How To make Yogurt Herb Eggplant Spread
1/2 c Plain yogurt
1 Garlic clove; minced
1 ts Finely chopped oregano; -OR-
1/4 ts -Dried oregano
1/2 ts Chopped thyme leaves; -=OR=-
1 pn -Dried Thyme
Freshly ground pepper
THE EGGPLANT:
1/2 lb Japanese eggplants; -=OR=-
1 md -Firm shiny eggplant
1 lg Garlic clove; thinly sliced
1 Bay leaf
Thyme branches, if available 1 tb Extra-virgin olive oil
- or more to taste Lemon juice -=OR=- Red Wine Vinegar Salt Coarsely ground pepper Fresh herbs for garnish PREHEAT OVER TO 400F. Combine the first 5 ingredients in a bowl and set aside. Cut 5-or-6 long slits in the eggplant (fewer if you're using Japanese eggplants) and place a slice of garlic into each slit. Wrap the eggplant, together with the bay leaf and thyme branches, tightly in foil and bake until completely soft all over--45 minutes-to-1 1/2 hours, depending on the size of the eggplant. If you're using the large eggplant, turn it over after 45 minutes and continue baking until soft to the touch and tender at the stem end. When done, remove eggplant from the oven, open the package and let sit for 5 minutes or so. Discard any liquid. When the eggplant is cool enough to handle, scrape the flesh away from the skin, put it into a food processor and add the yogurt mixture and the olive oil. Process until smooth, but leave a little texture. Stir in the lemon juice or vinegar to taste and season with salt. Turn the puree into a serving bowl and season with pepper and fresh herbs, such as thyme leaves and blossoms, marjoram or oregano. If those herbs aren't available, use some chopped parsley or scallions. Serve the spread at room temperature with crackers, pita bread or bread toasted and brushed with olive oil.
How To make Yogurt Herb Eggplant Spread's Videos
Roasted Eggplant Dip
This AMAZING roasted eggplant dip will leave you wanting more.. and we'll teach you how to make it! Super easy. Super simple. Super delicious.
For more tips, tricks, and DIY, visit
Prep time 15
Wait time: 20 minutes
Cook time: 8-10 min
Recipe type: appetizer
Makes: 6 - 8 servings
Ingredients
2 lbs eggplant (approx. 2-3 medium)
2 Tbsp koser salt
olive oil for drizzle (1/4 -1/3 cup)
1 Tbsp olive oil
1 cup yellow onion, diced
2 garlic cloves, minced
1 tsp dried mint
1 Tbsp lime juice
1/3 cup plain yogurt
salt and pepper to taste
Making the world's best eggplant dip
The title explains the video. It's the world's best eggplant dip. Trust.
Roasted Eggplant with Tahini Yogurt Sauce
This Roasted Eggplant with Tahini Yogurt Sauce is absolutely bursting with flavour! Paired with Sumac, Pomegranate, Toasted Pine Nuts and Fresh Parsley, how could it not be? Enjoy! Chris x
FULL RECIPE POST:
ROASTED EGGPLANT WITH TAHINI YOGURT SAUCE | Serves 4
????INGREDIENTS????
2 Eggplants (Aubergines)
2-3 tbsp Olive Oil
1 tsp Sumac
1/3 cup /50g Feta, crumbled
1/4 cup Pine Nuts, toasted (small handfuls worth)
1/4 cup Pomegranate Seeds (small handfuls worth)
1 tbsp Fresh Parsley, finely chopped
Salt & Black Pepper
*Tahini Yogurt Sauce*
3 tbsp Plain Yogurt
2 tbsp Tahini
1/2 small Lemon
1/4 tsp Garlic Powder (or 1 minced clove of fresh garlic)
drizzle of Extra Virgin Olive Oil (approx 1 tsp worth)
pinch of Sumac
Salt & Black Pepper, to taste
Cold Water as needed
????METHOD????
Evenly slice your eggplants length ways, then slice a crosshatch pattern through the flesh, making sure you don't slice all the way through. Slices should be about 1 apart.
Grab a good pinch of Salt and rub into the eggplants, making sure you get in between the slices. Rest for 25-30mins then squeeze out the excess moisture that is produced. Pat dry with paper towel.
In a small bowl, combine your Olive Oil, Sumac and a pinch of Black Pepper, then brush over your Eggplants. Again, making sure you get between the slices.
Pop in the oven at 390f/200c for a good 30-40mins until silky soft in the centre.
