SMOKY EGGPLANT DIP WITH YOGURT AND MINT
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.
SMOKY EGGPLANT DIP
Provided by Giada De Laurentiis
Categories appetizer
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Pierce each eggplant with the tip of a knife in about 10 spots. Place on a rimmed baking sheet and roast until very soft and cracking in a few spots, about 50 minutes. Let cool slightly.
- Cut each eggplant open lengthwise and scrape out the flesh with a large spoon; discard the skin. Place the flesh in the bowl of a food processor and pulse to coarsely chop. Add the parsley, mint, oregano, lemon juice, chiles, salt and olive oil. Puree for 20 seconds to combine. Allow to cool slightly before serving with crackers.
MARK BITTMAN'S GRILLED EGGPLANT SALAD WITH YOGURT
This dish is a creamy and mild eggplant salad made with a quick dressing of yogurt and seasonings. You can grill the eggplant half an hour before you serve the salad, or a half a day (or longer) ahead; it doesn't matter much at all.
Provided by Mark Bittman
Categories easy, quick, salads and dressings
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Start a charcoal or wood fire or preheat a gas grill or broiler; rack should be no more than 4 inches from heat source. Cut eggplants in half lengthwise up to stem, but do not cut through. Spread about 2/3 of the onion and garlic between the eggplant halves and press the two sides back together.
- Grill eggplants, turning once or twice, until they are blackened and collapsed, 10 to 15 minutes. Do not worry if skin burns a bit. Meanwhile, mix remaining garlic and onion with yogurt; season to taste with salt, pepper and a little cayenne.
- When cooked, let eggplants cool a bit, then peel off skins and let cool further. Roughly chop eggplants, then mix with yogurt dressing. Serve at room temperature or chill if you like; in either case, garnish with parsley or mint
Nutrition Facts : @context http, Calories 64, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 414 milligrams, Sugar 7 grams
EGGPLANT WITH YOGURT AND DILL
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.
SMOKY EGGPLANT DIP
Serve this dip with chips, as part of a meze platter, or slather it on grilled chicken thighs or lamb chops.
Provided by Andy Baraghani
Categories Bon Appétit Eggplant Garlic Dip Condiment/Spread
Yield Makes 3 cups
Number Of Ingredients 9
Steps:
- Remove grate and prepare a charcoal grill for medium heat (coals should be covered with ash and glowing red with no black remaining). Place eggplants directly on coals and cook, turning occasionally, until skins are completely charred and flesh is collapsed, 15-20 minutes. Transfer to a rimmed baking sheet and let cool. (Or, you can grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 20-25 minutes.)
- Split eggplants lengthwise and scoop flesh from skin into a medium bowl (it's okay if bits of charred skin get in there too). Mash eggplant with a fork to break up, then mix in garlic, yogurt, chopped mint, red pepper flakes, and 2 Tbsp. oil; season with salt.
- To serve, drizzle dip with more oil and top with mint leaves.
- Do Ahead
- Dip can be made 1 day ahead. Cover and chill.
SMOKY EGGPLANT AND YOGURT SALAD
This is a very simple, healthy and elegant salad that is inspired by Indian cooking. The smoking though not necessary is highly recommended. It can be served with any lean piece of grilled meat, poultry or fish.
Provided by YAKUTA
Categories Vegetable Salads
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- In a pot over medium heat, add the eggplant and water; cook until tender and the water evaporates. Mash the eggplant so no large chunks remain. Allow to cool completely.
- In a large bowl, add the yogurt, mashed eggplant, green onions, cilantro, pepper and salt; mix well.
- To smoke the salad, heat one piece charcoal over open flame until gray and reddish in color. Place a small square of aluminum foil in the eggplant salad (make room in the center for the foil). Place the hot charcoal on the piece of foil in the bowl. Add the margarine on top of the charcoal and cover salad bowl immediately. Allow to smoke for 10 minutes; remove charcoal.
- Chill the salad in the refrigerator and garnish with fresh chopped cilantro and sprinkle of paprika.
Nutrition Facts : Calories 128.5 calories, Carbohydrate 15.6 g, Cholesterol 11.9 mg, Fat 6 g, Fiber 5.7 g, Protein 5.6 g, SaturatedFat 2.5 g, Sodium 88.1 mg, Sugar 8.4 g
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- Use a fork to poke holes on eggplants. 6-7 holes on each eggplant should be fine. Place them on sheet pan and roast for 40-45 minutes, turning them after the first 20 minutes to ensure even roasting. Take them out of the oven and set aside to cool.
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