Eggplant Aubergine With Tahini Yogurt Dressing Recipes

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EGGPLANT (AUBERGINE) WITH TAHINI YOGURT DRESSING



Eggplant (Aubergine) With Tahini Yogurt Dressing image

Middle eastern side dish that is another one of my standbys. This is best enjoyed with pita bread and just use the bread as your spoon/fork.

Provided by chef FIFI

Categories     Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 medium eggplants
vegetable oil (for frying)
1 medium garlic clove
1 jalapeno pepper
1 teaspoon salt
1/3 cup lemon juice
1/2 cup tahini (approx)
2/3 cup middle eastern yogurt
1/3 cup water

Steps:

  • Peel eggplant.
  • Slice eggplant into circles.
  • Salt eggplant to help eggplant not absorb so much oil.
  • Let frying oil get hot and fry until eggplant gets golden brown.
  • Let eggplant drain.
  • In a mortar and pestle or mini food processor, add salt, garlic and jalepeno pepper and chop until a fine paste.
  • Then add to lemon juice.
  • Then add tahini.
  • Stir very well until smooth which will take several minutes.
  • Then add yogurt and water and stir until all is blended.
  • Arrange eggplant on a plate and drizzle dressing over the eggplant.
  • Enjoy.

Nutrition Facts : Calories 179.3, Fat 10.8, SaturatedFat 2, Cholesterol 3.5, Sodium 419.1, Carbohydrate 18.4, Fiber 8.2, Sugar 6, Protein 6.5

FIRE-ROASTED EGGPLANT (AUBERGINE) WITH YOGURT



Fire-Roasted Eggplant (Aubergine) With Yogurt image

A smoky, delicious eggplant dish that works equally well as a side dish, as a salad or as a dip with crackers. This version is from the western state of Maharashtra in India.

Provided by Ruta4400

Categories     Curries

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 medium globe eggplant (approx. 1 lb)
1/2 cup yogurt
2 tablespoons cilantro leaves, finely chopped
2 tablespoons red onions, finely chopped
1 fresh green chile, finely chopped (optional)
1/4 teaspoon chili powder (use paprika if you want the color without the heat)
1/2 teaspoon mustard seeds
3 tablespoons canola oil or 3 tablespoons vegetable oil
1 pinch sugar
salt

Steps:

  • Smoke the eggplant.
  • This can be done under the broiler, on an open flame or on an outdoor grill.
  • First wash the eggplant and dry thoroughly.
  • Using a small knife, pierce the skin all over and rub lightly with the 1 tbsp of oil.
  • Place the eggplant on an open flame or under the broiler.
  • Turn frequently so it blackens evenly on all sides.
  • It is ready when soft and collapses on itself when touched (in 20 to 25 minutes.) Remove in a bowl and set aside.
  • While the eggplant is cooling, prepare the yogurt.
  • In a serving dish, lightly beat the yogurt with a pinch of sugar and salt to taste.
  • Then stir in the chopped onion and cilantro and the (optional) green chili.
  • When completely cool, skin the eggplant.
  • The skin should peel off easily, leaving the wonderful smoky flesh behind.
  • Do not discard the juices that have collected in the bowl.
  • Add the juices and the skinned eggplant to the yogurt mixture and combine well.
  • Do not mash the eggplant; the naturally lumpy texture is desirable.
  • Now make the hot oil dressing.
  • Place the chili powder or paprika in a small pile on the eggplant-yogurt mix.
  • Heat the oil in a small skillet or butter warmer.
  • (Keep a spatter-screen or lid handy.) When the oil just begins to smoke, add the mustard seeds, cover immediately and remove from heat.
  • The seeds will pop wildly; do not panic!
  • When they stop sputtering, uncover and pour this hot oil dressing directly on the chili powder.
  • Do not blend the dressing into the yogurt-instead, swirl it in decoratively just before serving.
  • Serve cold or at room temperature.

