Roasted Eggplant Salad With Pita Chips And Yogurt Sauce Recipes

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ROASTED EGGPLANT SALAD WITH PITA CHIPS AND YOGURT SAUCE



Roasted Eggplant Salad with Pita Chips and Yogurt Sauce image

Provided by Joe Bonaparte

Categories     Salad     Pepper     Tomato     Vegetable     Appetizer     Bake     Roast     Vegetarian     Yogurt     Eggplant     Bell Pepper     Summer     Healthy     Jalapeño     Self     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 28

3 large eggplants (3 pounds total)
6 tablespoon fresh lemon juice
2 green bell peppers, cored, seeded and finely diced
2 prepared roasted red peppers, diced
2 tomatoes, seeded and diced
15 yellow or red cherry tomatoes, quartered
4 cloves garlic, chopped
1/2 cup finely chopped Italian parsley
1/4 cup finely chopped fresh chives
2 tablespoon finely julienned fresh basil
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/8 teaspoon teaspoon freshly ground black pepper
Yogurt Sauce:
2 cups nonfat plain yogurt
1/2 cup peeled and diced cucumber
1 jalapeño pepper, seeded and diced
1 tablespoon chopped fresh mint
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1/2 teaspoon salt
Pita chips:
4 whole-wheat pitas, each cut into 12 wedges
Vegetable oil cooking spray
2 tablespoon reduced-fat grated Parmesan
2 tablespoon poppy seeds
1 tablespoon sesame seeds
1/4 teaspoon freshly ground black pepper

Steps:

  • Eggplant:
  • Heat oven to 450°F. Line a baking sheet with foil. Poke holes in eggplants with a fork. Roast until they collapse, 35 to 40 minutes. Cool slightly. Cut open, scoop out flesh into a bowl and discard skins. Mix flesh with 4 tablespoon of the lemon juice. Let sit 10 minutes. Place flesh in a fine-mesh strainer; press gently with a large spoon, squeezing out moisture. Chop eggplant. Mix in peppers, tomatoes, garlic, parsley, chives, basil, oil and remaining 2 tablespoon lemon juice. Add salt and pepper. Set aside.
  • Yogurt sauce:
  • Mix ingredients in a bowl. Set aside.
  • Pita chips:
  • Reduce heat to 350°F. Coat 1 side of each pita wedge with cooking spray. Sprinkle each sprayed side with Parmesan, seeds and black pepper. Bake on foil until crisp, 6 to 7 minutes. Serve eggplant with pita chips and yogurt sauce on the side.

MARK BITTMAN'S GRILLED EGGPLANT SALAD WITH YOGURT



Mark Bittman's Grilled Eggplant Salad With Yogurt image

This dish is a creamy and mild eggplant salad made with a quick dressing of yogurt and seasonings. You can grill the eggplant half an hour before you serve the salad, or a half a day (or longer) ahead; it doesn't matter much at all.

Provided by Mark Bittman

Categories     easy, quick, salads and dressings

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 7

1 pound eggplants, preferably small light purple ones
1 medium onion, minced
3 garlic cloves, minced
1/2 cup plain whole milk yogurt
Salt and pepper, to taste
Pinch cayenne or Aleppo pepper or other mild ground chili powder
1/4 cup chopped fresh parsley or mint

Steps:

  • Start a charcoal or wood fire or preheat a gas grill or broiler; rack should be no more than 4 inches from heat source. Cut eggplants in half lengthwise up to stem, but do not cut through. Spread about 2/3 of the onion and garlic between the eggplant halves and press the two sides back together.
  • Grill eggplants, turning once or twice, until they are blackened and collapsed, 10 to 15 minutes. Do not worry if skin burns a bit. Meanwhile, mix remaining garlic and onion with yogurt; season to taste with salt, pepper and a little cayenne.
  • When cooked, let eggplants cool a bit, then peel off skins and let cool further. Roughly chop eggplants, then mix with yogurt dressing. Serve at room temperature or chill if you like; in either case, garnish with parsley or mint

Nutrition Facts : @context http, Calories 64, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 414 milligrams, Sugar 7 grams

FATTET BETENJAN (EGGPLANT AND YOGURT SALAD)



Fattet Betenjan (Eggplant and Yogurt Salad) image

Make this salad for your next picnic, party, lunch, or even as a simple cold dinner and enjoy it to the last bite.

