Best Crispy Eggplant With Herbed Yogurt Sauce Recipes

Eggplant with Herbs and Yogurt image

Provided by Martha Stewart

Number Of Ingredients 13

Safflower oil, for frying
3 small eggplants (about 2 pounds), halved lengthwise and cut sides scored in a crosshatch pattern
1/2 cup fresh flat-leaf parsley leaves
1/2 cup fresh cilantro leaves
1 teaspoon ground turmeric
1 clove garlic, minced
1/2 jalapeno or serrano chile, chopped, plus thinly sliced rings for serving
1/4 cup extra-virgin olive oil
Kosher salt
1/2 cup plain whole-milk Greek yogurt
Zest of 1 lime, plus wedges for serving
1 tablespoon toasted sesame seeds, for serving
1/4 cup pomegranate seeds, for serving

Steps:

Heat broiler with rack 6 inches from heating element. In a large heavy-bottomed saucepan, heat 2 inches safflower oil to 360 degrees. Working in batches, add eggplant and cook, turning once, until golden brown and very tender, about 4 minutes per side. Transfer eggplant to a paper towel-lined baking sheet and let drain.
In the bowl of a food processor, combine parsley, cilantro, turmeric, garlic, chile, and olive oil. Season with salt, then blend until finely chopped. Place eggplants cut-side up on a rimmed baking sheet; season with salt. Brush with herb mixture and broil until deep golden brown, about 2 minutes.
In a small bowl, combine yogurt and lime zest and season with salt.
Serve eggplants garnished with yogurt mixture, sliced chile, lime wedges, sesame seeds, and pomegranate seeds.

Grilled Eggplant With Garlicky Tahini-Yogurt Sauce image

Provided by Brad Leone

Yield 4-6 servings

Number Of Ingredients 9

2 lb. assorted small eggplant (such as fairy tale and/or Graffiti)
2 heads of garlic
1 cup plain whole-milk Greek yogurt
1 Tbsp. tahini
Kosher salt
1 lemon, halved
Sumac (for serving)
Brad's Spoon Sauce
Ingredient Info: Sumac, a tart, citrusy spice generally sold in ground form, can be found in the spice aisle and online.

Steps:

Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Grill eggplant over indirect heat, turning occasionally, until completely tender, 1-1½ hours (depending on size and type).
Meanwhile, grill whole garlic heads over indirect heat until cloves are tender and jammy, 40-50 minutes.
Mix together yogurt and tahini in a small bowl; season with salt. Slice heads of garlic in half crosswise and squeeze cloves into yogurt mixture; stir well to incorporate.
Cut a slit lengthwise down each eggplant and carefully pull open with your hands. Arrange on a platter and squeeze juice from lemon over; season with salt. Dollop yogurt sauce around and sprinkle with sumac. Serve with spoon sauce.

Fried Eggplant With Yogurt Sauce image

Provided by BrownSugarChef

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 large eggplant, sliced into rounds
1 teaspoon cumin
vegetable oil, for frying
salt and pepper
1 1/2 cups plain nonfat yogurt
cilantro (for garnish) (optional)

Steps:

Heat oil in a large skillet, season both sides of eggplant slices with salt and pepper. Sprinkle cumin over all of the slices (on one side).
Fry eggplant slices in batches, they are done when they turn a light golden brown. Place cooked eggplant on a paper-towel-covered plate to drain off some of the oil. Allow to cool to room temperature, transfer to serving platter. Spoon yogurt sauce over the top just before serving. Garnish with chopped cilantro if desired.
Yogurt Sauce: using a fork, beat the yogurt in a bowl with salt and pepper (to taste) until smooth.

Nutrition Facts : Calories 86.3, Fat 0.5, SaturatedFat 0.2, Cholesterol 1.8, Sodium 74.4, Carbohydrate 15.1, Fiber 4.7, Sugar 10.3, Protein 6.7