Greekeggplantaubergineandyogurtspread Recipes

GREEK FRIED EGGPLANT (AUBERGINE) (MELITZANES TIGANITES)

Steps:

• For Fritter Batter: Sift 1 cup plain flour and a pinch of salt into a bowl.
• Add 1 egg yolk, 1 tablespoon oil and 3/4 cup lukewarm water.
• Beat until smooth.
• Let stand for 10 minutes then fold in stiffly beaten egg white. Use immediately.
• Wash and dry eggplant. I place paper towels over and under the eggplant to soak up all the liquid. Just keep changing them for a while until they quit getting really wet.
• Cut into 1/4 inch slices and spread out on trays.
• Sprinkle with salt and leave for 1 hour.
• Pat dry with paper towels and coat with flour or fritter batter. I like the fritter batter.
• Shallow fry in hot oil until golden brown and crisp on each side - 10 minutes in all.
• Drain on paper towel and serve hot with Garlic Sauce (optional).

EGGPLANT (AUBERGINE) WITH TAHINI YOGURT DRESSING

Steps:

• Peel eggplant.
• Slice eggplant into circles.
• Salt eggplant to help eggplant not absorb so much oil.
• Let frying oil get hot and fry until eggplant gets golden brown.
• Let eggplant drain.
• In a mortar and pestle or mini food processor, add salt, garlic and jalepeno pepper and chop until a fine paste.
• Then add to lemon juice.
• Then add tahini.
• Stir very well until smooth which will take several minutes.
• Then add yogurt and water and stir until all is blended.
• Arrange eggplant on a plate and drizzle dressing over the eggplant.
• Enjoy.

BROWNED EGGPLANT (AUBERGINE) WITH YOGURT

Steps:

• Wash eggplant, cut off stem and peel it into stripes.
• Cut crosswise into 2 parts, then cut each part lengthwise into 1/4-inch-thick pieces.
• Soak eggplant pieces in warm salted water for about 1/2 hour.
• Put a heavy plate on the pieces to keep them submerged.
• Drain eggplant pieces.
• Brush pieces lightly with olive oil, and arrange them in a cookie sheet in one layer.
• Broil them in the oven, turning once.
• About 10 minutes.
• Mix together yogurt, garlic, salt, cumin and coriander.
• On a flat big platter, arrange eggplant pieces in a single layer (pieces may overlap a little).
• Spoon yogurt mixture all over the eggplant.
• Sprinkle with chili, and garnish with parsley and tomato.
• Serve with warm bread.
• If the amount is more than you can consume in one sitting, refrigerate eggplant pieces and yogurt in two separate containers.
• Combine and garnish just before serving.

EGGPLANT (AUBERGINE) GYRO

Steps:

• Preheat broiler to high.
• Combine all ingredients for the sauce in a small bowl; set aside.
• Toss tomatoes, cucumbers, scallions, olives, vinegar, parsley, oregano, oil, salt, and pepper together in a large bowl. Chill until ready to use.
• Saute eggplant in oil over medium-high heat 3 minutes. Add to vegetable mixture.
• Brush pitas with oil, season with salt, and broil until lightly toasted on both sides.
• Assemble by placing each pita on top of a sheet of foil or parchment paper.
• Drizzle 1/4 cup of sauce down the center of the pita and place about 1 cup of vegetables on top of the sauce.
• Wrap foil or paper around pita and serve.