Mark Bittmans Grilled Eggplant Salad With Yogurt Food

MARK BITTMAN'S GRILLED EGGPLANT SALAD WITH YOGURT

Steps:

• Start a charcoal or wood fire or preheat a gas grill or broiler; rack should be no more than 4 inches from heat source. Cut eggplants in half lengthwise up to stem, but do not cut through. Spread about 2/3 of the onion and garlic between the eggplant halves and press the two sides back together.
• Grill eggplants, turning once or twice, until they are blackened and collapsed, 10 to 15 minutes. Do not worry if skin burns a bit. Meanwhile, mix remaining garlic and onion with yogurt; season to taste with salt, pepper and a little cayenne.
• When cooked, let eggplants cool a bit, then peel off skins and let cool further. Roughly chop eggplants, then mix with yogurt dressing. Serve at room temperature or chill if you like; in either case, garnish with parsley or mint

GRILLED EGGPLANT WITH YOGURT AND MINT

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

FATTET BETENJAN (EGGPLANT AND YOGURT SALAD)

Steps:

• Pour water and 2 tablespoons salt into a large bowl. Add cubed eggplant and let sit for 30 minutes. Drain and place on paper towel-lines plates until completely dry, about 30 more minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Chop pita bread into 1-inch cubes and place on a baking sheet.
• Roast in the preheated oven, stirring occasionally, until golden, 8 to 10 minutes; do not burn. Remove from the oven and set aside.
• Heat 1/2 inch oil in a large saucepan over medium heat. Working in batches, fry eggplant until golden, about 6 minutes per batch. Remove to paper towel-lined plates to drain.
• Meanwhile, combine yogurt, mayonnaise, lemon juice, garlic, salt, and pepper in a large bowl. Cover and refrigerate until needed.
• Heat 2 tablespoons oil in a small frying pan. Add almonds and cook until fragrant, about 1 to 2 minutes. Continue to cook, stirring often, until nicely brown and toasted, 3 to 4 minutes longer. Remove from the heat.
• Place lettuce on a serving platter. Layer with eggplant, chickpeas, and roasted pita bread. Pour yogurt mixture over top and sprinkle with toasted almonds. Serve at room temperature or cold.

MARK BITTMAN'S EGGPLANT PARMESAN

Steps:

• Put 1/8 inch of oil in your largest skillet (the bigger the skillet, the faster you can get through sautéing the eggplant) and turn the heat to medium. Start trimming and slicing eggplant: 1/2-inch slices, or maybe 3/8-inch, but not as thin as 1/4 inch. When the oil shimmers, add the eggplant; you can crowd them as long as they don't overlap. Season with salt and pepper and cook, turning as necessary, until nicely tender and browned on both sides; drain on paper towels. Add more oil when necessary.
• Cook the onion in the remaining oil; when it's tender, add the tomatoes and some salt and pepper and cook at a lively simmer until saucy, 10 or 15 minutes. Heat the oven to 400.
• Eyeball your eggplant and your baking dishes and pick a nice dish that will work. I like a big oval gratin dish for this. Add a layer of eggplant, then tomato sauce, then cheese, then eggplant, tomato sauce, cheese. That will probably do, but you can make more layers if you like. Bake until the cheese is melted and the whole thing is bubbly, about 15 minutes. Sprinkle with parsley and serve hot or at room temperature.

MARK BITTMAN'S QUNIOA SALAD WITH TEMPEH

Steps:

• Cook the quinoa. Rinse and drain in a fine strainer.
• Meanwhile, put the oil in a skillet over medium-high heat. When hot, add the tempeh and cook, stirring occasionally, until crisp, about 10 minutes.
• Stir in the ginger and garlic. Cook for another minute or two.
• Stir in the tomato, if using them. Stir and turn off the heat.
• Stir in the vinegar, sesame oil, and soy sauce. Transfer to a serving bowl.
• When the quinoa is dry and cool, toss with the tempeh mixture and mung beans.
• Taste and add salt, if necessary, and add a healthy dose of black pepper. Garnish with scallions and cilantro.

GRILLED EGGPLANT WITH YOGURT-MINT SAUCE

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.