Baked Finger Eggplants Yogurt And Cucumber Recipes
EGGPLANT WITH YOGURT AND DILL
Steps:
- Toss 1 pound chopped eggplant, 3 unpeeled shallots and 3 unpeeled garlic cloves with 1/4 cup olive oil, salt and pepper on a baking sheet. Roast at 400 degrees for 30 minutes. Add some walnuts; bake for 8 more minutes. Cool slightly, then squeeze the shallots and garlic from their skins and chop; toss with the eggplant, nuts, 1/2 cup plain yogurt, fresh dill and salt and pepper.
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.
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