Eggplant Aubergine With Tahini Yogurt Dressing Recipes
EGGPLANT (AUBERGINE) WITH TAHINI YOGURT DRESSING
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
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
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
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
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
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
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
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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