EGGPLANT WITH HERBS AND YOGURT
Martha prefers cooking with smaller eggplants -- they're sweeter, have fewer seeds, and don't have to be salted before cooking. Here, they're topped with yogurt, a spicy herb sauce, and a colorful garnish.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 13
Steps:
- Heat broiler with rack 6 inches from heating element. In a large heavy-bottomed saucepan, heat 2 inches safflower oil to 360 degrees. Working in batches, add eggplant and cook, turning once, until golden brown and very tender, about 4 minutes per side. Transfer eggplant to a paper towel-lined baking sheet and let drain.
- In the bowl of a food processor, combine parsley, cilantro, turmeric, garlic, chile, and olive oil. Season with salt, then blend until finely chopped. Place eggplants cut-side up on a rimmed baking sheet; season with salt. Brush with herb mixture and broil until deep golden brown, about 2 minutes.
- In a small bowl, combine yogurt and lime zest and season with salt.
- Serve eggplants garnished with yogurt mixture, sliced chile, lime wedges, sesame seeds, and pomegranate seeds.
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.
ROASTED EGGPLANT WITH HALLOUMI, YOGURT AND FRESH HERBS
This is one of those easy yet delicious recipes you don't want to miss! A great combination of flavours and textures. Roasted eggplant is the star of this dish and sumac is what makes it extra special. Sumac is a tangy spice with a sour, acidic flavour, kind of like lemon juic...
Provided by Tara Omidvar
Categories Main Dishes
Time 55m
Yield 2 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400°F.
- Grab a serving plate and swirl the Greek yogurt onto it.
- Cut the eggplant into 1 inch cubes. In a medium bowl, mix together the eggplant cubes, olive oil, salt, pepper and thyme.
- Drizzle the one tablespoon olive oil on top. Sprinkle the flaky salt and 1/2 tablespoon remaining sumac on top of the yogurt. Sprinkle the chili flakes if you desire.
- Cover an oven tray with aluminum foil and spread the eggplant on top.
- Top the yogurt with baked eggplants and pan-fried halloumi.
- Bake the eggplants in a preheated oven for 20-25 minutes or until they are soft and golden brown.
- Place the red onions slices on top.
- Meanwhile, pan-fry the halloumi cubes over medium-high heat until each side turns golden brown. Take the pan off the heat and set it aside.
- Finish it with placing a handful of fresh herbs on top.
- In a small bowl, mix the red onion slices with 1/2 tablespoon lime juice and 1/2 tablespoon sumac.
- Serve it with warm pitta.
- In a medium bowl, mix together the parsley, dill and mint with 1/2 tablespoon lime juice and 1/2 tablespoon sumac. Set this aside as well.
- Mix the Greek yogurt and minced garlics together in a bowl.
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.
ROASTED-EGGPLANT DIP WITH GREEK YOGURT
This roasted-eggplant dip, made silky by the addition of yogurt, arrives alongside crisp, Herb-Rubbed Pitas for easy scooping.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 1/2 cups
Number Of Ingredients 6
Steps:
- Using tongs, cook eggplants one at a time over the flame of a gas burner (or a grill), turning as skin chars and bubbles, until completely soft, about 15 minutes. (If eggplant doesn't soften, finish cooking on a baking sheet in a 375-degree oven.) Let stand until cool enough to handle, about 15 minutes. Peel off charred skin and discard. Coarsely chop the eggplants, and place in a colander to drain, about 1 hour. Finely chop, and transfer to a bowl.
- Using a chef's knife, press flat side of blade back and forth across garlic and 1 1/2 teaspoons salt to make a paste. Mix into eggplant. Stir in oil. Mix in yogurt and lemon juice, and season with salt and pepper. (Dip can be refrigerated, for up to 1 day.) Drizzle with oil before serving.
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5/5 (1)Category Appetizer, DipCuisine Greek, Mediterranean, VegetarianTotal Time 1 hr
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5/5 (1)Category Appetizer, DipCuisine Greek, Mediterranean, VegetarianTotal Time 1 hr
- Place the eggplant in a colander and sprinkle with about a tablespoon coarse salt and let it sit for 30 minutes to remove bitterness. Rinse with plenty of water and squeeze to get the water out. Dry on a towel.
- Place eggplant in a bowl, drizzle with 1/3 cup olive oil, mix well so that all eggplant is covered with olive oil. Empty contents in ovenproof casserole dish so that eggplant is fairly close together but still in one layer, add about ¼ cup of warm water in the corner of the casserole dish and tilt it so it spreads throughout (do not pour water over eggplant as this will rinse the olive oil). Cover with aluminum foil and roast for 10 minutes. Lower temperature to 350 F (180 C) and continue to roast until eggplant is soft (about 15 more minutes). Add additional hot water 2 tablespoons at a time, if they are drying out.
- Meanwhile in a pan sauté the onions with the olive oil for about 4 minutes until soft, add garlic and sauté for another minute, add tomato, sugar, parsley pepper, salt (as needed) and simmer for 5-10 minutes.
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EGGPLANT WITH HERBS AND YOGURT RECIPE
Jun 1, 2017 - Martha prefers cooking with smaller eggplants -- they're sweeter, have fewer seeds, and don't have to be salted before cooking. Here, they're topped with yogurt, a spicy herb sauce, and a colorful garnish.
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EGGPLANT WITH HERBS AND YOGURT RECIPE
Here, they're topped with yogurt, a spicy herb sauce, and a colorful garnish. Sep 22, 2017 - Martha prefers cooking with smaller eggplants -- they're sweeter, have fewer seeds, and don't have to be salted before cooking.
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