Best 5 Eggplant Yogurt Dip Recipes
**Discover the Culinary Symphony of Eggplant Yogurt Dip: A Journey Through Taste and Texture**
Embark on a culinary adventure with the eggplant yogurt dip, a delectable dish that tantalizes taste buds with its harmonious blend of flavors and textures. Originating from the vibrant culinary tapestry of the Middle East, this dip has captivated palates worldwide with its versatility and ability to complement a variety of dishes.
Crafted from roasted eggplant, creamy yogurt, and an array of aromatic spices, the eggplant yogurt dip offers a symphony of flavors and textures. The smoky, earthy notes of roasted eggplant provide a rich base, while the creamy, tangy yogurt adds a cooling balance. A tapestry of spices, including cumin, coriander, and paprika, awakens the senses, creating a delightful dance of flavors on the palate.
This versatile dip shines as a standalone appetizer, served with pita bread, crackers, or fresh vegetables for dipping. Its creamy texture and smoky flavor make it an ideal accompaniment to grilled meats, roasted vegetables, or falafel. Spread it on sandwiches or wraps for a flavorful twist, or use it as a marinade for chicken or fish, infusing them with its unique blend of spices.
Indulge in the culinary journey of eggplant yogurt dip, a dish that seamlessly blends flavors, textures, and culinary traditions. Its versatility and delectable taste make it a staple in any kitchen, adding a touch of culinary magic to every meal.
**Explore the Treasure Trove of Dip Recipes Within:**
* **Classic Eggplant Yogurt Dip:** A timeless recipe that showcases the core flavors and textures of this beloved dish.
* **Roasted Red Pepper and Eggplant Dip:** A vibrant twist on the classic, incorporating roasted red peppers for a smoky, sweet dimension.
* **Spiced Eggplant Yogurt Dip with Za'atar:** A tantalizing variation that introduces the aromatic blend of za'atar, a Middle Eastern herb and spice mix, for an extra layer of flavor.
* **Eggplant Yogurt Dip with Pomegranate Molasses:** A delightful fusion of flavors, where the tangy sweetness of pomegranate molasses complements the smokiness of the eggplant.
* **Easy Eggplant Yogurt Dip with Feta Cheese:** A quick and simple recipe that adds the tangy, salty flavor of feta cheese for a satisfying twist.
SMOKY EGGPLANT DIP WITH YOGURT AND MINT
Steps:
- Make a fire on one side of a charcoal grill. When the fire is hot, prick the eggplants all over with a fork, and place them on the hot side of the grill for 10 minutes, turning occasionally, to char the skin all over. Move the eggplants to the cool side of the grill, put on the lid, making sure the vents are open, and roast the eggplants for 40 to 45 minutes, until they collapse when you press on them, turning once halfway through. Transfer the eggplants to a platter and cut in half lengthwise, allowing any liquid to run out.
- With a slotted spoon, scoop the insides of the eggplants into the bowl of a food processor fitted with the steel blade, discarding the skin and any excess liquid. Add the yogurt, lemon juice, mint, garlic, 1 tablespoon olive oil, the Sriracha, 2 teaspoons salt, and 1 teaspoon pepper. Pulse just five or six times to combine but not puree the ingredients. Taste for seasonings; it should be highly seasoned!
- Transfer to a shallow serving bowl, drizzle with olive oil, sprinkle with extra mint and salt, and serve warm or at room temperature with pita triangles.
ROASTED-EGGPLANT DIP WITH GREEK YOGURT
This roasted-eggplant dip, made silky by the addition of yogurt, arrives alongside crisp, Herb-Rubbed Pitas for easy scooping.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 1/2 cups
Number Of Ingredients 6
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.
BORANIE BADEMJAN (PERSIAN EGGPLANT YOGURT DIP)
From www.jewish-foods.com .. My husband had this at a persian restuarant and loved it. He then searched on Google and found this, so I made it for him .. It's really good! Times are estimated.
Provided by najwa
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Rinse, prick the eggplants and roast in a 350F oven, turning frequently, for about 40 minutes, or until soft.
- Remove, place on a cutting board and let stand until cool enough to handle; peel the skin and chop the flesh.
- Transfer the flesh to a mixing bowl, add remaining ingredients and mix thoroughly, seasoning to taste.
- In the serving dish, garnish with saffron water, yogurt and mint leaves and serve hot or cold with pita.
- Can be made in advance and stored in refrigerator.
EGGPLANT-YOGURT DIP
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
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 FRITTERS WITH YOGURT DIP
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
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.
Tips:
- Choose ripe, firm eggplants for the best flavor and texture.
- Prick the eggplants all over with a fork before roasting to allow the steam to escape and prevent them from bursting.
- Roast the eggplants until they are very soft and tender, about 45 minutes to an hour.
- Let the eggplants cool slightly before handling them, as they will be very hot.
- Use a food processor or blender to purée the roasted eggplants until they are smooth and creamy.
- Add yogurt, tahini, garlic, lemon juice, and salt to the food processor or blender and blend until well combined.
- Serve the eggplant yogurt dip immediately or chill it for later.
- Garnish the dip with fresh herbs, such as parsley, cilantro, or mint.
- Serve the dip with pita bread, crackers, or vegetables for dipping.
Conclusion:
Eggplant yogurt dip is a delicious and versatile dish that can be served as an appetizer, snack, or main course. It is easy to make and can be tailored to your own taste preferences. With its smoky flavor and creamy texture, this dip is sure to be a hit at your next party or gathering.
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