Roasted Eggplant Purée With Yogurt

Posted on

Eggplants… we love them. We cook them in any way imaginable; we bake them, dry them, fry them, pickle them, purée them, roast them, split them, stew them, stir-fry them, stuff them, and even jam them–true story!

This side dish/salad/appetizer is a summer favorite and one of the easiest eggplant dishes to make. It is readily available at any meyhane/tavern/pub where they serve one type of eggplant salad/meze is one of them. At homes eggplant salad is usually prepared during mangal, i.e., barbecue. First eggplants are roasted and while the meats are grilled, purée is made.

Although in Turkish it is called salad, it is consumed either as a spread over slices of baguettes or as a dip for which bread morsels become scoops.

This recipe is one of the many variations of the classic eggplant purée which could be found across Mediterranean. For the classic purée simply skip the yogurt.

(1 big American eggplant makes 1 cup eggplant purée when roasted. You can decide how many eggplants to roast)

There’s nothing written in stone. You can use more or less of everything.

1 big eggplant
2 tsp lemon juice
1 tbsp olive oil
1/2 cup strained/Greek yogurt
1 clove of garlic, minced or smashed
1 tbsp parley or mint, finely chopped

-Prick the eggplant(s) a couple of times with a knife so they won’t explode. On medium to high grill roast them until skin is charred and flesh completely soft. OR roast them in a pre-heated hot panggangan of 450F for 40-50 minutes.
-When cool enough to handle, peel the skin and mash the flesh well with the back of a fork. (Some people take the seeds out as well, but I leave them.)
-Mix in olive oil, lemon juice, garlic, and yogurt.
-Salt to taste.
-Garnish with parsley or mint.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *