Yogurt Topped Eggplant Recipe By Tasty

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EGGPLANT HASSELBACK RECIPE BY TASTY



Eggplant Hasselback Recipe by Tasty image

Here's what you need: eggplant, marinara sauce, tomato, fresh basil, mozzarella cheese, salt, pepper, garlic, olive oil, panko breadcrumbs, grated parmesan cheese, salt, pepper

Provided by Hitomi Aihara

Categories     Dinner

Yield 2 servings

Number Of Ingredients 13

1 eggplant
1 cup marinara sauce
tomato, sliced
fresh basil
mozzarella cheese, sliced
1 teaspoon salt
½ teaspoon pepper
2 cloves garlic, minced
olive oil
¼ cup panko breadcrumbs
2 tablespoons grated parmesan cheese
1 teaspoon salt
½ teaspoon pepper

Steps:

  • Preheat oven to 375°F (190°C).
  • Cut eggplant lengthwise, keeping it connected at the stem.
  • In a baking dish, place marinara sauce and spread to cover the bottom.
  • Place the eggplant directly on the sauce.
  • Slice the tomato and mozzarella into thin slices. Alternate tomatoes, basil, and cheese in each eggplant slice.
  • Sprinkle salt, pepper, garlic, and olive oil, and cover with foil and bake for 50 minutes until eggplant is tender.
  • In a small bowl, combine panko, cheese, salt, and pepper.
  • Place the panko mixture on top of the eggplant and bake uncovered for another 5 minutes. Or until the bread crumbs are golden brown.
  • Cut into your desired size pieces.
  • Enjoy!

Nutrition Facts : Calories 305 calories, Carbohydrate 38 grams, Fat 15 grams, Fiber 8 grams, Protein 7 grams, Sugar 12 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

SILKY EGGPLANT WITH ALMOND SALSA AND YOGURT



Silky Eggplant With Almond Salsa and Yogurt image

Eggplant that's silky-soft and bubbly-brown all over (rather than tough, oily or fossil-like) is a revelation - and, with just a little maneuvering, it's not that hard. You'll want to sear the eggplant slices in hot oil, cover them for a minute or two, until they're soft, and then add a touch more oil until they're beautifully golden. You could, of course, eat these rounds on their own (and you might!), but spicy almond salsa, cubes of salty, crispy halloumi, and a bed of garlicky yogurt make them a full meal (especially if have warmed pita for swiping everything up). While salting the eggplant slices before you cook isn't completely necessary, it will help draw out some of the vegetable's moisture, making it less prone to bitterness and oil saturation.

Provided by Sarah Jampel

Categories     dinner, lunch, vegetables, main course

Time 50m

Yield 4 servings

Number Of Ingredients 13

3 small or 2 medium Italian eggplant (about 24 ounces total)
Kosher salt
1/2 cup plain, full-fat Greek yogurt
Juice of 1/2 lemon, plus more for serving
2 garlic cloves, 1 smashed and 1 minced
1 teaspoon plus 1/4 to 1/2 cup olive oil
2 heaping tablespoons torn or roughly chopped mint
Black pepper
2/3 cup roughly chopped almonds
3 tablespoons red-wine vinegar
1 Fresno or Serrano pepper, minced
8 ounces halloumi cheese, cut into 1-inch cubes
Pita bread, for serving (optional)

Steps:

