SILKY EGGPLANT WITH ALMOND SALSA AND YOGURT
Eggplant that's silky-soft and bubbly-brown all over (rather than tough, oily or fossil-like) is a revelation - and, with just a little maneuvering, it's not that hard. You'll want to sear the eggplant slices in hot oil, cover them for a minute or two, until they're soft, and then add a touch more oil until they're beautifully golden. You could, of course, eat these rounds on their own (and you might!), but spicy almond salsa, cubes of salty, crispy halloumi, and a bed of garlicky yogurt make them a full meal (especially if have warmed pita for swiping everything up). While salting the eggplant slices before you cook isn't completely necessary, it will help draw out some of the vegetable's moisture, making it less prone to bitterness and oil saturation.
Provided by Sarah Jampel
Categories dinner, lunch, vegetables, main course
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Line a colander with paper towels or a clean dishcloth. Slice the eggplant into 3/4- to 1-inch rounds, place in the colander and sprinkle with salt. Set aside for 20 to 30 minutes, until water beads on top of the eggplant.
- Meanwhile, make the yogurt sauce: In a medium bowl, mix the yogurt with the lemon juice, smashed garlic clove, 1 teaspoon olive oil and 1 tablespoon of the torn mint. Season with salt and pepper to taste and set aside.
- In a heavy pan with high sides over medium heat, toast the chopped almonds until golden brown and fragrant, 4 to 6 minutes, stirring occasionally to avoid burning. Remove pan from the heat and transfer nuts to a medium bowl, then add the red-wine vinegar, 1 tablespoon olive oil, minced garlic clove and Fresno pepper. Mix and season with salt to taste.
- Set up a plate or cutting board lined with paper towels next to the stove. Wipe out the pan you were working with and heat 2 tablespoons of olive oil over medium-high heat until hot. Blot the moisture from the eggplant, and when the oil is hot, add the slices in a single layer (you'll probably have to work in batches). Cook until brown, then flip, about 3 to 4 minutes per side. While browning, as the eggplant is getting dry, add 1 to 2 teaspoons of olive oil and cover the pan for 1 to 2 minutes. The eggplant will be fork-tender and golden brown on both sides when finished. Transfer to the paper towel-lined surface and sprinkle with salt.
- When you've finished cooking the eggplant, add the cubed cheese to the hot pan, leaving any residual oil (add a teaspoon of olive oil if there's not enough left in the pan). Sauté, stirring frequently, until brown and crisp all over. Remove pan from the heat.
- Spread the yogurt on a platter. Arrange the eggplant and halloumi on top, then scatter with almond salsa. Garnish with remaining torn mint, then sprinkle with any leftover lemon juice and season with salt and pepper. Serve with pita.
Nutrition Facts : @context http, Calories 704, UnsaturatedFat 34 grams, Carbohydrate 34 grams, Fat 55 grams, Fiber 16 grams, Protein 26 grams, SaturatedFat 16 grams, Sodium 1337 milligrams, Sugar 17 grams, TransFat 1 gram
SMOKY EGGPLANT SALAD WITH YOGURT AND MINT
This tart Turkish-style salad is meant to be served with triangles of warm pita or other flatbread for dipping. At the market, choose eggplants that are firm and shiny; they will taste sweeter and have fewer seeds. Make the salad several hours or up to a day in advance. Pomegranate molasses can be found at Middle Eastern groceries.
Provided by David Tanis
Categories snack, dips and spreads, appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Put the whole eggplants on a barbecue grate over hot coals. Turning frequently, cook until the skin is completely blackened and charred and eggplants begin to soften and collapse, about 10 minutes. Alternatively cook them directly on a stovetop burner or under the broiler. Set aside to cool.
- Cut eggplants in quarters top to bottom and carefully separate the flesh from the skin with a spoon or paring knife. Discard the charred skin. Chop flesh roughly with a large knife or in a food processor and put it in a fine-meshed sieve to drain excess liquid.
- Transfer eggplants to a mixing bowl. Add salt, garlic, lemon juice, olive oil, yogurt and dried mint. Mix well, then set aside to rest for a few minutes. Check seasoning and adjust.
- Put mixture in a low serving bowl. Drizzle with pomegranate molasses, if using, and 1 tablespoon olive oil. Sprinkle with chopped mint and parsley and a pinch of red pepper flakes.
