Best 2 Fire Roasted Eggplant Aubergine With Yogurt Recipes

Embark on a culinary journey to discover the smoky flavors of fire-roasted eggplant, an iconic dish with diverse culinary expressions. From the vibrant streets of the Mediterranean to the aromatic kitchens of the Middle East, this versatile vegetable takes center stage, capturing hearts and taste buds alike. Dive into a collection of delectable recipes showcasing the many ways to relish this roasted delicacy. Explore a classic baba ganoush, where roasted eggplant merges with tahini, lemon, and spices, creating a creamy and flavorful dip. Indulge in the rustic charm of whole roasted eggplants, charred to perfection and served with a medley of Mediterranean herbs and tangy yogurt. Discover the unique flavors of stuffed eggplant, where tender eggplant boats are filled with aromatic rice, succulent vegetables, and a hint of spice. And for a delightful twist, try the crispy eggplant fries, coated in breadcrumbs and fried until golden brown, served with a zesty dipping sauce. Each recipe offers a distinctive take on this beloved vegetable, promising an unforgettable culinary adventure.

Check out the recipes below so you can choose the best recipe for yourself!

ROAST AUBERGINES WITH YOGURT & HARISSA

Roast aubergines with yogurt & harissa image

Looking for a simple side or starter that delivers on taste? Look no further than roast aubergines with yogurt and harissa. It's vegetarian and gluten free

Provided by Diana Henry

Categories Side dish, Starter

Time 45m

Yield Serves 4 as a side or starter

Number Of Ingredients 8

Ingredients

4 aubergines
2 tbsp olive oil
75g butter
1 tbsp shop-bought harissa
6 tbsp Greek yogurt
1 small garlic clove , crushed
1 tbsp chopped coriander
1 tsp sesame seeds

Steps:

Heat the oven to 200C/190C fan/gas 6. Pierce the aubergines a few times with the tip of a knife, then brush with olive oil and put them on a baking sheet. Roast for about 40-45 mins, or until the aubergines are completely tender.
Melt the butter in a pan, then stir through the harissa (see our recipe). Cut the aubergines in half, opening them up a bit like a baked potato. Put them on a warm platter and season the inside of each one, then mix the yogurt with the garlic. Spoon some of this into each aubergine, then drizzle over the spiced butter. Scatter over the coriander and sesame seeds to serve.

Nutrition Facts : Calories 361 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium

FIRE-ROASTED EGGPLANT (AUBERGINE) WITH YOGURT

Fire-Roasted Eggplant (Aubergine) With Yogurt image

A smoky, delicious eggplant dish that works equally well as a side dish, as a salad or as a dip with crackers. This version is from the western state of Maharashtra in India.

Provided by Ruta4400

Categories Curries

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 medium globe eggplant (approx. 1 lb)
1/2 cup yogurt
2 tablespoons cilantro leaves, finely chopped
2 tablespoons red onions, finely chopped
1 fresh green chile, finely chopped (optional)
1/4 teaspoon chili powder (use paprika if you want the color without the heat)
1/2 teaspoon mustard seeds
3 tablespoons canola oil or 3 tablespoons vegetable oil
1 pinch sugar
salt

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.

Tips:

To choose the best eggplant, look for ones that are firm and heavy for their size, with smooth, unblemished skin.
To prevent the eggplant from absorbing too much oil, slice it thinly and pat it dry with paper towels before roasting.
If you don't have time to roast the eggplant in the oven, you can also grill it or pan-fry it.
For a smoky flavor, roast the eggplant over an open flame or on a grill.
To make the yogurt sauce, use plain yogurt that is at least 3% fat. This will give the sauce a thicker, creamier consistency.
You can add other spices to the yogurt sauce, such as garlic, cumin, or paprika.
Serve the roasted eggplant with the yogurt sauce, fresh herbs, and pita bread or rice.

Conclusion:

Fire-roasted eggplant is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is also a healthy and low-calorie option. With its smoky flavor and creamy yogurt sauce, this dish is sure to please everyone at your table.