Best Cucumber Blossom Fritter With Eggplant And Tahini Dipping Sauce Recipes

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MUTABAL (EGGPLANT-TAHINI DIP)



Mutabal (Eggplant-Tahini Dip) image

Not to be mistaken for baba ghanouj, mutabal is a dip that leans on spices rather than citrus for its flavor. Serve with pita and raw vegetables for dipping.

Provided by Reem Assil

Yield Makes 2 cups

Number Of Ingredients 12

2 large globe eggplants (about 2 pounds)
Olive oil, for rubbing eggplants, plus more for drizzling
¼ cup tahini
¼ cup lemon juice (about 2 lemons)
1 tsp. lemon zest
2 garlic cloves, minced
½ tsp. ground cumin
1 tsp. kosher salt, plus more to taste
Pinch of freshly ground black pepper
1 tsp. pomegranate molasses (optional)
2 Tbsp. pomegranate seeds
1 Tbsp. coarsely chopped parsley

Steps:

  • Cook the eggplants directly on the burner of a gas stove or in the oven. On a gas stove, sear the eggplants directly over a medium-high flame. Rotate every 5 minutes, until the globes are completely blackened, about 15 minutes total. Alternately, preheat the oven to 450°F. Place the eggplants on a sheet tray, poke them all over with the tines of a fork, rub them with the oil, and place the tray in the oven and cook for 25 to 30 minutes, until the eggplants collapse in on themselves and the skins are blackened.
  • Place the cooked eggplants in a bowl and seal the bowl with plastic wrap to let the eggplants steam in their own juices.
  • In a medium bowl, combine the tahini, lemon juice and zest, garlic, cumin, salt, and pepper.
  • When the eggplants have cooled enough to touch, split them lengthwise. Using a spoon, scrape out the pulp, discarding the skins and stems. For a milder flavor, scrape the seeds off the strands of pulp.
  • Use a fork to mash the pulp into the tahini-garlic mix, creating a chunky dip. Adjust the salt to taste.
  • When ready to serve, scoop the eggplant mixture onto a serving plate. Use a spoon to create a well in the center and drizzle in the oil, then garnish with the molasses, pomegranate seeds, and parsley.

SPICY EGGPLANT FRITTERS WITH YOGURT DIP



Spicy Eggplant Fritters With Yogurt Dip image

This is a wonderful dish when you have a crowd of people over, it makes a great dish, if making several like a buffet style meal or it also is a great appetizer to present while you are finishing up on the main affair. I prefer to serve it like this as they are really the best, eaten straight away, whilst crunchy and hot. It also gives your guests something to pick at, while they are chatting amongst themselves before a meal. These are also great to make as a snack, to sit and munch on, on a lazy Sunday afternoon whilst watching your favourite team play (don't forget your cold beer). I love the dip that goes with these and I feel it compliments all the flavour in the fritters very well. These are also excellent for vegetarian guests even the most strictest ones. I have had guests that can not even eat egg, these work really well as you just use egg substitute instead.

Provided by The Flying Chef

Categories     Lunch/Snacks

Time 35m

Yield 25-35 Fritters

Number Of Ingredients 20

1 large eggplants (about 600g) or 2 medium eggplants, peeled, chopped (about 600g)
1 cup breadcrumbs
3/4 cup fresh coriander, roughly chopped
1/2 cup sultana, chopped
1/2 cup plain yogurt
1 tablespoon tomato paste
3 garlic cloves, crushed
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
1/2 cup plain flour
2 eggs, lightly beaten
vegetable oil (for deep frying)
1 cup plain yogurt
2 tablespoons of fresh mint, finely chopped
2 tablespoons fresh coriander, finely chopped
1 teaspoon grated fresh ginger
1 garlic clove, crushed

Steps:

  • Yogurt Dip.
  • Combine all ingredients in a bowl, mix well, cover and refrigerate until ready to use.
  • Fritters.
  • Boil, steam or microwave eggplant until tender, drain, process eggplant until smooth.
  • Transfer eggplant to a bowl, add remaining ingredients, except oil. mix well.
  • Heat oil in a large pan, drop teaspoonfuls of mixture into hot oil, deep fry until browned and crisp, drain on absorbent paper.
  • Serve fritters on serving plate accompanied with yogurt dip.

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