Eggplant With Herbs And Yogurt Food

EGGPLANT WITH YOGURT AND DILL

Steps:

• Toss 1 pound chopped eggplant, 3 unpeeled shallots and 3 unpeeled garlic cloves with 1/4 cup olive oil, salt and pepper on a baking sheet. Roast at 400 degrees for 30 minutes. Add some walnuts; bake for 8 more minutes. Cool slightly, then squeeze the shallots and garlic from their skins and chop; toss with the eggplant, nuts, 1/2 cup plain yogurt, fresh dill and salt and pepper.

EGGPLANT WITH HERBS AND YOGURT

Steps:

• Heat broiler with rack 6 inches from heating element. In a large heavy-bottomed saucepan, heat 2 inches safflower oil to 360 degrees. Working in batches, add eggplant and cook, turning once, until golden brown and very tender, about 4 minutes per side. Transfer eggplant to a paper towel-lined baking sheet and let drain.
• In the bowl of a food processor, combine parsley, cilantro, turmeric, garlic, chile, and olive oil. Season with salt, then blend until finely chopped. Place eggplants cut-side up on a rimmed baking sheet; season with salt. Brush with herb mixture and broil until deep golden brown, about 2 minutes.
• In a small bowl, combine yogurt and lime zest and season with salt.
• Serve eggplants garnished with yogurt mixture, sliced chile, lime wedges, sesame seeds, and pomegranate seeds.

ROASTED EGGPLANT WITH HALLOUMI, YOGURT AND FRESH HERBS

Steps:

• Preheat the oven to 400°F.
• Grab a serving plate and swirl the Greek yogurt onto it.
• Cut the eggplant into 1 inch cubes. In a medium bowl, mix together the eggplant cubes, olive oil, salt, pepper and thyme.
• Drizzle the one tablespoon olive oil on top. Sprinkle the flaky salt and 1/2 tablespoon remaining sumac on top of the yogurt. Sprinkle the chili flakes if you desire.
• Cover an oven tray with aluminum foil and spread the eggplant on top.
• Top the yogurt with baked eggplants and pan-fried halloumi.
• Bake the eggplants in a preheated oven for 20-25 minutes or until they are soft and golden brown.
• Place the red onions slices on top.
• Meanwhile, pan-fry the halloumi cubes over medium-high heat until each side turns golden brown. Take the pan off the heat and set it aside.
• Finish it with placing a handful of fresh herbs on top.
• In a small bowl, mix the red onion slices with 1/2 tablespoon lime juice and 1/2 tablespoon sumac.
• Serve it with warm pitta.
• In a medium bowl, mix together the parsley, dill and mint with 1/2 tablespoon lime juice and 1/2 tablespoon sumac. Set this aside as well.
• Mix the Greek yogurt and minced garlics together in a bowl.

YOTAM OTTOLENGHI'S CHERMOULA EGGPLANT WITH BULGUR AND YOGURT

Steps:

• Preheat oven to 400 degrees.
• To make the chermoula, mix together in a small bowl the garlic, cumin, coriander, chili, paprika, preserved lemon, two-thirds of the olive oil, and 1/2 teaspoon salt.
• Cut the eggplants in half lengthwise. Score the flesh of each half with deep, diagonal crisscross cuts, making sure not to pierce the skin. Spoon the chermoula over each half, spreading it evenly, and place the eggplant halves on a baking sheet, cut side up. Put in the oven and roast for 40 minutes, or until the eggplants are completely soft.
• Meanwhile, place the bulgur in a large bowl and cover with the boiling water.
• Soak the raisins in the warm water. After 10 minutes, drain the raisins and add them to the bulgur, along with the remaining oil. Add the herbs, olives, almonds, green onions, lemon juice and a pinch of salt and stir to combine. Taste and add more salt if necessary.
• Serve the eggplants warm or at room temperature. Place 1/2 eggplant, cut side up, on each individual plate. Spoon the bulgur on top, allowing some to fall from both sides. Spoon over some yogurt, sprinkle with cilantro and finish with a drizzle of oil.