Yogurt Topped Eggplant Recipe By Tasty 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 WITH HERBS AND YOGURT

Steps:

• Heat broiler with rack 6 inches from heating element. In a large heavy-bottomed saucepan, heat 2 inches safflower oil to 360 degrees. Working in batches, add eggplant and cook, turning once, until golden brown and very tender, about 4 minutes per side. Transfer eggplant to a paper towel-lined baking sheet and let drain.
• In the bowl of a food processor, combine parsley, cilantro, turmeric, garlic, chile, and olive oil. Season with salt, then blend until finely chopped. Place eggplants cut-side up on a rimmed baking sheet; season with salt. Brush with herb mixture and broil until deep golden brown, about 2 minutes.
• In a small bowl, combine yogurt and lime zest and season with salt.
• Serve eggplants garnished with yogurt mixture, sliced chile, lime wedges, sesame seeds, and pomegranate seeds.

EGGPLANT, BULGUR AND TOMATO CASSEROLE WITH YOGURT TOPPING

Steps:

• Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring, until onion is tender, about 5 minutes, and add the garlic. Cook, stirring, until fragrant, about a minute, and add the tomatoes, salt to taste, pepper, sugar, cinnamon, paprika and allspice. Turn the heat up to medium-high and cook until the tomatoes are bubbling. Stir together, turn the heat back to medium-low, partly cover and cook, stirring often, until the tomatoes have cooked down and the sauce is thick and fragrant, 25 to 30 minutes. Taste and adjust seasoning. Remove from the heat. If your sauce is chunky, either put it through a food mill or pulse it in a food processor fitted with the steel blade. Set aside.
• Preheat the oven to 450 degrees Fahrenheit. Cut the eggplant in lengthwise slices. Sprinkle slices with salt and let sit for 15 to 30 minutes (this step is optional). Meanwhile, cook the bulgur. Bring 2 cups water with salt to taste to a boil in a medium saucepan. Add the bulgur, and when the water comes back to a boil, reduce the heat to low, cover and simmer 15 to 20 minutes, until all of the water has been absorbed. Remove from the heat, place a clean dish towel over the pan and cover with the lid. Let the bulgur sit while you roast the eggplant.
• Rinse the eggplant slices and pat dry. Line baking sheets with foil and brush the foil with olive oil. Lay the eggplant slices on the foil, brush lightly with oil and place in the hot oven. Roast for 15 to 20 minutes, until eggplant is beginning to brown, switching the baking sheets halfway through. Remove from the oven and fold the aluminum up over the eggplant slices so that they continue to steam and soften in the foil envelope as they cool completely. They should be thoroughly tender by the time they cool. Turn the oven down to 350 degrees Fahrenheit.
• Oil a 3-quart baking dish. Spread a small amount of tomato sauce on the bottom, and spoon in half of the bulgur in an even layer. Cover the bulgur with eggplant slices and spread about half the remaining tomato sauce over the eggplant. Sprinkle 2 tablespoons of Parmesan over the tomato sauce. Repeat the layers, but don't sprinkle on another 2 tablespoons of Parmesan. If you have extra eggplant slices, make a top layer of them, on top of the tomato sauce.
• Beat together the eggs, yogurt and 2 tablespoons of the remaining Parmesan. Season with salt, pepper and paprika. Spoon over the top in an even layer and sprinkle with the remaining Parmesan. Place in the oven and bake 30 to 40 minutes, until golden. Remove from the heat and let sit for 10 minutes or longer before serving.

ROASTED EGGPLANT AND CRISPY KALE WITH YOGURT

Steps:

• Preheat oven to 450°F. Toss eggplants with vegetable oil on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until eggplants are charred in spots and tender, 20-25 minutes. Remove from oven, sprinkle with mango powder (if using) and cumin, and toss to coat.
• Meanwhile, heat a dry large skillet, preferably cast iron, over medium-high. Add kale, arranging to fit in a single even layer (work in batches if needed), and cook, turning occasionally, until charred in spots and crisp, about 4 minutes.
• Grate cucumber on the medium holes of a box grater; squeeze out excess liquid with your hands and transfer to a medium bowl. Mix in yogurt, lemon juice, and garlic; season with salt.
• Toss tomatoes with a good pinch of salt and a drizzle of olive oil in a medium bowl. Spoon yogurt mixture onto a platter and layer eggplants, kale, and tomatoes on top. Drizzle with more olive oil.