Seweryn Dominsky
Tangy Yogurt Eggplant Delight
Tangy Yogurt Eggplant Delight is a sumptuous and flavorful dish that combines the creaminess of yogurt with the smoky richness of roasted eggplant. This Middle Eastern-inspired recipe is perfect for an impressive yet easy-to-make side dish, perfect for accompanying various main courses.
Ingredients:
– 2 large eggplants
– 1 cup plain yogurt
– 2 cloves garlic, minced
– 2 tablespoons tahini
– 1 tablespoon lemon juice
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped, for garnish
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Prick the eggplants with a fork several times, then roast them in the preheated oven on a baking sheet for about 30-40 minutes, turning occasionally, until the skin is charred and the flesh is soft.
3. Remove the eggplants from the oven and let them cool slightly. Once cooled, scoop out the flesh and place it in a bowl, discarding the skins.
4. In another bowl, mix together the yogurt, minced garlic, tahini, lemon juice, olive oil, ground cumin, and smoked paprika. Stir well to combine.
5. Add the roasted eggplant flesh to the yogurt mixture and blend until smooth. You can use a food processor or blender for a smoother consistency, or simply mash with a fork for a chunkier texture.
6. Season with salt and pepper to taste.
7. Transfer the mixture to a serving dish, drizzle with a little extra olive oil, and sprinkle with chopped fresh parsley.
8. Serve the Tangy Yogurt Eggplant Delight as a dip with pita bread, or as a side dish with grilled meats or vegetables.
Enjoy your flavorful and creamy Tangy Yogurt Eggplant Delight!