Meanwhile, in a suitably sized bowl, combine all of the ingredients for the Tahini Yogurt Sauce, thinning out with water until desired texture. Now is the time to toast your Pine Nuts if you haven't already.
Top your Eggplants Tahini Yogurt Sauce, Pomegranate, Pine Nuts, Feta and Parsley. Serve hot.
As always, for full nutrition, guidance and recipe notes head to the full blog post
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Middle Eastern Eggplant Recipe | Roasted Aubergine with Yogurt Sauce #eggplant #theinauthenticook
MIDDLE EASTERN EGGPLANT
(Roasted Aubergine / Eggplant with a Lemony Tahini Yogurt Sauce)
Eggplant / Aubergine is a widely used vegetable in Middle Eastern and Mediterranean cuisine. This humble vegetable can be cooked in many different ways but this recipe is one of my favorite. Perfectly roasted eggplant is served with a delicious earthy, tangy, Middle Eastern tahini yogurt sauce and pomegranate arils. It's a perfect main if you are on a diet or an impressive appetizer for a grand party.
Subscribe to the channel, hit the bell so you don't miss a new video with quick and tasty recipes.
#eggplant #aubergine #theinauthenticook #middleeast
INGREDIENTS
• 3 Eggplants ( Chinese slender ones)
• 1/3 Cup /80g Thick yogurt
• 1 Tbsp Olive oil
• 1 Tbsp Freshly squeezed lemon juice
• 1 Tbsp Tahini
• Arils from a quarter pomegranate
• 5 walnuts chopped
• Dill or any other herb of your choice
• ½ tsp Sumac
• Salt to taste
METHOD
Refer the video.
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* Muhammara ( Roasted Red Pepper Dip)
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Yogurt & Eggplant Dip Recipe
How to make Yogurt & Eggplant dip in easy steps. Yogurt & Eggplant Dip Recipe
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list=PL97B860F10B6E7A9F&feature=plcp list=PL4B9715CE57F26E09&feature=plcp
Ingredients:
1 Large Eggplant
1 Garlic Clove
1 Cup Plain Yogurt
1 Tsp Crushed Mint
1 Tsp White Pepper Powder
Salt (as preferred, Approx. 1/4 Tsp )
Preparations:
1- Grill the eggplant.
2- Peel the skin and dice the eggplant.
Directions: for details click
Yogurt & eggplant dip is an healthy dip that can boost your immune system while enjoying the taste. Having a small bowl of yogurt & eggplant dip before meal can be very beneficial.
Yogurt & eggplant dip contains a considerable amount of dietary fiber, therefor it can fill up your stomach and leave less room for other high calorie meal.
it is also very high in calcium, iron, manganese, phosphorus, potassium, riboflavin.
yogurt & eggplant dip also contains high amounts of vitamin B6 and vitamin C.
Yogurt is loaded with antioxidants that can boost your immune system. Regular consumption of yogurt can regulate the digestive system.
It has a positive effect to colon healthy. It is also an excellent ... Read More
The CREAMIEST Eggplant Dip. Guaranteed!
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Baba ghanoush is the perfect Aubergine dip, it's packed with flavour, super creamy, and easy to make. This Baba Ghanoush recipe can be made two ways, the Egyptian way and the Syrian one. But which one is better?
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0:00 Intro
0:18 The best ways to cook aubergines
2:18 Preparing and draining aubergine flesh
2:53 Egyptian Baba ghanoush recipe
3:44 Egyptian Baba ghanoush taste test
5:25 Syrian & Lebanese Baba ghanoush recipe
7:26 How to serve baba ghanoush like a pro
8:12 Syrian vs Egyptian; Which one is better?
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Egyptian Baba ghanoush / Moutabel:
800g Aubergines ~ 250g roasted aubergine flesh drained
15-25g parsley
2 Garlic Cloves
2 Tbsp tahini
2-4 Tbsp yoghurt depending upon how thin you want it
2 Tbsp freshly squeezed lemon juice
2 Tsp Vinegar
3/4 Tsp Salt
1/4 Tsp Ground Cumin
1/4 Tsp Ground Coriander
1/8 Tsp Cayenne Pepper
Olive oil for topping
Syrian / Lebanese Baba ghanoush:
800g Aubergines ~ 250g roasted aubergine flesh drained
1/2 Small onion
1 Small Tomato
1 Sweet Red pepper
1 Green Chili
1 clove garlic
10g Parsley
5g Mint
10g Pomegranate Molasses
1/4 Cup Lemon Juice
25g Olive oil
3/4 Tsp Salt
1/8 Tsp Cumin