GRILLED EGGPLANT WITH YOGHURT SAUCE
This is adapted from a recipe by Karen Martini, a great Australian chef. Simple to make and so incredibly delicious. A "meaty" meat free dish for carnivores! I have noted where I strayed from the original recipe. This serves 3 to 4 as a light meal (accompanied with, for example, couscous), or 6 to 8 as a side.
Provided by Nagi | RecipeTin Eats
Time 15m
Number Of Ingredients 15
Steps:
- Combine the Yoghurt Sauce ingredients in a bowl and mix well. Set aside for the flavours to develop. The longer you leave it, the better it will taste.
- Use a potato peeler to peel "strips" off the eggplant vertically as per the photo below. If your potato peeler is not sharp enough or if the eggplant is on the soft side, you might need to do this with a small sharp knife.
- Cut the eggplant into 1.5cm / 2/3" thick rounds.
- Brush one side of each eggplant with olive oil. The more you use, the yummier it will be!
- Sprinkle the oiled side of the eggplant with salt and pepper.
- Heat a griddle pan (or BBQ) on medium high heat. (Note 5)
- Place the oiled side of each eggplant onto the pan and grill for 2 to 3 minutes until it gets deep char lines on it. While the first side is cooking, brush the other side of each eggplant with the remaining olive oil and sprinkle with salt and pepper.
- Turn the eggplant and cook the other side until the eggplant is cooked through but still holding it's shape. The easy way to tell is to prod the centre - if you feel resistance, it needs to cook more.
- Remove the eggplant onto a serving plate and let it cool for a few minutes. Then spoon a dollop of the yoghurt sauce on each, and scatter with coriander/cilantro, mint, pomegranate seeds and chili. Drizzle with extra olive oil and serve with cheeks or wedges of lemon, if desired.
Nutrition Facts : ServingSize 521 g, Calories 317 kcal, Carbohydrate 34.1 g, Protein 9.2 g, Fat 18.3 g, SaturatedFat 3 g, Cholesterol 4 mg, Sodium 210 mg, Fiber 15.6 g, Sugar 19.4 g
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.
GRILLED EGGPLANT WITH YOGURT AND MINT
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Stripe the eggplant with a vegetable peeler and cut into 1/2-inch-thick slices. Sprinkle the eggplant slices generously with salt, place in a colander and let sit 30 minutes. Rinse the eggplant under cold water and pat thoroughly dry.
- Meanwhile, combine the olive oil and garlic in a small glass cup, and microwave just until the oil is hot and bubbling, about 20 seconds. Whisk together the yogurt, mint, cumin, cayenne, 2 tablespoons water and salt to taste in a small bowl.
- Heat a grill pan over medium-high heat or prepare an outdoor grill for medium-heat cooking. Brush the eggplant slices on both sides with the oil and garlic mixture. Grill until the eggplant is browned and tender, moving and turning the slices frequently, about 15 minutes. Drizzle the mint sauce onto the eggplant slices.
- Per serving: Calories: 110; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 3 grams; Total carbohydrates: 11 grams; Sugar: 5 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 130 milligrams
Nutrition Facts : Calories 110 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 130 milligrams, Carbohydrate 11 grams, Fiber 6 grams, Protein 3 grams, Sugar 5 grams
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.
GRILLED EGGPLANT WITH YOGURT-MINT SAUCE
Categories Dairy Vegetable Yogurt Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Mix first 5 ingredients in medium bowl; season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- Prepare barbecue (medium-high heat). Rub eggplant rounds on both sides with sesame oil. Sprinkle with coriander, salt, and pepper. Grill until slightly charred, about 6 minutes per side.
- Arrange eggplant rounds on platter. Serve with yogurt-mint sauce.
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- In a medium bowl, whisk the yogurt with the mint and vinegar and season with salt. Cover and refrigerate.
- Preheat the oven to 400°. In a large, deep skillet, heat 1/2 inch of vegetable oil until shimmering. Add half of the eggplant, cut side down, and fry over moderate heat, turning once, until lightly golden, about 10 minutes. Transfer the eggplant to paper towels to drain and season with salt. Repeat with the remaining eggplant.
- In a small skillet, toast the cumin and coriander seeds over moderate heat, stirring, until fragrant, about 2 minutes. Transfer to a spice grinder and let cool completely, then finely grind the spices. Add the mustard seeds to the skillet and toast over moderate heat until they start to pop, about 2 minutes.
- In a 9-by-13-inch ceramic baking dish, mix the tomatoes with the ground spices, toasted mustard seeds, ginger, garlic, jalapeño, 2 teaspoons of salt, 1 cup of water and the 1/2 cup each of chopped cilantro and parsley. Arrange the eggplant halves cut side down in the sauce and cover tightly with aluminum foil. Bake for 30 minutes, turning the eggplant once, until it is tender. Remove the foil and bake the eggplant for 15 minutes longer. Let the eggplant cool completely in the sauce.
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