GRIDDLED AUBERGINES WITH SESAME DRESSING



Griddled aubergines with sesame dressing image

Dress chargrilled aubergine with tahini, garlic, coriander and yoghurt for a versatile veggie side dish that you can cook on the hob or bbq

Provided by Good Food team

Categories     Lunch, Side dish

Time 30m

Number Of Ingredients 7

2 large aubergines , cut into 2cm slices
2 tbsp olive oil
250g full-fat Greek yogurt
3 tbsp tahini paste
1 large garlic clove , crushed
juice 1 lemon
handful chopped coriander , parsley and mint, plus extra leaves to serve

Steps:

  • Brush each aubergine slice with some oil, then season. Heat a griddle pan or barbecue. When hot, griddle the aubergine slices for 2-3 mins on each side until golden brown and tender.
  • Mix the yogurt with the tahini, garlic, lemon juice and herbs, then season. Top the aubergines with the dressing and scatter over extra herb leaves.

Nutrition Facts : Calories 194 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium

BAKED AUBERGINES WITH CORIANDER YOGURT DRESSING



Baked aubergines with coriander yogurt dressing image

This vegetarian recipe is low in saturated fat and high in fibre, which helps to lower blood cholesterol

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 15

1 medium aubergine
2 tsp olive oil
juice 1 and zest ½ lemon
100g couscous
300ml/½ pt boiling vegetable stock
85g ready-to-eat dried apricots , roughly chopped
4 sundried tomatoes in oil, drained and chopped
3 spring onions , finely sliced
25g pine nuts , toasted
pinch ground cinnamon
4 heaped tbsp Greek-style natural yogurt
2 tsp lemon juice
1 fat garlic clove , crushed
small knob ginger , finely chopped
small handful coriander , roughly chopped

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Leaving the stem on, cut the aubergine in half lengthways and score the flesh deeply with a sharp knife in a criss-cross fashion. Place in a shallow baking dish. Mix the olive oil and lemon juice then brush over the scored surface of the aubergine. Season with freshly ground black pepper and bake uncovered for 25-30 mins, until the flesh is tender.
  • Meanwhile, put the couscous in a large bowl, pour over the boiling stock and leave to soak for 10 mins until all the stock is absorbed. Fluff up with a fork, then stir the apricots, tomatoes, spring onions and pine nuts into the couscous. Sprinkle with the cinnamon and toss well together.
  • Remove the aubergine from the oven and scoop out the flesh, taking care to keep the skins intact. Chop the flesh and toss into the couscous mixture. Place the aubergine skins back in the baking dish and spoon the couscous mix into them, piling it up to hold a generous amount in each. Scatter any left over couscous mix around the edge of the dish.
  • Return to the oven for 10 mins to heat through while you mix all the dressing ingredients together - add a drop of water if the dressing is too thick. To serve, heap the loose couscous mix under the stuffed aubergines so they're propped up on a slant. Drizzle over dressing and serve with mixed leaf salad.

Nutrition Facts : Calories 398 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 49 grams carbohydrates, Fiber 7 grams fiber, Protein 12 grams protein, Sodium 1.05 milligram of sodium

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Top Asked Questions

How do you cook eggplant with tahini paste?
2 Tablespoons tahini paste. 2-3 Tablespoons lime juice. 1 Tablespoon water. 1/2 teaspoon freshly ground black pepper. 1/4 teaspoon ground cumin. salt to taste. In a skillet over medium-high heat, add eggplant and oil, cook for 10-15 minutes until eggplant are nicely browned.
How to make the perfect aubergine salad?
Cut the aubergines widthways into 1cm slices. Lightly brush both sides with oil, season well and place in a single layer on the prepared tray. Roast for 20-30 minutes, turning halfway through, until tender. 3. Meanwhile, whisk together the tahini, yogurt, lemon juice, 4 tbsp water, honey, garlic and pul biber into a smooth dressing.
How do you make the perfect eggplant salad?
Add two good pinches of salt and briefly grind together. Grate the garlic on a Microplane and add to the cumin. Add the tahini, yoghurt and lemon juice, mix well. 4. Lie the eggplant on a serving dish. Spoon the dressing over, then scatter over the mint, chillies and pomegranate seeds.
How to cook eggplant with cumin?
The eggplant should be just cooked but still holding its shape. 3. In a mortar and pestle, grind the cumin seeds coarsely. Add two good pinches of salt and briefly grind together. Grate the garlic on a Microplane and add to the cumin. Add the tahini, yoghurt and lemon juice, mix well. 4. Lie the eggplant on a serving dish.

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