Roasted Eggplant Tahini And Yogurt Spread Recipes

ROASTED EGGPLANT, TAHINI, AND YOGURT SPREAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Arrange eggplants, cut-side up, on a baking sheet.
• Cut about 1/4 inch off the top portion of the garlic, exposing the cloves. Place garlic on a sheet of aluminum foil and wrap foil around garlic, sealing the edges together.
• Roast the eggplant and garlic in the preheated oven until tender, about 45 minutes; remove from oven and cool to room temperature.
• Scoop the flesh from the roasted eggplant and put in a food processor. Remove roasted garlic cloves from the peels and add to food processor. Add yogurt, parsley, tahini, salt, and pepper to food processor; blend until spread is smooth. Transfer spread to a serving bowl.
• Cook and stir pine nuts in a skillet over medium heat until toasted and fragrant, 3 to 4 minutes. Top spread with toasted pine nuts.

TAHINI AND YOGURT SPREAD

Steps:

• In a bowl, combine the garlic and tahini. Mix in the yogurt, lemon juice and paprika. Add salt to taste.
• Serve in a Middle Eastern vegetable sandwich in pita bread

ROASTED EGGPLANT, TAHINI, AND YOGURT SPREAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Arrange eggplants, cut-side up, on a baking sheet.
• Cut about 1/4 inch off the top portion of the garlic, exposing the cloves. Place garlic on a sheet of aluminum foil and wrap foil around garlic, sealing the edges together.
• Roast the eggplant and garlic in the preheated oven until tender, about 45 minutes; remove from oven and cool to room temperature.
• Scoop the flesh from the roasted eggplant and put in a food processor. Remove roasted garlic cloves from the peels and add to food processor. Add yogurt, parsley, tahini, salt, and pepper to food processor; blend until spread is smooth. Transfer spread to a serving bowl.
• Cook and stir pine nuts in a skillet over medium heat until toasted and fragrant, 3 to 4 minutes. Top spread with toasted pine nuts.

ROASTED-EGGPLANT DIP WITH GREEK YOGURT

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.

EGGPLANT AND TAHINI SPREAD

Steps:

• Prepare grill for cooking.
• Grill eggplants on a rack set 4 inches over glowing coals, turning every 10 minutes, until charred all over and very soft, 20 to 35 minutes. (Or broil in a shallow baking pan about 6 inches from heat, turning occasionally.) Cool eggplants.
• Discard charred skins and tough stem ends and purée eggplants in a blender with tahini, garlic paste, lemon juice, cumin, and salt until combined well. Season with more salt if necessary.
• Transfer to a plate or bowl, then drizzle with oil and sprinkle with parsley.