Provided by Lana daoud

Categories     Side Dish     Vegetables     Eggplant

Time 1h45m

Yield 8

Number Of Ingredients 14

5 cups water, or as needed
2 tablespoons salt
3 medium eggplants, peeled and cut into 1/2-inch cubes
4 (6 inch) pita bread rounds
1 cup vegetable oil for frying, or as needed
3 ¼ cups plain yogurt
¼ cup mayonnaise
½ medium lemon, juiced
3 cloves garlic, minced, or more to taste
salt and ground black pepper to taste
2 tablespoons oil
¼ cup sliced almonds
1 head romaine lettuce, thinly sliced
1 (29 ounce) can chickpeas, drained

Steps:

  • Pour water and 2 tablespoons salt into a large bowl. Add cubed eggplant and let sit for 30 minutes. Drain and place on paper towel-lines plates until completely dry, about 30 more minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Chop pita bread into 1-inch cubes and place on a baking sheet.
  • Roast in the preheated oven, stirring occasionally, until golden, 8 to 10 minutes; do not burn. Remove from the oven and set aside.
  • Heat 1/2 inch oil in a large saucepan over medium heat. Working in batches, fry eggplant until golden, about 6 minutes per batch. Remove to paper towel-lined plates to drain.
  • Meanwhile, combine yogurt, mayonnaise, lemon juice, garlic, salt, and pepper in a large bowl. Cover and refrigerate until needed.
  • Heat 2 tablespoons oil in a small frying pan. Add almonds and cook until fragrant, about 1 to 2 minutes. Continue to cook, stirring often, until nicely brown and toasted, 3 to 4 minutes longer. Remove from the heat.
  • Place lettuce on a serving platter. Layer with eggplant, chickpeas, and roasted pita bread. Pour yogurt mixture over top and sprinkle with toasted almonds. Serve at room temperature or cold.

Nutrition Facts : Calories 434.9 calories, Carbohydrate 59.1 g, Cholesterol 8.6 mg, Fat 16.7 g, Fiber 13.5 g, Protein 16 g, SaturatedFat 3.1 g, Sodium 2306.9 mg, Sugar 12.8 g

SMOKY EGGPLANT SALAD WITH YOGURT AND MINT



Smoky Eggplant Salad With Yogurt and Mint image

This tart Turkish-style salad is meant to be served with triangles of warm pita or other flatbread for dipping. At the market, choose eggplants that are firm and shiny; they will taste sweeter and have fewer seeds. Make the salad several hours or up to a day in advance. Pomegranate molasses can be found at Middle Eastern groceries.

Provided by David Tanis

Categories     snack, dips and spreads, appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

2 pounds medium-size eggplants
1 teaspoon kosher salt
3 garlic cloves, minced
2 tablespoons lemon juice
3 tablespoons extra-virgin olive oil, plus more for garnish
1/2 cup plain whole yogurt
1 teaspoon crumbled dried mint
1 tablespoon pomegranate molasses, optional
1 tablespoon roughly chopped mint, for garnish
1 tablespoon roughly chopped parsley, for garnish
Red pepper flakes, for garnish

Steps:

  • Put the whole eggplants on a barbecue grate over hot coals. Turning frequently, cook until the skin is completely blackened and charred and eggplants begin to soften and collapse, about 10 minutes. Alternatively cook them directly on a stovetop burner or under the broiler. Set aside to cool.
  • Cut eggplants in quarters top to bottom and carefully separate the flesh from the skin with a spoon or paring knife. Discard the charred skin. Chop flesh roughly with a large knife or in a food processor and put it in a fine-meshed sieve to drain excess liquid.
  • Transfer eggplants to a mixing bowl. Add salt, garlic, lemon juice, olive oil, yogurt and dried mint. Mix well, then set aside to rest for a few minutes. Check seasoning and adjust.
  • Put mixture in a low serving bowl. Drizzle with pomegranate molasses, if using, and 1 tablespoon olive oil. Sprinkle with chopped mint and parsley and a pinch of red pepper flakes.

Nutrition Facts : @context http, Calories 40, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 245 milligrams, Sugar 5 grams

EGGPLANT SALSA AND HOMEMADE PITA CHIPS



Eggplant Salsa and Homemade Pita Chips image

I was in the produce aisle admiring the beautiful eggplants and I kinda said out loud 'hmmm... wonder what I could do with those?' and a woman answered, 'I always make salsa!' SALSA??? So I figured I give it a shot.. and scribbled down her recipe! YUM!

