Spicy Eggplant Fritters With Yogurt Dip Recipes

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SPICY EGGPLANT FRITTERS WITH YOGURT DIP



Spicy Eggplant Fritters With Yogurt Dip image

This is a wonderful dish when you have a crowd of people over, it makes a great dish, if making several like a buffet style meal or it also is a great appetizer to present while you are finishing up on the main affair. I prefer to serve it like this as they are really the best, eaten straight away, whilst crunchy and hot. It also gives your guests something to pick at, while they are chatting amongst themselves before a meal. These are also great to make as a snack, to sit and munch on, on a lazy Sunday afternoon whilst watching your favourite team play (don't forget your cold beer). I love the dip that goes with these and I feel it compliments all the flavour in the fritters very well. These are also excellent for vegetarian guests even the most strictest ones. I have had guests that can not even eat egg, these work really well as you just use egg substitute instead.

Provided by The Flying Chef

Categories     Lunch/Snacks

Time 35m

Yield 25-35 Fritters

Number Of Ingredients 20

1 large eggplants (about 600g) or 2 medium eggplants, peeled, chopped (about 600g)
1 cup breadcrumbs
3/4 cup fresh coriander, roughly chopped
1/2 cup sultana, chopped
1/2 cup plain yogurt
1 tablespoon tomato paste
3 garlic cloves, crushed
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
1/2 cup plain flour
2 eggs, lightly beaten
vegetable oil (for deep frying)
1 cup plain yogurt
2 tablespoons of fresh mint, finely chopped
2 tablespoons fresh coriander, finely chopped
1 teaspoon grated fresh ginger
1 garlic clove, crushed

Steps:

  • Yogurt Dip.
  • Combine all ingredients in a bowl, mix well, cover and refrigerate until ready to use.
  • Fritters.
  • Boil, steam or microwave eggplant until tender, drain, process eggplant until smooth.
  • Transfer eggplant to a bowl, add remaining ingredients, except oil. mix well.
  • Heat oil in a large pan, drop teaspoonfuls of mixture into hot oil, deep fry until browned and crisp, drain on absorbent paper.
  • Serve fritters on serving plate accompanied with yogurt dip.

EGGPLANT WITH YOGURT AND DILL



Eggplant with Yogurt and Dill image

Provided by Food Network Kitchen

Categories     appetizer

Time 48m

Yield 4

Number Of Ingredients 0

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.

EGGPLANT FRITTERS



Eggplant Fritters image

Wonderfully easy, cheap to make, and highly addictive, these eggplant fritters will have your family and friends begging for the recipe!

Provided by Best Cook

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 40m

Yield 6

Number Of Ingredients 7

1 large eggplant, sliced very thinly
sea salt and ground black pepper to taste
1 cup almond meal
1 cup finely grated Parmesan cheese
½ cup toasted sesame seeds
3 eggs, lightly beaten
2 tablespoons grapeseed oil for frying

Steps:

  • Place eggplant slices in a colander and sprinkle lightly with salt. Set aside.
  • Combine almond meal, Parmesan cheese, and sesame seeds in a bowl. Season with salt and pepper. Place beaten eggs in another bowl. Gently pat eggplant slices dry and dip first in eggs, shaking off excess, and then into almond meal mixture. Place breaded eggplant on a plate near the cooking area.
  • Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
  • Heat oil in a skillet over medium heat. Add eggplant slices to the hot skillet and cook in batches, turning occasionally until golden on both sides, about 5 minutes per batch. Place cooked eggplant on the prepared baking sheet and keep warm in the preheated oven.

Nutrition Facts : Calories 336.4 calories, Carbohydrate 14 g, Cholesterol 104.7 mg, Fat 26.4 g, Fiber 7.2 g, Protein 15.5 g, SaturatedFat 5.2 g, Sodium 302.5 mg, Sugar 3.7 g

EGGPLANT FRITTERS



Eggplant Fritters image

Make and share this Eggplant Fritters recipe from Food.com.

Provided by AcadiaTwo

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup eggplant (peeled and shredded)
1 tablespoon margarine
1 cup feta cheese
1/2 cup green onion
1/2 cup dill (fresh and minced)
1/4 cup parsley (fresh and minced)
3 eggs (lightly beaten)
1 cup flour (all-purpose)
salt (to taste)
pepper (to taste)
vegetable oil (for frying)

Steps:

  • Place shredded eggplant on a paper towel and lightly sprinkle with salt and let sit for 15 minutes.
  • Use another paper towel to press down on it to remove excess moisture.
  • Saute eggplant for 2-3 minutes in margarine, and allow to cool.
  • Place eggplant in a bowl and mix with feta, green onions, dill, parsley, eggs, flour salt & pepper.
  • In deep frying pan fill with oil about 1/4" deep.
  • Form small patties and fry until golden brown.
  • Drain on paper towels.
  • Enjoy.

EGGPLANT-YOGURT DIP



Eggplant-Yogurt Dip image

Creamy dips are often laden with fat, but yogurt makes an eggplant-and-onion version a guilt-free pleasure; we used baked pita chips for dipping.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 1/2 cups

Number Of Ingredients 8

5 cloves garlic (do not peel)
3 pounds eggplant (2 to 3 medium)
2 tablespoons olive oil
1 medium onion, halved lengthwise (1 half cut into 1/4-inch-thick slices, 1 half finely chopped)
1/2 cup plain low-fat (2 percent) Greek yogurt
3/4 teaspoon fresh lemon juice
1 teaspoon coarse salt
Freshly ground pepper

Steps:

  • Preheat oven to 450 degrees. Wrap garlic loosely in foil. Put garlic and eggplants on a rimmed baking sheet. Roast until eggplants and garlic are soft and eggplant skins begin to blister and blacken, about 45 minutes. Remove garlic from oven.
  • Raise oven temperature to broil, and broil eggplants until skins are charred, about 3 minutes.Transfer to wire racks, and let cool completely.
  • Heat oil in a small nonstick skillet over medium-low heat until hot but not smoking. Add onion slices; cook, stirring occasionally, until soft and golden, about 8 minutes. Set aside.
  • Whisk together chopped onion, yogurt, and lemon juice in a large bowl. Squeeze roasted-garlic pulp into yogurt mixture, and stir well.
  • Cut each eggplant in half lengthwise. Scrape flesh into a large fine sieve set over a large bowl; let drain 15 minutes. Discard liquid. Stir eggplant and the salt into yogurt mixture; season with pepper. Top with reserved cooked onion.

Nutrition Facts : Calories 121 g, Cholesterol 1 g, Fat 5 g, Fiber 8 g, Protein 4 g, Sodium 205 g

SPICY EGGPLANT



Spicy Eggplant image

Stir-fried eggplant with onion in a delicious spicy sauce. Serve over hot cooked rice.

Provided by venymae

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 6

Number Of Ingredients 12

2 tablespoons vegetable oil
4 Japanese eggplants, cut into 1-inch cubes
2 tablespoons vegetable oil
2 onions, thinly sliced
1 tablespoon minced garlic
2 tablespoons soy sauce
2 tablespoons water
1 ½ tablespoons oyster sauce
1 tablespoon chili garlic sauce
1 teaspoon white sugar
ground black pepper to taste
½ teaspoon Asian (toasted) sesame oil

Steps:

  • Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.
  • Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine.

Nutrition Facts : Calories 211.7 calories, Carbohydrate 29.9 g, Fat 10.3 g, Fiber 13.8 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 444.5 mg, Sugar 12.5 g

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