Fire Roasted Eggplant Aubergine With Yogurt Recipes

Steps:

• Smoke the eggplant.
• This can be done under the broiler, on an open flame or on an outdoor grill.
• First wash the eggplant and dry thoroughly.
• Using a small knife, pierce the skin all over and rub lightly with the 1 tbsp of oil.
• Place the eggplant on an open flame or under the broiler.
• Turn frequently so it blackens evenly on all sides.
• It is ready when soft and collapses on itself when touched (in 20 to 25 minutes.) Remove in a bowl and set aside.
• While the eggplant is cooling, prepare the yogurt.
• In a serving dish, lightly beat the yogurt with a pinch of sugar and salt to taste.
• Then stir in the chopped onion and cilantro and the (optional) green chili.
• When completely cool, skin the eggplant.
• The skin should peel off easily, leaving the wonderful smoky flesh behind.
• Do not discard the juices that have collected in the bowl.
• Add the juices and the skinned eggplant to the yogurt mixture and combine well.
• Do not mash the eggplant; the naturally lumpy texture is desirable.
• Now make the hot oil dressing.
• Place the chili powder or paprika in a small pile on the eggplant-yogurt mix.
• Heat the oil in a small skillet or butter warmer.
• (Keep a spatter-screen or lid handy.) When the oil just begins to smoke, add the mustard seeds, cover immediately and remove from heat.
• The seeds will pop wildly; do not panic!
• When they stop sputtering, uncover and pour this hot oil dressing directly on the chili powder.
• Do not blend the dressing into the yogurt-instead, swirl it in decoratively just before serving.
• Serve cold or at room temperature.

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.

Steps:

• Sprinkle both sides of eggplant rounds evenly with salt.
• Place on layers of paper towels and let stand for 30 minutes.
• Rinse and pat dry.
• Soak eggplant in buttermilk about 30 minutes.
• Combie flour and next 4 ingredients.
• Drain eggplant slices and dredge in flour mixture.
• Pour oil to a depth of 1 1/2 inches into large cast iron skillet.
• Heat to 375 degrees.
• Fry eggplant 3 minutes or until golden brown.

Steps:

• Preheat oven to 375°F.
• Lightly pierce eggplant with a fork and brush with 1 t olive oil.
• Place on a foil lined cooke sheet and roast, turning occasionally until the flesh is tender (45-60).
• Let cool slightly.
• Remever the skin from the eggplant and place in a food processor with yogurt, garlic, parsley, tahini, lemon juice, red pepper flakes and remaining olive oil.
• Process until smooth.
• Adjust seasoning and serve on top of bruschetta, with pita chips or vegetables.