GRILLED EGGPLANT WITH YOGURT AND MINT
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Stripe the eggplant with a vegetable peeler and cut into 1/2-inch-thick slices. Sprinkle the eggplant slices generously with salt, place in a colander and let sit 30 minutes. Rinse the eggplant under cold water and pat thoroughly dry.
- Meanwhile, combine the olive oil and garlic in a small glass cup, and microwave just until the oil is hot and bubbling, about 20 seconds. Whisk together the yogurt, mint, cumin, cayenne, 2 tablespoons water and salt to taste in a small bowl.
- Heat a grill pan over medium-high heat or prepare an outdoor grill for medium-heat cooking. Brush the eggplant slices on both sides with the oil and garlic mixture. Grill until the eggplant is browned and tender, moving and turning the slices frequently, about 15 minutes. Drizzle the mint sauce onto the eggplant slices.
- Per serving: Calories: 110; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 3 grams; Total carbohydrates: 11 grams; Sugar: 5 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 130 milligrams
Nutrition Facts : Calories 110 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 130 milligrams, Carbohydrate 11 grams, Fiber 6 grams, Protein 3 grams, Sugar 5 grams
SMOKY EGGPLANT DIP WITH YOGURT AND MINT
Steps:
- Make a fire on one side of a charcoal grill. When the fire is hot, prick the eggplants all over with a fork, and place them on the hot side of the grill for 10 minutes, turning occasionally, to char the skin all over. Move the eggplants to the cool side of the grill, put on the lid, making sure the vents are open, and roast the eggplants for 40 to 45 minutes, until they collapse when you press on them, turning once halfway through. Transfer the eggplants to a platter and cut in half lengthwise, allowing any liquid to run out.
- With a slotted spoon, scoop the insides of the eggplants into the bowl of a food processor fitted with the steel blade, discarding the skin and any excess liquid. Add the yogurt, lemon juice, mint, garlic, 1 tablespoon olive oil, the Sriracha, 2 teaspoons salt, and 1 teaspoon pepper. Pulse just five or six times to combine but not puree the ingredients. Taste for seasonings; it should be highly seasoned!
- Transfer to a shallow serving bowl, drizzle with olive oil, sprinkle with extra mint and salt, and serve warm or at room temperature with pita triangles.
EGGPLANT WITH YOGURT AND DILL
Steps:
- Toss 1 pound chopped eggplant, 3 unpeeled shallots and 3 unpeeled garlic cloves with 1/4 cup olive oil, salt and pepper on a baking sheet. Roast at 400 degrees for 30 minutes. Add some walnuts; bake for 8 more minutes. Cool slightly, then squeeze the shallots and garlic from their skins and chop; toss with the eggplant, nuts, 1/2 cup plain yogurt, fresh dill and salt and pepper.
CRISPY EGGPLANT WITH HERBED YOGURT SAUCE
Provided by Seamus Mullen
Categories appetizer
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Add eggplant slices to a large bowl and cover with milk.
- In a large bowl, combine all-purpose flour and chickpea flour. In the center of the flour mixture, make a well and add the egg. Slowly pour in the bloomed yeast and saffron water while mixing with a wooden spoon to make a loose batter. Whisk to remove clumps and cover with plastic wrap. Set aside in a warm area for 45 minutes, or until the batter has risen in size.
- Heat the oil to 475 degrees F.
- Dip the eggplant, 1 slice at a time, in the batter and carefully add to the hot oil. Fry until the batter turns golden and begins to puff up. Remove slices to a plate lined with paper towels. Serve immediately with Herbed Yogurt Sauce for dipping.
- Place the yogurt in a small bowl. Add the lemon zest, garlic, and mint, and gently fold to combine. Set aside.
GRILLED EGGPLANT WITH YOGURT-MINT SAUCE
Categories Dairy Vegetable Yogurt Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Mix first 5 ingredients in medium bowl; season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- Prepare barbecue (medium-high heat). Rub eggplant rounds on both sides with sesame oil. Sprinkle with coriander, salt, and pepper. Grill until slightly charred, about 6 minutes per side.
- Arrange eggplant rounds on platter. Serve with yogurt-mint sauce.
SMOKY EGGPLANT SALAD WITH YOGURT AND MINT
This tart Turkish-style salad is meant to be served with triangles of warm pita or other flatbread for dipping. At the market, choose eggplants that are firm and shiny; they will taste sweeter and have fewer seeds. Make the salad several hours or up to a day in advance. Pomegranate molasses can be found at Middle Eastern groceries.
Provided by David Tanis
Categories snack, dips and spreads, appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Put the whole eggplants on a barbecue grate over hot coals. Turning frequently, cook until the skin is completely blackened and charred and eggplants begin to soften and collapse, about 10 minutes. Alternatively cook them directly on a stovetop burner or under the broiler. Set aside to cool.
- Cut eggplants in quarters top to bottom and carefully separate the flesh from the skin with a spoon or paring knife. Discard the charred skin. Chop flesh roughly with a large knife or in a food processor and put it in a fine-meshed sieve to drain excess liquid.
- Transfer eggplants to a mixing bowl. Add salt, garlic, lemon juice, olive oil, yogurt and dried mint. Mix well, then set aside to rest for a few minutes. Check seasoning and adjust.
- Put mixture in a low serving bowl. Drizzle with pomegranate molasses, if using, and 1 tablespoon olive oil. Sprinkle with chopped mint and parsley and a pinch of red pepper flakes.
Nutrition Facts : @context http, Calories 40, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 245 milligrams, Sugar 5 grams
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