Eggplant Yogurt Dip Recipes

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ROASTED EGGPLANT-YOGURT CHEESE DIP

Provided by Mark Bittman

Categories     easy, dips and spreads, side dish

Time 1h

Yield 6 to 8 servings (about 2 cups)

Number Of Ingredients 7



Roasted Eggplant-Yogurt Cheese Dip image

Steps:

  • Heat oven to 400. Using a fork, prick eggplant in several places to keep it from bursting. Put on a baking sheet and roast on oven's center rack for 30 to 45 minutes, or until it can be easily pierced with a knife. Let eggplant cool until safe to handle
  • Remove skin from eggplant and put flesh in a food processor along with olive oil, garlic, yogurt cheese, lemon juice, salt and cayenne. Pulse mixture until smooth and thoroughly combined, about 20 to 30 seconds. Taste, adjust seasoning and serve with toasted pita chips or crudités.

Nutrition Facts : @context http, Calories 84, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 300 milligrams, Sugar 4 grams

1 large eggplant or a few small ones
2 tablespoons olive oil
1 clove garlic, peeled and roughly chopped
1 cup yogurt cheese (see note)
2 tablespoons freshly squeezed lemon juice, or to taste
Salt to taste
1/4 teaspoon cayenne, or more to taste

EGGPLANT-YOGURT DIP

Creamy dips are often laden with fat, but yogurt makes an eggplant-and-onion version a guilt-free pleasure; we used baked pita chips for dipping.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 1/2 cups

Number Of Ingredients 8



Eggplant-Yogurt Dip image

Steps:

  • Preheat oven to 450 degrees. Wrap garlic loosely in foil. Put garlic and eggplants on a rimmed baking sheet. Roast until eggplants and garlic are soft and eggplant skins begin to blister and blacken, about 45 minutes. Remove garlic from oven.
  • Raise oven temperature to broil, and broil eggplants until skins are charred, about 3 minutes.Transfer to wire racks, and let cool completely.
  • Heat oil in a small nonstick skillet over medium-low heat until hot but not smoking. Add onion slices; cook, stirring occasionally, until soft and golden, about 8 minutes. Set aside.
  • Whisk together chopped onion, yogurt, and lemon juice in a large bowl. Squeeze roasted-garlic pulp into yogurt mixture, and stir well.
  • Cut each eggplant in half lengthwise. Scrape flesh into a large fine sieve set over a large bowl; let drain 15 minutes. Discard liquid. Stir eggplant and the salt into yogurt mixture; season with pepper. Top with reserved cooked onion.

Nutrition Facts : Calories 121 g, Cholesterol 1 g, Fat 5 g, Fiber 8 g, Protein 4 g, Sodium 205 g

5 cloves garlic (do not peel)
3 pounds eggplant (2 to 3 medium)
2 tablespoons olive oil
1 medium onion, halved lengthwise (1 half cut into 1/4-inch-thick slices, 1 half finely chopped)
1/2 cup plain low-fat (2 percent) Greek yogurt
3/4 teaspoon fresh lemon juice
1 teaspoon coarse salt
Freshly ground pepper

EGGPLANT DIP

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 0



Eggplant Dip image

Steps:

  • Grill 2 eggplants over medium-high heat, turning, until soft, 30 minutes. Cool, then scoop out and puree the flesh in a food processor with 1/2 teaspoon chopped garlic, 5 tablespoons olive oil, 1 1/2 tablespoons lemon juice, and salt. Top with olive oil and parsley and serve with flatbread and vegetables.
  • Per serving (does not include flatbread and vegetables for serving): Calories 247; Total Fat 21 grams; Saturated Fat 3 grams; Protein 3 grams; Total Carbohydrate 16 grams; Sugar: 7 grams; Fiber 9 grams; Cholesterol 0 milligrams; Sodium 152 milligrams

Nutrition Facts : Calories 247 calorie, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 152 milligrams, Carbohydrate 16 grams, Fiber 9 grams, Protein 3 grams, Sugar 7 grams

EGGPLANT WITH YOGURT AND DILL

Provided by Food Network Kitchen

Categories     appetizer

Time 48m

Yield 4

Number Of Ingredients 0



Eggplant with Yogurt and Dill image

Steps:

  • Toss 1 pound chopped eggplant, 3 unpeeled shallots and 3 unpeeled garlic cloves with 1/4 cup olive oil, salt and pepper on a baking sheet. Roast at 400 degrees for 30 minutes. Add some walnuts; bake for 8 more minutes. Cool slightly, then squeeze the shallots and garlic from their skins and chop; toss with the eggplant, nuts, 1/2 cup plain yogurt, fresh dill and salt and pepper.

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



Spicy Eggplant Fritters With Yogurt Dip image

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.

1 large eggplants (about 600g) or 2 medium eggplants, peeled, chopped (about 600g)
1 cup breadcrumbs
3/4 cup fresh coriander, roughly chopped
1/2 cup sultana, chopped
1/2 cup plain yogurt
1 tablespoon tomato paste
3 garlic cloves, crushed
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
1/2 cup plain flour
2 eggs, lightly beaten
vegetable oil (for deep frying)
1 cup plain yogurt
2 tablespoons of fresh mint, finely chopped
2 tablespoons fresh coriander, finely chopped
1 teaspoon grated fresh ginger
1 garlic clove, crushed

BORANIE BADEMJAN (PERSIAN EGGPLANT YOGURT DIP)

From www.jewish-foods.com .. My husband had this at a persian restuarant and loved it. He then searched on Google and found this, so I made it for him .. It's really good! Times are estimated.

Provided by najwa

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12



Boranie Bademjan (Persian Eggplant Yogurt Dip) image

Steps:

  • Rinse, prick the eggplants and roast in a 350F oven, turning frequently, for about 40 minutes, or until soft.
  • Remove, place on a cutting board and let stand until cool enough to handle; peel the skin and chop the flesh.
  • Transfer the flesh to a mixing bowl, add remaining ingredients and mix thoroughly, seasoning to taste.
  • In the serving dish, garnish with saffron water, yogurt and mint leaves and serve hot or cold with pita.
  • Can be made in advance and stored in refrigerator.

2 (1 lb) large eggplants
1 teaspoon olive oil
4 cloves garlic, peeled and crushed
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2/3 cup drained yogurt
4 teaspoons of fresh mint, chopped or 1 teaspoon dried mint
2 teaspoons fresh lime juice
1/4 teaspoon powdered saffron, threads in (optional)
2 teaspoons hot water (optional)
1 teaspoon drained yogurt
fresh mint leaves

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