Greekeggplantaubergineandyogurtspread Recipes

EGGPLANT (AUBERGINE) ON THE GRILL

Steps:

• Combine all ingredients except eggplant in the container in which you intend to marinate the eggplant.
• Add the eggplant slices, turning to coat with the marinade.
• Marinate at least 30 minutes, turning once. Leave at room temp if you are going to be cooking this right away.
• Throw on a preheated grill and cook about 5 minutes per side, basting with marinade if the eggplant hasn't soaked it all up.
• Alternatively you can broil under a preheated broiler about the same amoount of time.

GREEK YOGURT EGG SALAD SANDWICH

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and place in the refrigerator until cold, about 30 minutes.
• Peel the shells off the eggs. Take the yolk from 1 egg and discard. Chop remaining yolk and both egg whites into small bits, leaving it chunky to add texture; place in a bowl. Add Greek yogurt and mustard; mix well. Mix in cherry tomatoes and chives, then mix in lemon juice. Season with dill, garlic powder, sea salt, and pepper.
• Put egg salad on a slice of toasted bread. Add spinach and put the other piece of bread on top.

EGGPLANT (AUBERGINE)-POTATO HASH

Steps:

• In a large skillet, combine potatoes and broth: if necessary, season lightly with salt, to taste.
• Bring to a boil over medium-high heat, cover partially and reduce heat to medium.
• Cook until potatoes are almost tender and most of liquid has evaporated, about 6 minutes.
• Transfer to separate bowl and set aside.
• In same skillet, melt butter over medium heat.
• Add onion and cook, stirring often, until softened, about 5 minutes.
• Stir in oil, eggplant, and 2 tablespoons plus 2 teaspoons water: season lightly with salt to taste.
• Cover, reduce heat to medium-low and cook until eggplant is tender, stirring occasionally, about 5 minutes.
• Add garlic and flour and cook, stirring, 1 minute.
• Reduce heat to low, stir in milk and cook uncovered, stirring, 2 minutes.
• Stir in reserved potato mixture.
• Cover and cook, stirring occasionally, until hash is thick and saucy, 5-7 minutes.
• During last minute of cooking, sprinkle cheese over hash.

GREEK YOGURT CHICKEN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Coat a baking pan with cooking spray.
• Mix Greek yogurt, Parmesan cheese, seasoned salt, garlic powder, and ground black pepper together in a bowl.
• Arrange chicken breasts in a single layer in the prepared baking pan. Spread Greek yogurt mixture on top of chicken; sprinkle bread crumbs on top.
• Bake uncovered in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes.