Eggplant Dipraita My Family Food

EGGPLANT DIP/RAITA - MY FAMILY RECIPE

Steps:

• Apply some oil on eggplant and on a medium open flame roast till its skin is burnt and eggplant is soft. Make sure it gets roasted on every side. So keep changing sides. OR roast it in pre-heated oven at 350 F for about 30-35 minutes or until it is soft and roasted.
• Once roasted, remove from flame/oven and let it cool down a bit before you peel off the burnt skin and remove the stem of the eggplant. In a mixing bowl mash the eggplant using fork and let it cool down completely. In a food processor add peanuts and process twice until it breaks down into tiny pieces. Remove it in a bowl of mashed eggplant and in a same food processor bowl finely process green chilies, garlic and ginger. Add it to the eggplant mixture along with 3 cups of Greek yogurt. Season with salt and mustard. Add chopped cilantro and mix well.
• Serve immediately or refrigerate it until you are ready to serve. It tastes best when you allow the flavors to develop so if you have time let it sit in refrigerator for an hour or two. Once chilled give it a quick stir and garnish with some peanuts and chopped cilantro. Serve with whatever you like. It goes best with grilled pita, vegetables, steamed rice or anything. I can just eat a bowl full of it right away. It is that comfy! Recipe link: http://zaikazabardast.com/2012/04/30/eggplantdip/
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FRIED EGGPLANT RECIPE

Steps:

• Beat egg and water in pie plate until blended. Combine bread crumbs and cheese in separate pie plate.
• Heat 1 Tbsp. oil in large nonstick skillet on medium heat. Dip eggplant slices. 1 at a time, into egg, then bread crumb mixture, turning to evenly to coat both sides of each slice with each ingredient. Add, in batches, to skillet; cook 3 to 4 min. on each side or until slices are golden brown on both sides, adding remaining oil to skillet as needed. Transfer cooked eggplant slices to platter.
• Serve with pasta sauce.

CREAMY EGGPLANT DIP

Steps:

• Heat oven to 350°F.
• Pierce eggplant in several places with fork. Place on baking sheet sprayed with cooking spray. Bake 45 min. or until tender; cool slightly.
• Chop eggplant coarsely; place in food processor. Add Neufchatel and mustard; process until blended. (A few chunks may remain.) Spoon into large bowl. Stir in peppers and onions.
• Refrigerate 1 hour.