Baked Eggplant With Sesame Yogurt And Mint Recipes

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EGGPLANT WITH YOGURT AND DILL



Eggplant with Yogurt and Dill image

Provided by Food Network Kitchen

Categories     appetizer

Time 48m

Yield 4

Number Of Ingredients 0

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.

BAKED EGGPLANT WITH SESAME YOGURT AND MINT



Baked Eggplant with Sesame Yogurt and Mint image

The eggplant is also great grilled. The yogurt sauce is my version of tahini.

Yield serves 4 to 6

Number Of Ingredients 8

6 Japanese eggplants, halved lengthwise
Extra-virgin olive oil
1 fresh red chile, thinly sliced on the diagonal
Sea salt and freshly ground black pepper
1/2 cup plain yogurt
1/4 cup sesame seeds, toasted, plus more for garnish (see Note, page 34)
Juice of 1/2 lemon
Fresh mint, for garnish

Steps:

  • Preheat the oven to 450°F. Put the eggplant in a large shallow bowl and add the oil, chile, salt, and pepper. Toss to coat. Arrange the eggplant on a sheet pan, cut side down, and bake for 40 minutes, until soft. While the eggplant is in the oven, make the yogurt sauce.
  • Combine the yogurt, sesame seeds, and lemon juice in a food processor or blender; doesn't matter. Blend until creamy and smooth. Season with salt and pepper. When the hot, gooey, sticky eggplant comes out of the oven, drizzle the yogurt sauce on top and garnish with more sesame seeds and some fresh mint. Nice Moroccan dish.

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