Fried Eggplant With Yogurt Sauce Recipes

GRILLED EGGPLANT WITH YOGHURT SAUCE

Steps:

• Combine the Yoghurt Sauce ingredients in a bowl and mix well. Set aside for the flavours to develop. The longer you leave it, the better it will taste.
• Use a potato peeler to peel "strips" off the eggplant vertically as per the photo below. If your potato peeler is not sharp enough or if the eggplant is on the soft side, you might need to do this with a small sharp knife.
• Cut the eggplant into 1.5cm / 2/3" thick rounds.
• Brush one side of each eggplant with olive oil. The more you use, the yummier it will be!
• Sprinkle the oiled side of the eggplant with salt and pepper.
• Heat a griddle pan (or BBQ) on medium high heat. (Note 5)
• Place the oiled side of each eggplant onto the pan and grill for 2 to 3 minutes until it gets deep char lines on it. While the first side is cooking, brush the other side of each eggplant with the remaining olive oil and sprinkle with salt and pepper.
• Turn the eggplant and cook the other side until the eggplant is cooked through but still holding it's shape. The easy way to tell is to prod the centre - if you feel resistance, it needs to cook more.
• Remove the eggplant onto a serving plate and let it cool for a few minutes. Then spoon a dollop of the yoghurt sauce on each, and scatter with coriander/cilantro, mint, pomegranate seeds and chili. Drizzle with extra olive oil and serve with cheeks or wedges of lemon, if desired.

BOURANEE BAUNJAN - AFGHAN EGGPLANT WITH YOGURT SAUCE

Steps:

• Clean the peel of the eggplant, then cut the stem off.
• Cut into 1/2 inch thick slices (leaving the peel on).
• Spread slices on a flat surface or tray and sprinkle generously with salt; let sit for 30 minutes, then dry well with paper towels.
• In a skillet or pan melt the olive oil and butter together over medium low heat; sauté the sliced onion (and green pepper, if using) until nicely browned and slightly caramelized, then stir in the red pepper flakes.
• Pour oil into a separate deep frying pan (one that has a lid) to cover the bottom of pan; over medium high sauté the eggplant slices on both sides until lightly browned.
• As the eggplant slices are done, gently squeeze them with tongs to remove as much oil out of them as possible; discard extra oil.
• Remove extra oil from the deep frying pan, then place one layer of eggplant slices on the bottom of the pan.
• Place a bit of cooked onion on top of each slice; repeat with another layer of eggplant and cooked onion, until you're out of slices and onion.
• Pour the chopped tomatoes with their juice over the slices and onion, careful to not dislodge the onion too much.
• Cover and simmer over medium heat for 15 minutes, then remove cover and simmer another 5 to reduce the sauce a bit.
• Combine the strained/drained yogurt, crushed garlic to taste, and salt to taste to make the chakah sauce.
• When eggplant is done, remove from heat then carefully transfer the slices to serving dish (careful not to dislodge the toppings), then top each with a dollop of the chakah sauce.

ALBANIAN FRIED EGGPLANT AND ZUCCHINI

Steps:

• Generously salt the eggplant and zucchini, let sit for about 1 hour and let drain in a colander.
• Meanwhile, mix together the yogurt, finely chopped cucumber, garlic and salt to taste, Refrigerate until ready to serve.
• Rinse off the salt and squeeze the eggplant of any excess liquid
• Pat dry
• In a bowl mix together about ½ cup of flour and 6-8 tablespoons of water, you want a smooth consistency, add additional water as necessary.
• Heat olive oil in a frying pan with just enough oil to coat the bottom, to medium high.
• Pass the zucchini and eggplant through the flour mixture on both sides and place in the hot oil.
• Fry on both sides until golden brown.
• Remove with a slotted spoon and place on a paper towel to remove any excess oil.
• Serve warm with prepared cucumber sauce.

FRIED EGGPLANT WITH YOGURT SAUCE

Steps:

• Heat oil in a large skillet, season both sides of eggplant slices with salt and pepper. Sprinkle cumin over all of the slices (on one side).
• Fry eggplant slices in batches, they are done when they turn a light golden brown. Place cooked eggplant on a paper-towel-covered plate to drain off some of the oil. Allow to cool to room temperature, transfer to serving platter. Spoon yogurt sauce over the top just before serving. Garnish with chopped cilantro if desired.
• Yogurt Sauce: using a fork, beat the yogurt in a bowl with salt and pepper (to taste) until smooth.

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.