Fire Roasted Eggplant Aubergine With Yogurt Recipes

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.

FIRE-ROASTED EGGPLANT (AUBERGINE) WITH YOGURT

Steps:

• Smoke the eggplant.
• This can be done under the broiler, on an open flame or on an outdoor grill.
• First wash the eggplant and dry thoroughly.
• Using a small knife, pierce the skin all over and rub lightly with the 1 tbsp of oil.
• Place the eggplant on an open flame or under the broiler.
• Turn frequently so it blackens evenly on all sides.
• It is ready when soft and collapses on itself when touched (in 20 to 25 minutes.) Remove in a bowl and set aside.
• While the eggplant is cooling, prepare the yogurt.
• In a serving dish, lightly beat the yogurt with a pinch of sugar and salt to taste.
• Then stir in the chopped onion and cilantro and the (optional) green chili.
• When completely cool, skin the eggplant.
• The skin should peel off easily, leaving the wonderful smoky flesh behind.
• Do not discard the juices that have collected in the bowl.
• Add the juices and the skinned eggplant to the yogurt mixture and combine well.
• Do not mash the eggplant; the naturally lumpy texture is desirable.
• Now make the hot oil dressing.
• Place the chili powder or paprika in a small pile on the eggplant-yogurt mix.
• Heat the oil in a small skillet or butter warmer.
• (Keep a spatter-screen or lid handy.) When the oil just begins to smoke, add the mustard seeds, cover immediately and remove from heat.
• The seeds will pop wildly; do not panic!
• When they stop sputtering, uncover and pour this hot oil dressing directly on the chili powder.
• Do not blend the dressing into the yogurt-instead, swirl it in decoratively just before serving.
• Serve cold or at room temperature.

ROASTED-EGGPLANT DIP WITH GREEK YOGURT

Steps:

• Using tongs, cook eggplants one at a time over the flame of a gas burner (or a grill), turning as skin chars and bubbles, until completely soft, about 15 minutes. (If eggplant doesn't soften, finish cooking on a baking sheet in a 375-degree oven.) Let stand until cool enough to handle, about 15 minutes. Peel off charred skin and discard. Coarsely chop the eggplants, and place in a colander to drain, about 1 hour. Finely chop, and transfer to a bowl.
• Using a chef's knife, press flat side of blade back and forth across garlic and 1 1/2 teaspoons salt to make a paste. Mix into eggplant. Stir in oil. Mix in yogurt and lemon juice, and season with salt and pepper. (Dip can be refrigerated, for up to 1 day.) Drizzle with oil before serving.