Sunnys Beer Battered Eggplant Fries With Nunya Business Tzatziki Dip Recipe 475

SUNNY'S EASY EGGPLANT DIP

Steps:

• For the roasted garlic: Preheat the oven to 375 degrees F.
• In a ramekin, add the olive oil and garlic. Roast until the oil begins to bubble and the garlic becomes a very light golden brown, 15 to 20 minutes. Transfer the garlic to a large bowl and put half of the oil in a large pan. Reserve the rest of the oil in the ramekin for garnishing.
• For the dip: In the large pan with the garlic-infused oil, add the eggplant, onion and paprika; you may have to do this in batches. Turn to medium-high heat and cook, tossing, until all sides of the eggplant are lightly golden brown, 6 to 8 minutes per batch. Transfer everything in the pan, bits and all, to the large bowl with the awaiting garlic.
• Using a mezzaluna, chop the contents of the bowl until broken down but still a bit chunky. Sure you can do this in a food processor, but it may lose the texture if over-pulsed. You can also chop all of this on a cutting board, then scrape everything back into the large bowl. Add the parsley, yogurt and lemon zest and juice to the bowl. Stir to combine, taste and season with salt and pepper. Cover and refrigerate until cool.
• If traveling with this to a swanky party, wait to garnish until just before serving at your host's place. Transfer the dip into a serving bowl, make a nice swirl with the back of a spoon and pour over the remaining garlic-infused olive oil. Sprinkle over the chopped parsley and serve with assorted pita chips, grissini and flatbread crisps.

BEER BATTERED EGGPLANT FRIES

Steps:

• Make the dipping sauce first by whisking all ingredients together in a bowl. Cover and refrigerate until ready to use.
• Preheat oven to warm setting or 200 degrees. Place a cooling rack on top of a baking sheet.
• Heat half an inch of oil in a large pot over medium heat to 350 degrees.
• Whisk together flour, egg, salt and granulated garlic. Slowly whisk in beer. Mix just until a batter forms.
• Working in batches, dip eggplant fries into the batter. Shake off any excess and then carefully add to oil. Fry until golden brown and crispy, about 2 minutes. Use a slotted spoon to transfer to the prepared cooling rack. Sprinkle with salt. Place in the oven to keep warm while you fry the remaining batches.
• Once all eggplant is fried serve with curry dipping sauce.

TASTY FRIED EGGPLANT BALLS

Steps:

• In a medium-size pot, place one inch of water, 1/2 teaspoon salt, and eggplant. Cover pot and cook 15 minutes, or until eggplant is tender. Drain well.
• Chop the cooked eggplant. In a large bowl, combine eggplant, onion, green pepper, 3/4 cup bread crumbs, 1 egg, cheese, paprika, pepper and remaining salt. Cool and chill 2 to 3 hours or overnight.
• Place flour in a bowl. Beat the remaining egg in a separate small bowl. Drop mixture by heaping teaspoonfuls into the flour and coat completely. Then dip the eggplant balls into the beaten egg; finally, coat the balls with the remaining bread crumbs.
• In a large skillet, heat vegetable oil and fry eggplant balls until they are heated through.

TURKISH STUFFED EGGPLANT (KARNIYARIK)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Brush some olive oil over the bottom of a baking dish.
• Peel 4 strips, spaced evenly apart, from each eggplant. Place eggplants in the prepared dish.
• Bake in the preheated oven until eggplant just start to soften, 45 to 60 minutes. Remove from the oven and brush with some olive oil. Leave oven on and let eggplant cool.
• Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add onion and salt; saute until onions are translucent and slightly golden brown, about 5 minutes. Add lamb and cook, breaking it up into small pieces, until browned, about 5 minutes.
• Add garlic, pepper, cumin, cinnamon, cayenne, rosemary, parsley, tomato paste, and 1 teaspoon salt to the lamb. Cook and stir for 2 minutes. Add poblano and Fresno chiles. Cook for 3 to 4 minutes. Remove from heat and let cool for 10 minutes. Add Pecorino cheese.
• Slice an opening into each eggplant through one of the peeled strips. Spread eggplant 'bellies' open with two spoons and remove excess seeds if desired. Season insides with remaining 1/2 teaspoon salt and fill with the stuffing. Drizzle remaining olive oil on top; pour chicken broth into the dish.
• Continue baking until eggplants are very soft and tender, about 45 minutes. Spoon pan drippings on top to serve.

SUNNY'S BEER-BATTERED EGGPLANT FRIES WITH NUNYA BUSINESS TZATZIKI DIP

Steps:

• For the dip: In a food processor, add the cream cheese, dill, cucumber and 1 teaspoon of the lemon juice and pulse until smooth. Taste and add more lemon juice if needed. Season with salt and pepper. Refrigerate until ready to serve.
• For the eggplant: Place the eggplant spears on a baking sheet and lightly brush with the oil just to coat. In a large bowl, whisk together the flour, Greek seasoning, a pinch of salt and a few grinds of pepper. Add the eggplant in batches and coat with the flour mixture, shaking to remove the excess, then remove to a plate.
• For the batter: In a large bowl, whisk together the flour, Greek seasoning, lemon zest and a nice pinch of salt until combined. Slowly whisk in the beer until you achieve a pancake batter consistency; you may not use all of the beer. Allow the batter to rest 5 minutes. If it thickens, loosen with a bit more beer.
• Heat a fryer filled with oil to the proper level or a pot with about 2 inches of oil to 365 degrees F.
• In batches, dunk the flour-coated eggplant spears into the batter, shake off the excess and gently place in the oil. Fry until golden brown, 4 to 6 minutes, making sure to maintain an oil temperature around 350 degrees F. Remove the eggplant to a paper towel-lined plate and immediately spritz lightly with lemon juice and sprinkle with a pinch of salt. Serve immediately with the chilled dip.

CRISPY EGGPLANT FRIES

Steps:

• Peel the eggplant using a sharp knife or vegetable peeler. Slice it into 1/4-inch-thick sticks about 3 inches in length.
• Put about 2 inches of oil in a deep, heavy saucepan and heat to 370 F (188 C).
• Put the flour in a shallow bowl. In another bowl, beat the egg with the water. Put the breadcrumbs in a third bowl.
• Sprinkle the eggplant pieces lightly with salt and freshly ground black pepper.
• Roll the eggplant pieces in the flour, shake off any excess, and then dip into egg mixture. Let excess egg drip off before rolling the strips in the breadcrumbs to coat.
• Fry the coated eggplant pieces in the hot oil until golden brown, about 2 to 3 minutes, turning them as they cook.
• Transfer the eggplant strips to paper towels to drain and sprinkle lightly with kosher salt. Serve hot with lemon halves or a dip, if desired.