Smoky Eggplant Salad With Yogurt And Mint Recipes
SMOKY EGGPLANT DIP WITH YOGURT AND MINT
Steps:
- Make a fire on one side of a charcoal grill. When the fire is hot, prick the eggplants all over with a fork, and place them on the hot side of the grill for 10 minutes, turning occasionally, to char the skin all over. Move the eggplants to the cool side of the grill, put on the lid, making sure the vents are open, and roast the eggplants for 40 to 45 minutes, until they collapse when you press on them, turning once halfway through. Transfer the eggplants to a platter and cut in half lengthwise, allowing any liquid to run out.
- With a slotted spoon, scoop the insides of the eggplants into the bowl of a food processor fitted with the steel blade, discarding the skin and any excess liquid. Add the yogurt, lemon juice, mint, garlic, 1 tablespoon olive oil, the Sriracha, 2 teaspoons salt, and 1 teaspoon pepper. Pulse just five or six times to combine but not puree the ingredients. Taste for seasonings; it should be highly seasoned!
- Transfer to a shallow serving bowl, drizzle with olive oil, sprinkle with extra mint and salt, and serve warm or at room temperature with pita triangles.
SMOKY EGGPLANT SALAD WITH YOGURT AND MINT
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
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
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