Ingredients with Measurements:
- 2 medium eggplants, sliced into rounds
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup plain Greek yogurt
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh mint
Special equipment needed:
- Baking sheet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Arrange the eggplant slices on a baking sheet, brush with olive oil, and sprinkle with salt and pepper.
3. Roast the eggplant in the oven for 20-25 minutes, or until tender and lightly browned.
4. In a mixing bowl, whisk together the Greek yogurt, minced garlic, lemon juice, chopped parsley, and chopped mint.
5. Season the yogurt sauce with salt and pepper to taste.
6. Serve the roasted eggplant slices with the yogurt sauce on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 120
- Fat: 6g
- Carbohydrates: 12g
- Protein: 6g
- Fiber: 5g
- Sugar: 7g
Substitutions for ingredients:
- You can use regular yogurt instead of Greek yogurt, but the sauce will be thinner.
- You can use dried herbs instead of fresh herbs, but the flavor will be less vibrant.
Variations:
- You can add roasted red peppers or cherry tomatoes to the eggplant for extra flavor and color.
- You can sprinkle the eggplant with crumbled feta cheese before serving.
- You can use different herbs in the yogurt sauce, such as dill or basil.
Tips and tricks:
- Make sure to slice the eggplant evenly so that it cooks evenly.
- You can grill the eggplant instead of roasting it for a smoky flavor.
- You can make the yogurt sauce ahead of time and store it in the fridge until ready to serve.
Storage instructions:
- Store any leftover eggplant and yogurt sauce separately in airtight containers in the fridge for up to 3 days.
Reheating instructions:
- Reheat the eggplant in the oven or microwave until warmed through.
- Stir the yogurt sauce well before serving.
Presentation ideas:
- Arrange the eggplant slices on a platter and drizzle the yogurt sauce on top.
- Garnish with extra chopped herbs or a sprinkle of paprika.
Garnishes:
- Chopped fresh herbs
- Crumbled feta cheese
- Paprika
Pairings:
- Serve with pita bread or naan for dipping.
- Serve with a side salad of mixed greens and cherry tomatoes.
Suggested side dishes:
- Hummus and vegetables
- Roasted potatoes
- Grilled chicken or fish
Troubleshooting advice:
- If the eggplant is not tender enough, roast it for a few more minutes until it is fully cooked.
- If the yogurt sauce is too thick, add a splash of water or milk to thin it out.
Food safety advice:
- Make sure to wash the eggplant thoroughly before slicing and cooking.
- Store any leftovers in the fridge and consume within 3 days.
Food history:
- Eggplant is a staple ingredient in Mediterranean and Middle Eastern cuisine, and is often paired with yogurt sauces.
Flavor profiles:
- The roasted eggplant has a smoky, slightly sweet flavor, while the yogurt sauce is tangy and herbaceous.
Serving suggestions:
- Serve this dish as an appetizer or side dish at a dinner party or potluck.
- It also makes a great lunch or light dinner.
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Region: Turkish