FIRE-ROASTED EGGPLANT (AUBERGINE) WITH YOGURT
A smoky, delicious eggplant dish that works equally well as a side dish, as a salad or as a dip with crackers. This version is from the western state of Maharashtra in India.
Provided by Ruta4400
Categories Curries
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Smoke the eggplant.
- This can be done under the broiler, on an open flame or on an outdoor grill.
- First wash the eggplant and dry thoroughly.
- Using a small knife, pierce the skin all over and rub lightly with the 1 tbsp of oil.
- Place the eggplant on an open flame or under the broiler.
- Turn frequently so it blackens evenly on all sides.
- It is ready when soft and collapses on itself when touched (in 20 to 25 minutes.) Remove in a bowl and set aside.
- While the eggplant is cooling, prepare the yogurt.
- In a serving dish, lightly beat the yogurt with a pinch of sugar and salt to taste.
- Then stir in the chopped onion and cilantro and the (optional) green chili.
- When completely cool, skin the eggplant.
- The skin should peel off easily, leaving the wonderful smoky flesh behind.
- Do not discard the juices that have collected in the bowl.
- Add the juices and the skinned eggplant to the yogurt mixture and combine well.
- Do not mash the eggplant; the naturally lumpy texture is desirable.
- Now make the hot oil dressing.
- Place the chili powder or paprika in a small pile on the eggplant-yogurt mix.
- Heat the oil in a small skillet or butter warmer.
- (Keep a spatter-screen or lid handy.) When the oil just begins to smoke, add the mustard seeds, cover immediately and remove from heat.
- The seeds will pop wildly; do not panic!
- When they stop sputtering, uncover and pour this hot oil dressing directly on the chili powder.
- Do not blend the dressing into the yogurt-instead, swirl it in decoratively just before serving.
- Serve cold or at room temperature.
BROWNED EGGPLANT (AUBERGINE) WITH YOGURT
Pairing fried eggplant with yogurt and garlic is one of the favorite ways of serving eggplant in Iraq. It is a simple and beautiful dish, great for hot summer days.
Provided by Chef Nawal
Categories Iraqi
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash eggplant, cut off stem and peel it into stripes.
- Cut crosswise into 2 parts, then cut each part lengthwise into 1/4-inch-thick pieces.
- Soak eggplant pieces in warm salted water for about 1/2 hour.
- Put a heavy plate on the pieces to keep them submerged.
- Drain eggplant pieces.
- Brush pieces lightly with olive oil, and arrange them in a cookie sheet in one layer.
- Broil them in the oven, turning once.
- About 10 minutes.
- Mix together yogurt, garlic, salt, cumin and coriander.
- On a flat big platter, arrange eggplant pieces in a single layer (pieces may overlap a little).
- Spoon yogurt mixture all over the eggplant.
- Sprinkle with chili, and garnish with parsley and tomato.
- Serve with warm bread.
- If the amount is more than you can consume in one sitting, refrigerate eggplant pieces and yogurt in two separate containers.
- Combine and garnish just before serving.
ROASTED EGGPLANT WITH GARLIC AND HERBS
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings (3 cups)
Number Of Ingredients 8
Steps:
- Put the eggplant pieces in a large colander and sprinkle all over with the 2 tablespoons kosher salt. Set in the sink to drain for about 30 minutes.
- Preheat oven to 425 degrees F.
- Put a baking sheet in the oven to heat for 10 minutes.
- Meanwhile, peel and finely chop the shallot and garlic, and push to the side of the cutting board. Chop the parsley, then draw the shallots and garlic in with the herbs and chop them together, until finely chopped. Stir the aromatics and walnut oil together in a serving bowl.
- Toss the purged eggplant with the olive oil and pepper. Carefully remove the hot baking sheet from the oven and brush or drizzle with olive oil. Spread the eggplant out on the pan and return to the oven. Roast until the eggplant is tender yet firm and rich brown, about 30 minutes. Remove from the oven, toss with garlic and herbs. Serve right away or at room temperature.
ROAST AUBERGINES WITH YOGURT & HARISSA
Looking for a simple side or starter that delivers on taste? Look no further than roast aubergines with yogurt and harissa. It's vegetarian and gluten free
Provided by Diana Henry
Categories Side dish, Starter
Time 45m
Yield Serves 4 as a side or starter
Number Of Ingredients 8
Steps:
- Heat the oven to 200C/190C fan/gas 6. Pierce the aubergines a few times with the tip of a knife, then brush with olive oil and put them on a baking sheet. Roast for about 40-45 mins, or until the aubergines are completely tender.
- Melt the butter in a pan, then stir through the harissa (see our recipe). Cut the aubergines in half, opening them up a bit like a baked potato. Put them on a warm platter and season the inside of each one, then mix the yogurt with the garlic. Spoon some of this into each aubergine, then drizzle over the spiced butter. Scatter over the coriander and sesame seeds to serve.
Nutrition Facts : Calories 361 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
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