Baked Eggplant With Sesame Yogurt And Mint Recipes
BAKED FINGER EGGPLANTS, YOGURT, AND CUCUMBER
The slim eggplant varieties, often with a lavender blush, that are to be found in Middle Eastern and Indian markets are especially suitable for grilling, since they cook quickly and evenly. I rarely salt these little chaps. Black onion seed (nigella sativa) is the seed of the nigella flower and is common to southwest Asia. It is best known as the black seeds used to decorate Indian naan bread and resembles black sesame seeds.
Yield enough for 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F (200°C). Wipe the eggplants and cut them in half lengthwise. Pour a thin layer of olive oil into a baking pan and place the eggplants, cut side down, in the oil. Bake until soft and squishy, about forty minutes.
- To make the cucumber yogurt, wipe the cucumber half and grate coarsely. Sprinkle lightly with salt and set aside in a colander for half an hour. Squeeze the cucumber dry in the palm of your hand, then stir it into the yogurt. Peel and finely crush the garlic, chop the mint leaves, and stir both into the cucumber and yogurt. Toast the black onion seeds lightly in a nonstick pan. Transfer the yogurt to a serving bowl and sprinkle with the onion seeds.
- Serve the eggplants on plates with the cucumber yogurt. Spread some of the baked eggplant onto a piece of the bread, spoon over a little of the yogurt, and eat.
BAKED EGGPLANT WITH SESAME YOGURT AND MINT
The eggplant is also great grilled. The yogurt sauce is my version of tahini.
Yield serves 4 to 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 450°F. Put the eggplant in a large shallow bowl and add the oil, chile, salt, and pepper. Toss to coat. Arrange the eggplant on a sheet pan, cut side down, and bake for 40 minutes, until soft. While the eggplant is in the oven, make the yogurt sauce.
- Combine the yogurt, sesame seeds, and lemon juice in a food processor or blender; doesn't matter. Blend until creamy and smooth. Season with salt and pepper. When the hot, gooey, sticky eggplant comes out of the oven, drizzle the yogurt sauce on top and garnish with more sesame seeds and some fresh mint. Nice Moroccan dish.
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