Nutrition Facts : @context http, Calories 40, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 245 milligrams, Sugar 5 grams
CARAMELIZED EGGPLANT WITH HARISSA YOGURT
Steps:
- In a bowl, toss together the eggplant and oil, season with salt and pepper, and toss to coat evenly. Transfer to the air fryer and cook at 400°F, shaking the basket every 5 minutes, until the eggplant is caramelized and tender, about 15 minutes.
- Meanwhile, in a small bowl, whisk together the yogurt, harissa, and garlic, then spread onto a serving plate.
- Pile the warm eggplant over the yogurt and drizzle with the honey just before serving.
EGGPLANT WITH MINTY SAUCE AND YOGURT
Steps:
- Trim the very ends of the eggplant and cut it crosswise into 1-inch-thick slices. Put the slices in a single layer in a large platter or lasagna-type dish. Sprinkle the salt over both sides, rubbing it in well. Set aside for 1 hour. Meanwhile, make the tomato sauce. Put the oil a large, nonstick frying pan set over medium-high heat. When hot, add onion. Stir-fry for 2 to 3 minutes, or until the onion pieces begin to brown at the edges. Put in the garlic. Stir for a few seconds. Then put in the tomatoes and their liquid as well as all the remaining ingredients for the tomato sauce. Stir to mix. Cover, turn the heat to low, and cook gently for 10 minutes. Set aside in a warm place. Yogurt sauce: Put the yogurt in a small bowl and beat lightly with a fork. Just before you eat, put oil to a depth of 2 to 3 inches for deep-frying in a wok or deep-fryer and set over medium heat. Take the eggplant slices from the platter and dry them off well with paper towels. When the oil is hot, drop in as many slices as the utensil will hold easily and fry, turning now and then, for 6 to 7 minutes, or until both sides are a medium brown color. Drain well on paper towels. To serve, arrange the eggplant slices in a single layer on a large platter. Top each slice with a dollop of the tomato sauce and then with a tablespoon of the yogurt. Garnish with the mint sprigs or leaves. Serve immediately.
LINDA'S SUMMERTIME EGGPLANT SALSA
This recipe is a variation of Sicilian Caponata, which is an eggplant relish served in Sicily as a topping for brushetta or as a condiment served with meat or fish. My family loves it as a dip for tortilla chips or even by the spoonful (if no one's looking!). Be sure to microwave the eggplant, or it will absorb too much oil and become mushy.
Provided by Linda Glenn
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 3h
Yield 32
Number Of Ingredients 21
Steps:
- Toss the eggplant with the kosher salt and spread out onto a microwave-safe plate. Cook in the microwave on High until the eggplant is dry and has shriveled to 1/3 of its original size, about 15 minutes. Transfer to a paper towel-lined plate and set aside.
- Whisk the tomato juice cocktail, vinegar, red wine, brown sugar, parsley, and anchovies together in a large bowl. Stir in the tomatoes, raisins, black olives, green olives, zucchini, yellow squash, celery, red bell pepper, and carrot; set aside.
- Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Stir in the eggplant and cook, stirring occasionally, until the edges have browned, 4 to 8 minutes. Add the remaining 2 tablespoons of olive oil along with the celery and onion. Cook and stir until the onion has softened, about 4 minutes more. Stir in the vegetable mixture and bring to a simmer. Reduce heat to medium-low and simmer uncovered until the liquid thickens and begins to coat the vegetables, 4 to 7 minutes more. Scrape into a bowl and stir in the pine nuts. Refrigerate to room temperature. Sprinkle with the Parmesan cheese and serve.
Nutrition Facts : Calories 55.9 calories, Carbohydrate 5.3 g, Cholesterol 1 mg, Fat 3.2 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 191.1 mg, Sugar 3.1 g
EGGPLANT SALSA AND HOMEMADE PITA CHIPS
I was in the produce aisle admiring the beautiful eggplants and I kinda said out loud 'hmmm... wonder what I could do with those?' and a woman answered, 'I always make salsa!' SALSA??? So I figured I give it a shot.. and scribbled down her recipe! YUM!
