Greek Eggplant Aubergine And Yogurt Spread Recipes

EGGPLANT WITH YOGURT AND DILL

Eggplant with Yogurt and Dill image

Provided by Food Network Kitchen

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.

GREEK FRIED EGGPLANT (AUBERGINE) (MELITZANES TIGANITES)

Greek Fried Eggplant (Aubergine) (Melitzanes Tiganites) image

Make and share this Greek Fried Eggplant (Aubergine) (Melitzanes Tiganites) recipe from Food.com.

Provided by Greekgal

Categories Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb eggplant
salt
olive oil (for frying)
garlic sauce
1 cup plain flour
1 pinch salt
1 egg yolk
1 tablespoon oil
3/4 cup lukewarm water

Steps:

For Fritter Batter: Sift 1 cup plain flour and a pinch of salt into a bowl.
Add 1 egg yolk, 1 tablespoon oil and 3/4 cup lukewarm water.
Beat until smooth.
Let stand for 10 minutes then fold in stiffly beaten egg white. Use immediately.
Wash and dry eggplant. I place paper towels over and under the eggplant to soak up all the liquid. Just keep changing them for a while until they quit getting really wet.
Cut into 1/4 inch slices and spread out on trays.
Sprinkle with salt and leave for 1 hour.
Pat dry with paper towels and coat with flour or fritter batter. I like the fritter batter.
Shallow fry in hot oil until golden brown and crisp on each side - 10 minutes in all.
Drain on paper towel and serve hot with Garlic Sauce (optional).

ROASTED-EGGPLANT DIP WITH GREEK YOGURT

Roasted-Eggplant Dip with Greek Yogurt image

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

Ingredients

3 medium eggplants (about 2 pounds)
1 small garlic clove, minced
Coarse salt and freshly ground pepper
1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 cup plain full-fat Greek yogurt
1/4 cup fresh lemon juice (from 2 lemons)

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.

GREEK EGGPLANT (AUBERGINE) AND YOGURT SPREAD

Greek Eggplant (Aubergine) and Yogurt Spread image

Make and share this Greek Eggplant (Aubergine) and Yogurt Spread recipe from Food.com.

Provided by nannie jo

Categories Spreads

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 small eggplants
1 cup plain yogurt, Greek if you can get it
1 1/2 tablespoons finely chopped fresh basil
6 tablespoons chopped kalamata olives, if you wish you can use the same amount of chopped sun-dried tomatoes
1/2 small red onion, chopped fine
2 chopped garlic cloves
1 -2 tablespoon lemon juice

Steps:

Preheat oven to 450°F.
Prick eggplant once with a knife.
Place on a baking sheet and roast until the skin is wrinkled and eggplant has collapsed, about one hour.
Remove and set aside until cool enough to handle.
Slit eggplant open length wise and scrape pulp out and finely chop.
Place into a large bowl and add the rest of the ingredients.
Cover and chill for several hours.
Serve with pita toasts.

Nutrition Facts : Calories 124.4, Fat 3.9, SaturatedFat 1.6, Cholesterol 8, Sodium 127, Carbohydrate 20.9, Fiber 9.9, Sugar 9.8, Protein 5.2

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