Best Eggplant Aubergine With Tahini Yogurt Dressing Recipes

Eggplant (Aubergine) With Tahini Yogurt Dressing image

Provided by chef FIFI

Categories Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

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.

Nutrition Facts : Calories 179.3, Fat 10.8, SaturatedFat 2, Cholesterol 3.5, Sodium 419.1, Carbohydrate 18.4, Fiber 8.2, Sugar 6, Protein 6.5

Eggplant (Aubergine)-Tahini Dip image

Provided by eatrealfood

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 large eggplant
4 tablespoons tahini
2 garlic cloves, crushed
1/4 cup ground almonds
1/2 lemon, juice of
1/2 teaspoon cumin powder
2 tablespoons fresh mint leaves
2 tablespoons olive oil
salt
fresh ground black pepper

Steps:

Roast eggplant under the broiler, turning frequently, until the skin is charred and blistered.
Peel away the skin, chop flesh roughly and drain in a colander for 30 minutes, and then press or blot to leak out as much liquid from the flesh as you can.
Put eggplant flesh into blender, add tahini, garlic, almonds, lemon juice, cumin powder, salt and pepper.
Transfer to serving bowl, fold in mint leaves and drizzle with olive oil.
Goes well with pita crackers.

Nutrition Facts : Calories 217.6, Fat 17.3, SaturatedFat 2.2, Sodium 15, Carbohydrate 14.2, Fiber 6.9, Sugar 3.7, Protein 5.5