Smoky Eggplant Salad With Yogurt And Mint Food

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SMOKY EGGPLANT SALAD WITH YOGURT AND MINT



Smoky Eggplant Salad With Yogurt and Mint image

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

2 pounds medium-size eggplants
1 teaspoon kosher salt
3 garlic cloves, minced
2 tablespoons lemon juice
3 tablespoons extra-virgin olive oil, plus more for garnish
1/2 cup plain whole yogurt
1 teaspoon crumbled dried mint
1 tablespoon pomegranate molasses, optional
1 tablespoon roughly chopped mint, for garnish
1 tablespoon roughly chopped parsley, for garnish
Red pepper flakes, for garnish

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

SMOKY EGGPLANT DIP WITH YOGURT AND MINT



Smoky Eggplant Dip with Yogurt and Mint image

Provided by Ina Garten

Categories     appetizer

Time 55m

Yield 6 servings

Number Of Ingredients 9

2 1/2 pounds eggplant (2 medium)
1/4 cup plain whole milk Greek yogurt
2 tablespoons freshly squeezed lemon juice
2 tablespoons julienned fresh mint leaves, plus extra for serving
1 tablespoon minced garlic (3 cloves)
Good olive oil
1/2 teaspoon Sriracha
Kosher salt and freshly ground black pepper
Grilled or toasted pita triangles, for serving

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.

TOMATO SALAD WITH SMOKY EGGPLANT FLATBREAD



Tomato Salad With Smoky Eggplant Flatbread image

Buy lavash or pita at a local Middle Eastern market, heat the flatbreads in a skillet or toaster oven, and smear them with this delicious eggplant spread, enriched with spices and tahini and pleasantly smoky from a cook over an open flame. Serve the flatbreads with this Turkish-style tomato salad, a variation on one I learned in Istanbul from the Turkish chef Gamze Ineceli. Hers is more traditional - finely chopped tomato is customary - but you can also choose the colorful cherry tomatoes at the market and cut them in halves or quarters.

Provided by David Tanis

Categories     lunch, salads and dressings, vegetables, appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 19

1 large eggplant (about 1 pound)
4 tablespoons extra-virgin olive oil
2 tablespoons plus 1 teaspoon lemon juice
2 tablespoons tahini
2 small garlic cloves, grated
2 tablespoons plain whole-milk yogurt
1/2 teaspoon toasted ground cumin
Pinch of ground cayenne
Pinch of ground cinnamon
Salt and pepper
1 small red onion, finely diced
2 tablespoons pomegranate molasses
1/2 teaspoon sumac
3 cups chopped tomatoes, preferably a mix of larger multicolored tomatoes and cherry tomatoes (about 1 pound)
1/2 cup chopped toasted walnuts
Warm lavash or pita bread, for serving
3 tablespoons chopped dill, for garnish
3 tablespoons parsley, for garnish
3 tablespoons chopped mint leaves, for garnish

Steps:

  • Set the whole, unpeeled eggplant directly over a bed of hot coals, over the open flame of a gas burner at full blast or under the broiler. With a paring knife or skewer, poke a few holes into the eggplant to allow steam to escape. Let the skin of the eggplant blacken and blister, turning the eggplant continuously until it is soft, collapsed and completely charred, about 15 to 20 minutes.
  • Set the cooked eggplant on a chopping board, and, when cool enough to handle, cut in half from top to bottom. Let cool to room temperature (about 15 minutes), then scoop out flesh with a spoon, discarding any large seed pockets. Tear or roughly chop eggplant flesh and put in a medium bowl.
  • Add 2 tablespoons olive oil, 2 tablespoons lemon juice, tahini, garlic, yogurt, cumin, cayenne, cinnamon, and salt and pepper. Beat mixture with a fork, leaving it somewhat rough. Set aside to let flavors meld at room temperature, then taste and adjust seasoning. Transfer to a serving dish.
  • Put diced onion in a medium bowl and season with salt and pepper. Add pomegranate molasses, sumac and 1 teaspoon lemon juice. Stir in 2 tablespoons olive oil.
  • Add chopped tomatoes and fold into onion mixture, sprinkling with a bit more salt, if necessary. Transfer to a serving dish and top with walnuts.
  • Spread eggplant mixture on pieces of warm lavash or pita, keeping the edges clear, and arrange on a platter. Spoon some of the tomato mixture onto each piece. Sprinkle dill, parsley and mint liberally over it all.

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