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Yogurt herb eggplant spread
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| Artist: |
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| Categories: |
Appetizers, Dips & Spreads, Eggplant, Yogurt |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | Plain yogurt | | 1
| | Garlic clove, minced | | 1
| tsp | Finely chopped oregano, -OR- | | 1/4
| tsp | -Dried oregano | | 1/2
| tsp | Chopped thyme leaves, -=OR=- | | 1
| pinch | -Dried Thyme | | | Freshly ground pepper | | | THE EGGPLANT | | 1/2
| lbs | Japanese eggplants, -=OR=- | | 1
| med | -Firm shiny eggplant | | 1
| large | Garlic clove, thinly sliced | | 1
| | Bay leaf | | | Thyme branches, if available | | 1
| tbsp | Extra-virgin olive oil | | | - or more to taste | | | Lemon juice | | | -=OR=- Red Wine Vinegar | | | Salt | | | Coarsely ground pepper | | | Fresh herbs for garnish |
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Procedures:
| 1 | Preheat over to 400°F. | | 2 | Combine the first 5 ingredients in a bowl and set aside. | | 3 | Cut 5-or-6 long slits in the eggplant (fewer if you"re using japanese eggplants) and place a slice of garlic into each slit. | | 4 | Wrap the eggplant, together with the bay leaf and thyme branches, tightly in foil and bake until completely soft all over--45 minutes-to-1 ?hours, depending on the size of the eggplant. | | 5 | If you"re using the large eggplant, turn it over after 45 minutes and continue baking until soft to the touch and tender at the stem end. | | 6 | When done, remove eggplant from the oven, open the package and let sit for 5 minutes or so. | | 7 | Discard any liquid. | | 8 | When the eggplant is cool enough to handle, scrape the flesh away from the skin, put it into a food processor and add the yogurt mixture and the olive oil. | | 9 | Process until smooth, but leave a little texture. | | 10 | Stir in the lemon juice or vinegar to taste and season with salt. | | 11 | Turn the puree into a serving bowl and season with pepper and fresh herbs, such as thyme leaves and blossoms, marjoram or oregano. | | 12 | If those herbs aren"t available, use some chopped parsley or scallions. | | 13 | Serve the spread at room temperature with crackers, pita bread or bread toasted and brushed with olive oil. | | 14 | Deborah madison - prodigy guest chefs cookbook |
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