Fried Eggplant With Yogurt Sauce Recipes
EGGPLANT WITH HERBS AND YOGURT
Martha prefers cooking with smaller eggplants -- they're sweeter, have fewer seeds, and don't have to be salted before cooking. Here, they're topped with yogurt, a spicy herb sauce, and a colorful garnish.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 13
Steps:
- Heat broiler with rack 6 inches from heating element. In a large heavy-bottomed saucepan, heat 2 inches safflower oil to 360 degrees. Working in batches, add eggplant and cook, turning once, until golden brown and very tender, about 4 minutes per side. Transfer eggplant to a paper towel-lined baking sheet and let drain.
- In the bowl of a food processor, combine parsley, cilantro, turmeric, garlic, chile, and olive oil. Season with salt, then blend until finely chopped. Place eggplants cut-side up on a rimmed baking sheet; season with salt. Brush with herb mixture and broil until deep golden brown, about 2 minutes.
- In a small bowl, combine yogurt and lime zest and season with salt.
- Serve eggplants garnished with yogurt mixture, sliced chile, lime wedges, sesame seeds, and pomegranate seeds.
FRIED EGGPLANT WITH YOGURT SAUCE
My mother's recipe. This is a very simple side dish to go along with an Indian or Middle Eastern meal. It's great over rice. The eggplant will be soft, not crunchy, so if you prefer a crunchy fried eggplant then this is not the recipe for you :) Cooking time does not include the time it takes for the oil to heat up. Enjoy.
Provided by BrownSugarChef
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 86.3, Fat 0.5, SaturatedFat 0.2, Cholesterol 1.8, Sodium 74.4, Carbohydrate 15.1, Fiber 4.7, Sugar 10.3, Protein 6.7
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