Best Eggplant With Yogurt And Dill Recipes

Crispy Eggplant with Herbed Yogurt Sauce image

Provided by Seamus Mullen

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 13

1 pound baby eggplant, sliced in 1/2-inch rounds (substitution: Japanese eggplant)
3 cups whole milk
1 cup all-purpose flour
1 cup chickpea flour
1 egg, lightly beaten
1 tablespoon dry yeast, bloomed in 1/2 cup of warm water
1 pinch saffron, bloomed in 1 quart water
6 cups canola oil
Herbed Yogurt Sauce, recipe follows
1 cup whole milk yogurt
1 lemon, zested
1/2 clove garlic, grated
1 tablespoon chopped fresh mint leaves

Steps:

Add eggplant slices to a large bowl and cover with milk.
In a large bowl, combine all-purpose flour and chickpea flour. In the center of the flour mixture, make a well and add the egg. Slowly pour in the bloomed yeast and saffron water while mixing with a wooden spoon to make a loose batter. Whisk to remove clumps and cover with plastic wrap. Set aside in a warm area for 45 minutes, or until the batter has risen in size.
Heat the oil to 475 degrees F.
Dip the eggplant, 1 slice at a time, in the batter and carefully add to the hot oil. Fry until the batter turns golden and begins to puff up. Remove slices to a plate lined with paper towels. Serve immediately with Herbed Yogurt Sauce for dipping.
Place the yogurt in a small bowl. Add the lemon zest, garlic, and mint, and gently fold to combine. Set aside.

Farfalle with Eggplant Yogurt Sauce image

Provided by Food Network Kitchen

Time 40m

Yield 4-6

Number Of Ingredients 10

Kosher salt and finely ground black pepper
1 large eggplant (about 1 1/4 pounds), cut into 1/2-inch pieces
1/3 cup extra-virgin olive oil
2 cups cherry tomatoes, quartered
1 anchovy fillet
1 garlic clove
1 cup Greek yogurt
1/4 cup chopped fresh dill, plus whole fronds for garnish
1 pound farfalle
1/4 cup torn fresh basil leaves

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.