Provided by PREGOCOOK
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 1h40m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Slice the tops off of the eggplants, and place on a baking sheet with the red pepper halves. Drizzle with olive oil to lightly coat.
- Bake for about 40 minutes in the preheated oven, until eggplant is tender. Remove from the oven, and place the eggplant and peppers into a large resealable bag. Seal, and let sit for 15 minutes to loosen the skin. Remove from the bag, peel off the skins, and dice the eggplants and pepper. Transfer to a large bowl.
- Place the tomatoes, and garlic in to the bowl with the roasted vegetables, and season with salt, pepper and cilantro. Mix until well blended. Set aside.
- Set the oven to 300 degrees F (150 degrees C).
- Peel apart the pita breads into two thin circles. You may cut off the edges to make it easier. Brush melted butter onto what used to be the inside, and stack together. Cut into strips, then cut across at a diagonal to make diamond shapes. If you have kitchen scissors, it will be easy. Place them on a baking sheet.
- Bake the pita chips for 5 to 10 minutes in the preheated oven, until lightly toasted. Stir occasionally if they overlap.
Nutrition Facts : Calories 149.3 calories, Carbohydrate 20.5 g, Cholesterol 7.6 mg, Fat 6.9 g, Fiber 5.9 g, Protein 3.6 g, SaturatedFat 2.4 g, Sodium 120.2 mg, Sugar 5.1 g
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.
EGGPLANT WITH ALMONDS
This eggplant is great served as a side dish or as a complete meal atop bulgur wheat, or couscous. It's a savory and sweet Mediterranean dish. The almonds are a nice source of protein for vegetarians like myself. Enjoy!
Provided by melinda
Categories Side Dish Vegetables Eggplant
Time 1h35m
Yield 4
Number Of Ingredients 13
Steps:
- Place the eggplant in a colander and sprinkle with salt. Set the colander in the sink to drain off liquid, about 20 minutes. Pat the cubes with paper towel to remove excess salt.
- Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic; cook and stir another 2 minutes. Stir in the eggplant and almonds, cooking and stirring until the eggplant is tender, but not mushy, about 20 minutes.
- When the eggplant is cooked through, mix in the tomatoes, mint, white wine, sugar, salt, and chili powder. Cook mixture for 10 minutes, stirring occasionally; remove from heat and garnish with parsley.
Nutrition Facts : Calories 457.5 calories, Carbohydrate 37.2 g, Fat 32.4 g, Fiber 15.3 g, Protein 11.7 g, SaturatedFat 3.4 g, Sodium 22.5 mg, Sugar 16.1 g
EGGPLANT WITH SALSA FLAVOR
Tangy-flavored baked eggplant with a little Mexican flavor. Great side veggies. Even the kids will love it.
Provided by Londra
Categories Eggplant Side Dishes
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange eggplant slices in a shallow baking dish; top with a layer of spinach.
- Mix tomatoes, onion, and chives together in a bowl; spread evenly over the spinach layer.
- Bake in preheated oven for 20 minutes, sprinkle Colby-Monterey Jack cheese evenly over the dish, and continue baking until the cheese melts slightly, about 2 minutes. Cool 5 minutes before serving.
Nutrition Facts : Calories 96 calories, Carbohydrate 8.8 g, Cholesterol 13.5 mg, Fat 4.9 g, Fiber 4.4 g, Protein 5.7 g, SaturatedFat 3.2 g, Sodium 192.5 mg, Sugar 3.5 g
SPICY EGGPLANT FRITTERS WITH YOGURT DIP
This is a wonderful dish when you have a crowd of people over, it makes a great dish, if making several like a buffet style meal or it also is a great appetizer to present while you are finishing up on the main affair. I prefer to serve it like this as they are really the best, eaten straight away, whilst crunchy and hot. It also gives your guests something to pick at, while they are chatting amongst themselves before a meal. These are also great to make as a snack, to sit and munch on, on a lazy Sunday afternoon whilst watching your favourite team play (don't forget your cold beer). I love the dip that goes with these and I feel it compliments all the flavour in the fritters very well. These are also excellent for vegetarian guests even the most strictest ones. I have had guests that can not even eat egg, these work really well as you just use egg substitute instead.
Provided by The Flying Chef
Categories Lunch/Snacks
Time 35m
Yield 25-35 Fritters
Number Of Ingredients 20
Steps:
- Yogurt Dip.