  • Line a colander with paper towels or a clean dishcloth. Slice the eggplant into 3/4- to 1-inch rounds, place in the colander and sprinkle with salt. Set aside for 20 to 30 minutes, until water beads on top of the eggplant.
  • Meanwhile, make the yogurt sauce: In a medium bowl, mix the yogurt with the lemon juice, smashed garlic clove, 1 teaspoon olive oil and 1 tablespoon of the torn mint. Season with salt and pepper to taste and set aside.
  • In a heavy pan with high sides over medium heat, toast the chopped almonds until golden brown and fragrant, 4 to 6 minutes, stirring occasionally to avoid burning. Remove pan from the heat and transfer nuts to a medium bowl, then add the red-wine vinegar, 1 tablespoon olive oil, minced garlic clove and Fresno pepper. Mix and season with salt to taste.
  • Set up a plate or cutting board lined with paper towels next to the stove. Wipe out the pan you were working with and heat 2 tablespoons of olive oil over medium-high heat until hot. Blot the moisture from the eggplant, and when the oil is hot, add the slices in a single layer (you'll probably have to work in batches). Cook until brown, then flip, about 3 to 4 minutes per side. While browning, as the eggplant is getting dry, add 1 to 2 teaspoons of olive oil and cover the pan for 1 to 2 minutes. The eggplant will be fork-tender and golden brown on both sides when finished. Transfer to the paper towel-lined surface and sprinkle with salt.
  • When you've finished cooking the eggplant, add the cubed cheese to the hot pan, leaving any residual oil (add a teaspoon of olive oil if there's not enough left in the pan). Sauté, stirring frequently, until brown and crisp all over. Remove pan from the heat.
  • Spread the yogurt on a platter. Arrange the eggplant and halloumi on top, then scatter with almond salsa. Garnish with remaining torn mint, then sprinkle with any leftover lemon juice and season with salt and pepper. Serve with pita.

Nutrition Facts : @context http, Calories 704, UnsaturatedFat 34 grams, Carbohydrate 34 grams, Fat 55 grams, Fiber 16 grams, Protein 26 grams, SaturatedFat 16 grams, Sodium 1337 milligrams, Sugar 17 grams, TransFat 1 gram

GRILLED EGGPLANT WITH GARLICKY TAHINI-YOGURT SAUCE



Grilled Eggplant With Garlicky Tahini-Yogurt Sauce image

This grilling method gives similar crispy skins and creamy interiors to eggplant, which need just a handful of toppings to get full-on delicious.

Provided by Brad Leone

Categories     Bon Appétit     Side     Vegetable     Grill     Grill/Barbecue     Eggplant     Yogurt     Garlic     Lemon     Summer     Vegetarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield 4-6 servings

Number Of Ingredients 9

2 lb. assorted small eggplant (such as fairy tale and/or Graffiti)
2 heads of garlic
1 cup plain whole-milk Greek yogurt
1 Tbsp. tahini
Kosher salt
1 lemon, halved
Sumac (for serving)
Brad's Spoon Sauce
Ingredient Info: Sumac, a tart, citrusy spice generally sold in ground form, can be found in the spice aisle and online.

Steps:

  • Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Grill eggplant over indirect heat, turning occasionally, until completely tender, 1-1½ hours (depending on size and type).
  • Meanwhile, grill whole garlic heads over indirect heat until cloves are tender and jammy, 40-50 minutes.
  • Mix together yogurt and tahini in a small bowl; season with salt. Slice heads of garlic in half crosswise and squeeze cloves into yogurt mixture; stir well to incorporate.
  • Cut a slit lengthwise down each eggplant and carefully pull open with your hands. Arrange on a platter and squeeze juice from lemon over; season with salt. Dollop yogurt sauce around and sprinkle with sumac. Serve with spoon sauce.

YOGURT-TOPPED EGGPLANT RECIPE BY TASTY



Yogurt-Topped Eggplant Recipe by Tasty image

Here's what you need: gram flour, garlic, red chili powder, turmeric powder, cumin powder, coriander powder, salt, water, large eggplant, yogurt, salt, oil, cumin seeds, turmeric powder, coriander, oil

Provided by Sumayya Dadarkar

Yield 4 servings

Number Of Ingredients 16

½ cup gram flour
2 cloves garlic, minced
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
½ tablespoon salt
¼ cup water
1 large eggplant
½ cup yogurt
½ tablespoon salt
2 tablespoons oil
1 tablespoon cumin seeds
½ tablespoon turmeric powder
coriander, finely chopped
oil, for frying

Steps:

  • Make the batter by simply mixing together all the ingredients. Set aside.
  • Whisk the yogurt with salt. Set aside.
  • Slice the eggplant into 0.5 cm wide slices.
  • Heat a pan on medium heat and oil it well. Dip the eggplant slices into the batter and add to the pan.
  • Pierce the slices with a fork. Flip them halfway and add ½ tbsp oil. Fry till golden brown. Remove from heat and arrange onto a plate.
  • Place 1 tbsp of the whisked yogurt on every slice.
  • For the garnish, heat 2 tbsp of oil on low heat and add cumin seeds. Allow them to start sizzling and then add turmeric powder. Remove from heat.
  • Drizzle this on top of the yogurt-topped slices.
  • Garnish with finely chopped coriander before serving.
  • Serve hot with chapati or flatbread.

