-4 mins until the tomatoes are just softened. In a small bowl, mix the yogurt with the mint and some seasoning.
• Heat a barbecue, griddle pan or grill, then cook the aubergine slices for 5-6 mins each side until nicely browned and softened. Serve 3 slices per person with the minty yogurt and tomato sauces.

Steps:

• Slice the eggplant in half-inch cubes. If using large purple eggplant, sprinkle with salt and allow to drain for one hour. Pat dry with paper towels.
• Make the sauce. Combine the yogurt, garlic and coriander in a food processor. Process until smooth and season to taste with salt and pepper. Set aside.
• Preheat coals. Cut the tomatoes and onion into quarters. Cut the quarters in half and separate the layers of onion. Thread the eggplant cubes on skewers, alternating with the pieces of tomato and onion. Brush with oil and grill until done. Serve the yogurt coriander sauce on the side.

Steps:

• Clean the peel of the eggplant, then cut the stem off.
• Cut into 1/2 inch thick slices (leaving the peel on).
• Spread slices on a flat surface or tray and sprinkle generously with salt; let sit for 30 minutes, then dry well with paper towels.
• In a skillet or pan melt the olive oil and butter together over medium low heat; sauté the sliced onion (and green pepper, if using) until nicely browned and slightly caramelized, then stir in the red pepper flakes.
• Pour oil into a separate deep frying pan (one that has a lid) to cover the bottom of pan; over medium high sauté the eggplant slices on both sides until lightly browned.
• As the eggplant slices are done, gently squeeze them with tongs to remove as much oil out of them as possible; discard extra oil.
• Remove extra oil from the deep frying pan, then place one layer of eggplant slices on the bottom of the pan.
• Place a bit of cooked onion on top of each slice; repeat with another layer of eggplant and cooked onion, until you're out of slices and onion.
• Pour the chopped tomatoes with their juice over the slices and onion, careful to not dislodge the onion too much.
• Cover and simmer over medium heat for 15 minutes, then remove cover and simmer another 5 to reduce the sauce a bit.
• Combine the strained/drained yogurt, crushed garlic to taste, and salt to taste to make the chakah sauce.
• When eggplant is done, remove from heat then carefully transfer the slices to serving dish (careful not to dislodge the toppings), then top each with a dollop of the chakah sauce.

Steps:

• In a saucepan, heat the oil and sauté garlic.
• Stir in tomato paste, oregano, and pepper.
• Stir until sauce is heated through.
• Remove from heat and stir in yogurt.
• Warm mixture on low heat just until it is warmed.