- Combine all ingredients in a bowl, mix well, cover and refrigerate until ready to use.
- Fritters.
- Boil, steam or microwave eggplant until tender, drain, process eggplant until smooth.
- Transfer eggplant to a bowl, add remaining ingredients, except oil. mix well.
- Heat oil in a large pan, drop teaspoonfuls of mixture into hot oil, deep fry until browned and crisp, drain on absorbent paper.
- Serve fritters on serving plate accompanied with yogurt dip.
More about "silky eggplant with almond salsa and yogurt food"
TURKISH EGGPLANT IN TOMATO SAUCE - LIDIJA'S KITCHEN
From lidijaskitchen.com
TRY OUR PLANT-BASED YOGURT-STYLE | DAIRY FREE | SILK CANADA
From silkcanada.ca
EASY EGGPLANT WITH YOGURT SAUCE | SIMPLE. TASTY. GOOD.
From junedarville.com
RECIPE DEVELOPMENT - SARAH JAMPEL
From sarahjampel.com
TURKISH EGGPLANT WITH YOGURT - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
EGGPLANT YOGURT RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SILKY EGGPLANT WITH HALLOUMI AND ALMOND SALSA - BANYAN BRANCHES
From banyanbranches.com
SILKY EGGPLANT WITH ALMOND SALSA AND YOGURT | RECIPE | ROASTED …
SILK - DAIRY FREE ALMOND MILK YOGURT - STRAWBERRY
From saveonfoods.com
ROASTED EGGPLANT WITH CILANTRO-ALMOND SALSA RECIPE ON FOOD52
From pinterest.ca
PASTA WITH SILKY EGGPLANT SAUCE - FRESH-PRESSED OLIVE OIL
From freshpressedoliveoil.com
TENDER, SILKY EGGPLANT - ARTICLE - FINECOOKING
From finecooking.com
SILKY EGGPLANT WITH ALMOND SALSA AND YOGURT RECIPE
From pinterest.com
EGGPLANT CAKES WITH LEMON SAUCE - COOKING ON THE WEEKENDS
From cookingontheweekends.com
GRILLED EGGPLANT WITH ALMOND, YOGURT AND CORIANDER SAUCE
From bigoven.com
EGGPLANT AND YOGURT SPREAD WITH SAFFRON - DAVID LEBOVITZ
From davidlebovitz.com
GRILLED EGGPLANT WITH ALMOND, YOGURT AND CORIANDER SAUCE
From cookingindex.com
NIK SHARMA'S ROASTED EGGPLANT WITH HERBED YOGURT DRESSING - CBC
From cbc.ca
SMOKY MARINATED EGGPLANT WITH HERB SALSA - EXTRA HELPINGS
From blog.blueapron.com
SILKY EGGPLANT WITH ALMOND SALSA AND YOGURT RECIPE
From pinterest.com
EGGPLANT AND TOASTED ALMOND SALAD RECIPE - ENGIN AKIN - FOOD
From foodandwine.com
ANGELIC KIN FOOD
From angelkin-food-cake.tumblr.com
SILK YOGURT (ALMOND PLAIN) : VEGETARIAN - REDDIT.COM
From reddit.com
MIMSY: YOGURT-EGGPLANT SALSA - HOBOES.COM
From hoboes.com
29 EGGPLANT RECIPES YOU NEED TO TRY THIS SUMMER | FOOD & WINE
From foodandwine.com
SILK® ALMONDMILK YOGURT ALTERNATIVE
From silk.com
SILKY EGGPLANT WITH ALMOND SALSA AND YOGURT RECIPE
From pinterest.com
SILKY EGGPLANT WITH ALMOND SALSA AND YOGURT - MASTERCOOK
From mastercook.com
EGGPLANT ROUNDS WITH HERBED YOGURT SAUCE & POMEGRANATE
From floraandvino.com
[HOMEMADE] GREEK SILKY EGGPLANT WITH ALMOND SALSA : FOOD
From reddit.com
MEDITERRANEAN CRISPY EGGPLANT BURGER WITH SPICY YOGURT SAUCE
From spainonafork.com
HOW TO COOK EGGPLANT TO TENDER, SILKY PERFECTION
From finecooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love