Nutrition Facts : Calories 267 calories, Carbohydrate 30 grams, Fat 14 grams, Fiber 6 grams, Protein 5 grams, Sugar 6 grams

CHEESY STUFFED EGGPLANT RECIPE BY TASTY



Cheesy Stuffed Eggplant Recipe by Tasty image

Here's what you need: large eggplants, olive oil, kosher salt, freshly ground black pepper, olive oil, small yellow onion, garlic cloves, fresh thyme leaf, baby bella mushroom, farro, dry white wine, vegetable stock, unsalted butter, grated parmesan cheese, kosher salt, freshly ground black pepper, green sweet peas, cherry tomato, fresh parsley, grated parmesan cheese, fresh mozzarella cheese, olive oil, kosher salt, black pepper, fresh parsley

Provided by Tayo Ola

Categories     Dinner

Yield 4 servings

Number Of Ingredients 25

2 large eggplants
¼ cup olive oil
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
⅓ cup olive oil
1 small yellow onion, finely chopped
4 garlic cloves, minced
2 tablespoons fresh thyme leaf
2 ½ cups baby bella mushroom, sliced
1 ½ cups farro
⅓ cup dry white wine
3 cups vegetable stock
3 tablespoons unsalted butter
¾ cup grated parmesan cheese
1 ½ tablespoons kosher salt
1 ½ teaspoons freshly ground black pepper
⅓ cup green sweet peas
½ cup cherry tomato, halved
3 tablespoons fresh parsley, finely chopped
2 tablespoons grated parmesan cheese
8 slices fresh mozzarella cheese
olive oil, drizzle
kosher salt, to taste
black pepper, to taste
1 tablespoon fresh parsley, roughly chopped

Steps:

  • Roast the eggplant: Preheat the oven to 400°F (200°C). Line a large baking sheet with foil.
  • Cut the eggplants in half lengthwise and place on the prepared baking sheet cut-side up. Drizzle with the olive oil and season with the salt and pepper.
  • Roast the eggplant for 30-40 minutes, until tender.
  • Meanwhile, make the farro risotto: Heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté until translucent, about 8 minutes. Add the garlic and thyme and cook, stirring, for 2 minutes, until soft. Add the mushrooms and cook until soft, about 3 minutes. Stir in the farro, allowing the oil to coat each grain, and cook for 1 minute, until grains are lightly toasted.
  • Pour in white wine and stir until it evaporates completely, 1 minute. Add 1 cup of the vegetable stock at a time and cook until the liquid begins to reduce before adding more, stirring occasionally, about 30 minutes total. The farro should be cooked through and creamy.
  • Turn off the heat and stir in the butter, Parmesan, salt, and pepper until melted and well combined.
  • Gently fold in the sweet peas and cherry tomatoes, then the parsley.
  • Remove the eggplant from the oven and turn the broiler on high. Scoop out ¼ cup of flesh from each half and discard.
  • Fill the eggplant halves with the farro risotto, dividing evenly. Sprinkle with the Parmesan cheese, then lay 2-3 slices of fresh mozzarella cheese on top. Drizzle with a bit of olive oil and sprinkle with salt and pepper.
  • Broil the eggplant for 7-10 minutes, until the mozzarella is golden brown. Garnish with the parsley and serve warm.
  • Enjoy!

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From mediterraneanliving.com


EGGPLANT RECIPES | RECIPE | EGGPLANT RECIPES, ROASTED EGGPLANT …
Start with these eggplant recipes. Sep 4, 2012 - Whether it's smothered in tomato sauce and cheese or braised in garlic sauce, we love all that the tender eggplant has to offer. Start with these eggplant recipes. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or …
From pinterest.com


EGGPLANT YOGURT RECIPE (TURKISH EGGPLANT DIP) - FOOLPROOF LIVING
2021-08-01 While the eggplant is cooking, whisk together the yogurt, fresh garlic, olive oil, lemon juice, salt and pepper in a bowl until creamy. Pour the yogurt mixture over the cooked eggplant. Mix with a fork, gently breaking the large chunks of eggplants and making sure that they are all coated with the yogurt mixture.
From foolproofliving.com


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