Greekeggplantaubergineandyogurtspread Recipes

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:

• Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.

Steps:

• Using tongs, cook eggplants one at a time over the flame of a gas burner (or a grill), turning as skin chars and bubbles, until completely soft, about 15 minutes. (If eggplant doesn't soften, finish cooking on a baking sheet in a 375-degree oven.) Let stand until cool enough to handle, about 15 minutes. Peel off charred skin and discard. Coarsely chop the eggplants, and place in a colander to drain, about 1 hour. Finely chop, and transfer to a bowl.
• Using a chef's knife, press flat side of blade back and forth across garlic and 1 1/2 teaspoons salt to make a paste. Mix into eggplant. Stir in oil. Mix in yogurt and lemon juice, and season with salt and pepper. (Dip can be refrigerated, for up to 1 day.) Drizzle with oil before serving.

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and place in the refrigerator until cold, about 30 minutes.
• Peel the shells off the eggs. Take the yolk from 1 egg and discard. Chop remaining yolk and both egg whites into small bits, leaving it chunky to add texture; place in a bowl. Add Greek yogurt and mustard; mix well. Mix in cherry tomatoes and chives, then mix in lemon juice. Season with dill, garlic powder, sea salt, and pepper.
• Put egg salad on a slice of toasted bread. Add spinach and put the other piece of bread on top.

Steps:

• Halve two of the eggplants lengthwise, score there pulp deeply with a sharp knife (careful not to pierce the skins).
• With a grapefruit knife, scoop out the pulp, reserving it, and leaving 1/2-inch thick shells.
• Sprinkle the shells with salt and pepper; invert (turn over) on paper towels to drain for 30 minutes.
• Cut the reserved pulp, and the remaining whole eggplant into 1/2-inch pieces.
• Transfer to a colander; toss with salt, and let them drain for 30 minutes.
• Pat the shells dry with paper towels, brush them with 1 Tbsp oil.
• Broil them on a rack of a broiler pan under a preheated broiler, about 4 inches from the heat for 5 minutes, or until they are tender.
• In a skillet, heat the remaining 3 Tbsp olive oil over moderately high heat until it is hot, but not smoking.
• Saute the eggplant pieces (that have been patted dry), stirring until they are golden.
• Stir in the chopped onion and the garlic; cook over medium heat until onion is softened.
• Remove the skillet from the heat; stir in the parsley, mint, tomatoes and feta cheese, adding salt and pepper to taste; stir to combine.
• Divide the filling among the shells mounding/heaping it.
• Broil the stuffed eggplants in a large flameproof baking dish for 5 minutes, or until the filling is bubbly and golden-- delicious!

Steps:

• Bake pie crust according to direction on pkg.
• To make the filling, heat 3 tbsp of the oil in a frying pan and gently fry the aubergine slices for 6-8 minutes on each side until golden. You may need to add a little more olive oil at first, but this will be released as the flesh softens. Lift out the aubergine slices and drain on a plate covered with a few layers of kitchen paper.
• Add the onion and garlic to the oil remaining in the pan and fry over a gentle heat for 4-5 minutes until soft, adding a little extra oil if necessary.
• Chop the spinach finely, by hand or in a food processor. Beat the egg in a large mixing bowl.
• Add the spinach, crumbled feta, Parmesan, yogurt, milk and the onion mixture to the eggs. Season well with salt and pepper and stir thoroughly.
• Spread the cooked rice in an even layer over the base of the pastry case. Reserve about 8 aubergine slices - save the best ones as these will be placed over the top - and arrange the rest in an even layer over the rice.
• Spoon the spinach and feta mixture over the aubergines and place the reserved slices of aubergine on top. Bake at 350 degrees for 30-40 minutes, or until lightly browned. Serve warm or cold, with a mixed salad.

Steps:

• Preheat oven to 450°F.
• Prick eggplant once with a knife.
• Place on a baking sheet and roast until the skin is wrinkled and eggplant has collapsed, about one hour.
• Remove and set aside until cool enough to handle.
• Slit eggplant open length wise and scrape pulp out and finely chop.
• Place into a large bowl and add the rest of the ingredients.
• Cover and chill for several hours.
• Serve with pita toasts.

Steps:

• Roast the eggplant over a gas grill for 25 minutes at 450 degrees.
• Place in a colander and allow it to cool. Puree the scallions, parsley, garlic and oregano in a food processor.
• In a separate bowl, combine lemon juice, red wine vinegar, some capers, tomato, chopped parsley and the herb mixture.
• Next peel away the skin of the eggplant revealing charred flesh on the inside; leave the seeds; in a lot of recipes they're called "the poor man's caviar.".
• Roughly cut up the eggplant, and combine it with the remaining ingredients.
• Lastly, add salt, pepper, lemon to taste. Serve the eggplant salad (hot or cold) on grilled bread.

Steps:

• Prepare grill for medium-high heat. Toss eggplant with turmeric and 2 tablespoons oil in a medium bowl; season with salt and pepper. Toss greens with 2 tablespoons oil in a large bowl; season with salt and pepper.
• Grill eggplant, turning often, until tender and charred in spots, 5-8 minutes; transfer to a large bowl.
• Grill greens, turning often, until lightly charred in spots, about 2 minutes; transfer to a cutting board and let cool slightly. Remove thick ribs and stems from greens and discard. Tear large leaves into large pieces; transfer to bowl with eggplant, add mint and 2 tablespoons oil, and toss to combine.
• Mix yogurt and garam masala in a small bowl; season with salt and pepper.
• Spoon yogurt onto a platter and top with eggplant, greens, and mint mixture. Drizzle with more oil and serve with lemon wedges.