Farfalle With Eggplant Yogurt Sauce Food

GRILLED EGGPLANT WITH YOGHURT SAUCE

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.

EGGPLANT-PARMESAN SAUCE

Steps:

• Soak 1 pound cubed eggplant in warm salted water, about 15 minutes, then drain and squeeze dry. Season 1 cup flour with salt and pepper in a bowl. Beat 2 eggs with 1/2 cup milk in another bowl. Mix 1 1/2 cups flour and 1/2 cup grated parmesan in a third bowl. Dip the eggplant in the seasoned flour, the egg and then the flour-cheese mixture. Fry in 1/4 inch olive oil over medium-high heat until golden; drain on paper towels. Mix with 4 cups Perfect Marinara Sauce, recipe follows. Toss with rigatoni.
• Combine 3 tablespoons olive oil, 6 thinly sliced garlic cloves and a pinch of red pepper flakes in a large skillet and cook over medium-low heat until the garlic is golden, about 6 minutes. Crush a 28-ounce can of San Marzano plum tomatoes into the skillet with your hands; rinse the can with about 1 cup water and add to the sauce. Add a handful of torn basil leaves and season with salt. Increase the heat to medium and simmer, uncovered, until thick, 20 to 25 minutes. Toss with 1 pound cooked pasta (makes 4 cups sauce).

BAKED FARFALLE WITH EGGPLANT

Steps:

• Preheat a broiler or grill. Slice the eggplant one-half-inch thick. Grill or broil it, turning it once, until it is nicely browned. It will look dry and papery. Set it aside.
• Place a pot with four quarts of salted water over high heat.
• Heat one tablespoon of the oil in a heavy skillet, add the onion and saute until golden. Stir in the garlic and hot red pepper. Add the tomatoes and simmer about 15 minutes, until the sauce is slightly thickened. Stir in the parsley and season to taste with salt and pepper, adding additional hot pepper if desired.
• When the water is boiling, add the farfalle and cook until it is just tender, about eight minutes. Drain it well; toss it with a tablespoon of the oil, and season with salt and pepper.
• Oil a baking dish 8 by 12 inches with half a tablespoon of the oil and spread one-third of the farfalle in the dish. Spread half the eggplant on the farfalle and spoon on one-third of the tomato sauce. Top with half the mozzarella. Repeat with a layer of farfalle, the rest of the eggplant, half the remaining tomato sauce and the rest of the mozzarella. Spread the remaining farfalle and tomato sauce on top and sprinkle with the Parmesan cheese, bread crumbs and remaining oil. Set aside until half an hour before serving time. If you refrigerate it, be sure to bring the dish to room temperature before baking.
• Preheat oven to 375 degrees. Place the baking dish in the oven and bake for 30 minutes, until the sauce is bubbling and the top has browned.

GRILLED EGGPLANT WITH YOGURT SAUCE

Steps:

• Heat grill to medium-high. Halve eggplants lengthwise; slice off enough from skin side so halves lay flat. Brush both sides of eggplant halves with oil; season generously with salt and pepper. Grill until tender, 5 to 7 minutes per side.
• Meanwhile, in a small bowl, combine cucumber, yogurt, parsley, and lemon juice; season with salt and pepper. Serve sauce with grilled eggplant and lemon wedges, if desired.