Best Browned Eggplant Aubergine With Yogurt Recipes

BROWNED EGGPLANT (AUBERGINE) WITH YOGURT

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.

FIRE-ROASTED EGGPLANT (AUBERGINE) WITH YOGURT

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.

FARFALLE WITH EGGPLANT YOGURT SAUCE

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Toss the eggplant with the oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast, stirring occasionally, until browned and tender, about 25 minutes. Add the tomatoes and continue to roast until the tomatoes begin to burst, 5 to 10 minutes more.
• Mash the anchovy and garlic to a paste with 1/2 teaspoon salt and transfer to a large bowl. Whisk in the yogurt, dill, some salt and few grinds of pepper.
• Add the pasta to the boiling water and cook according to package directions. Reserve 1 1/2 cups of the pasta cooking water, then drain the pasta. Add the pasta along with 1 cup of the cooking water to add the yogurt sauce and toss to combine. Thin with more cooking water until everything is evenly coated. Season with salt and pepper. Serve topped with the roasted vegetables, basil and dill fronds.

EGGPLANT (AUBERGINE) WITH TAHINI YOGURT DRESSING

Steps:

• Peel eggplant.
• Slice eggplant into circles.
• Salt eggplant to help eggplant not absorb so much oil.
• Let frying oil get hot and fry until eggplant gets golden brown.
• Let eggplant drain.
• In a mortar and pestle or mini food processor, add salt, garlic and jalepeno pepper and chop until a fine paste.
• Then add to lemon juice.
• Then add tahini.
• Stir very well until smooth which will take several minutes.
• Then add yogurt and water and stir until all is blended.
• Arrange eggplant on a plate and drizzle dressing over the eggplant.
• Enjoy.