Fried Eggplant With Yogurt Sauce Recipes

FRIED EGGPLANT WITH YOGURT SAUCE

Fried Eggplant With Yogurt Sauce image

My mother's recipe. This is a very simple side dish to go along with an Indian or Middle Eastern meal. It's great over rice. The eggplant will be soft, not crunchy, so if you prefer a crunchy fried eggplant then this is not the recipe for you :) Cooking time does not include the time it takes for the oil to heat up. Enjoy.

Provided by BrownSugarChef

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 large eggplant, sliced into rounds
1 teaspoon cumin
vegetable oil, for frying
salt and pepper
1 1/2 cups plain nonfat yogurt
cilantro (for garnish) (optional)

Steps:

Heat oil in a large skillet, season both sides of eggplant slices with salt and pepper. Sprinkle cumin over all of the slices (on one side).
Fry eggplant slices in batches, they are done when they turn a light golden brown. Place cooked eggplant on a paper-towel-covered plate to drain off some of the oil. Allow to cool to room temperature, transfer to serving platter. Spoon yogurt sauce over the top just before serving. Garnish with chopped cilantro if desired.
Yogurt Sauce: using a fork, beat the yogurt in a bowl with salt and pepper (to taste) until smooth.

Nutrition Facts : Calories 86.3, Fat 0.5, SaturatedFat 0.2, Cholesterol 1.8, Sodium 74.4, Carbohydrate 15.1, Fiber 4.7, Sugar 10.3, Protein 6.7

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

Ingredients

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.

GRILLED EGGPLANT WITH YOGURT SAUCE

Grilled Eggplant with Yogurt Sauce image

Yogurt sauce is creamy, cool accompaniment to grilled vegetables of any kind.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 25m

Number Of Ingredients 8

Ingredients

2 medium eggplants, (about 1 pound each)
1/4 cup olive oil
Coarse salt and ground pepper
1 medium cucumber, seeded, coarsely grated, and squeezed of excess moisture
1/2 cup plain low-fat yogurt
2 tablespoons chopped fresh flat-leaf parsley
1 to 2 tablespoons fresh lemon juice
Lemon wedges, for serving (optional)

Steps:

Heat grill to medium-high. Halve eggplants lengthwise; slice off enough from skin side so halves lay flat. Brush both sides of eggplant halves with oil; season generously with salt and pepper. Grill until tender, 5 to 7 minutes per side.
Meanwhile, in a small bowl, combine cucumber, yogurt, parsley, and lemon juice; season with salt and pepper. Serve sauce with grilled eggplant and lemon wedges, if desired.

Nutrition Facts : Calories 207 g, Fat 14 g, Fiber 8 g, Protein 5 g

GRILLED EGGPLANT AND YOGURT SAUCE

Grilled Eggplant And Yogurt Sauce image

Provided by Marian Burros

Categories easy, quick, side dish

Time 30m

Yield 2 servings

Number Of Ingredients 6

Ingredients

4 small Japanese eggplant
1 teaspoon olive oil (or olive-oil spray)
3/4 cup nonfat plain yogurt
1 small clove garlic
1 scallion
Coriander, enough for 1 tablespoon chopped

Steps:

Prepare stove-top grill or heat broiler.
Wash eggplant and cut in half lengthwise. Brush or spray cut surface lightly with oil and grill, cut side down, or broil, cut side up, until eggplant begins to soften. Turn and continue to cook until eggplant is soft, about 10 or 15 minutes total.
Spoon yogurt into serving bowl.
With food processor on, put garlic through feed tube and mince. Add garlic to yogurt.
Wash, trim and slice scallion.
Wash, dry and chop coriander. Mix scallion and coriander into yogurt.
Top eggplant with yogurt sauce.

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