This roasted eggplant, made silky by adding yogurt, comes together with crispy, herb-torn pita for easy snacking. Source: Martha Stewart Living, July 2009. This recipe yields 2 1/2 cups. Ingredients: 3 medium eggplants (about 2 pounds), 1 small clove garlic, chopped, coarse salt and freshly ground pepper, 1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing, 1/2 cup plain full-fat Greek yogurt, 1/4 cup fresh lemon juice (from 2 lemons). Instructions: 1. Using tongs, cook the eggplants one at a time over the flame of a gas burner (or grill), turning as the skin bubbles and chars, until the flesh is soft and the skin is completely charred, about 15 minutes. (If the eggplant doesnt soften, finish cooking in a 375-degree oven.) Let cool enough to handle, about 15 minutes. Peel off the charred skin and discard. Roughly chop the eggplant and transfer to a colander set over a bowl. 2. Using a chefs knife, press the flat side of the blade back and forth over the garlic and 1 1/2 teaspoons salt to make a paste. Stir into the eggplant. Stir in the oil. Stir in the yogurt and lemon juice and season with salt and black pepper. (The dip can be refrigerated for up to 1 day.) Drizzle with oil before serving.
26.04.2023 @ 22:52
This roasted eggplant, made silky by adding yogurt, comes together with crispy, herb-torn pita for easy snacking. Source: Martha Stewart Living, July 2009. This recipe yields 2 1/2 cups. Ingredients: 3 medium eggplants (about 2 pounds), 1 small clove garlic, chopped, coarse salt and freshly ground pepper, 1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing, 1/2 cup plain full-fat Greek yogurt, 1/4 cup fresh lemon juice (from 2 lemons). Instructions: 1. Using tongs, cook the eggplants one at a time over the flame of a gas burner (or grill), turning as the skin bubbles and chars, until the flesh is soft and the skin is completely charred, about 15 minutes. (If the eggplant doesnt soften, finish cooking in a 375-degree oven.) Let cool enough to handle, about 15 minutes. Peel off the charred skin and discard. Roughly chop the eggplant and transfer to a colander set over a bowl. 2. Using a chefs knife, press the flat side of the blade back and forth over the garlic and 1 1/2 teaspoons salt to make a paste. Stir into the eggplant. Stir in the oil. Stir in the yogurt and lemon juice and season with salt and black pepper. (The dip can be refrigerated for up to 1 day.) Drizzle with oil before serving.