Provided by PREGOCOOK

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 1h40m

Yield 16

Number Of Ingredients 10

4 medium eggplants
1 large red bell pepper, halved and seeded
4 large tomatoes, seeded and diced
1 clove chopped fresh garlic
1 lime, juiced
salt and pepper to taste
¼ cup chopped fresh cilantro
¼ cup olive oil
1 (10 ounce) package pita bread rounds
¼ cup butter, melted

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Slice the tops off of the eggplants, and place on a baking sheet with the red pepper halves. Drizzle with olive oil to lightly coat.
  • Bake for about 40 minutes in the preheated oven, until eggplant is tender. Remove from the oven, and place the eggplant and peppers into a large resealable bag. Seal, and let sit for 15 minutes to loosen the skin. Remove from the bag, peel off the skins, and dice the eggplants and pepper. Transfer to a large bowl.
  • Place the tomatoes, and garlic in to the bowl with the roasted vegetables, and season with salt, pepper and cilantro. Mix until well blended. Set aside.
  • Set the oven to 300 degrees F (150 degrees C).
  • Peel apart the pita breads into two thin circles. You may cut off the edges to make it easier. Brush melted butter onto what used to be the inside, and stack together. Cut into strips, then cut across at a diagonal to make diamond shapes. If you have kitchen scissors, it will be easy. Place them on a baking sheet.
  • Bake the pita chips for 5 to 10 minutes in the preheated oven, until lightly toasted. Stir occasionally if they overlap.

Nutrition Facts : Calories 149.3 calories, Carbohydrate 20.5 g, Cholesterol 7.6 mg, Fat 6.9 g, Fiber 5.9 g, Protein 3.6 g, SaturatedFat 2.4 g, Sodium 120.2 mg, Sugar 5.1 g

ROASTED EGGPLANT SALAD WITH PITA CHIPS AND YOGURT SAUCE



Roasted Eggplant Salad with Pita Chips and Yogurt Sauce image

Chef Joe Bonaparte, academic director of culinary arts at the Art Institute of Charlotte, North Carolina, must have had garden parties or afternoon snacks in mind when creating this enticing combination of eggplant, peppers, and tomatoes topped with parsley, basil, and chives.

Yield Makes 8 servings

Number Of Ingredients 26

3 large eggplants (3 pounds total)
6 tablespoons fresh lemon juice
2 green bell peppers, cored, seeded, and finely diced
2 roasted red peppers, peeled, seeded, and diced
2 tomatoes, seeded and diced
15 yellow or red cherry tomatoes, quartered
4 garlic cloves, chopped
1/2 cup finely chopped flat-leaf parsley
1/4 cup finely chopped fresh chives
2 tablespoons finely julienned fresh basil
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 cups nonfat plain yogurt
1/2 cup peeled and diced cucumber
1 jalapeño chile, seeded and diced
1 tablespoon chopped fresh mint
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1/2 teaspoon salt
4 whole-wheat pitas, each cut into 12 wedges
Vegetable oil cooking spray
2 tablespoons grated reduced-fat Parmesan cheese
2 tablespoons poppy seeds
1 tablespoon sesame seeds
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 450°F. Line a baking sheet with foil. Poke holes in the eggplants with a fork. Roast until they collapse, 35 to 40 minutes. Cool slightly. Cut the eggplants open, scoop out flesh into a bowl, and discard skins. Mix the flesh with 4 tablespoons of the lemon juice. Let sit 10 minutes. Place the flesh in a fine-mesh strainer and press gently with a large spoon, squeezing out moisture. Chop the eggplant. Mix in the peppers, tomatoes, garlic, parsley, chives, basil, oil, and remaining 2 tablespoons lemon juice. Add salt and pepper.
  • Mix ingredients in a bowl.
  • Preheat the oven to 350°F. Coat one side of each pita wedge with cooking spray. Sprinkle each sprayed side with the Parmesan, seeds, and black pepper. Bake on foil until crisp, 6 to 7 minutes. Serve the eggplant salad with pita chips and yogurt sauce on the side.

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

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.

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Top Asked Questions

How to cook eggplant on the grill with olive oil?
Place the oiled side of each eggplant onto the pan and grill for 2 to 3 minutes until it gets deep char lines on it. While the first side is cooking, brush the other side of each eggplant with the remaining olive oil and sprinkle with salt and pepper.
How do you serve eggplant with yoghurt?
Remove the eggplant onto a serving plate and let it cool for a few minutes. Then spoon a dollop of the yoghurt sauce on each, and scatter with coriander/cilantro, mint, pomegranate seeds and chili. Drizzle with extra olive oil and serve with cheeks or wedges of lemon, if desired.
How do you cook eggplant on a griddle?
Cut the eggplant into 1.5cm / 2/3" thick rounds. Brush one side of each eggplant with olive oil. The more you use, the yummier it will be! Sprinkle the oiled side of the eggplant with salt and pepper. Heat a griddle pan (or BBQ) on medium high heat. (Note 5)
What can I do with leftover eggplant?
Simply use a potato peeler to peel “strips” off the eggplant skin (makes it easier to eat plus it looks pretty), slice, chargrill then top with a simple yoghurt sauce. Sprinkle with mint and/or coriander leaves. Use a wooden spoon to spank a pomegranate to scatter over the ruby red seeds (so much fun!).

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