Post by Amani on Jul 1, 2009 19:38:29 GMT -5
Roasted-Eggplant Dip with Greek Yogurt
from "Martha Stewart Living" magazine, July 2009
This roasted-eggplant dip, made silky by the addition of yogurt, arrives alongside thin pitas covered with herbs and baked until crisp for easy scooping.
3 medium eggplants (about 2 pounds)
1 small garlic clove, minced
Coarse salt and freshly ground pepper
1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 cup plain full-fat Greek yogurt
1/4 cup fresh lemon juice (from 2 lemons)
1. Using tongs, cook eggplants one at a time over the flame of a gas burner (or a grill), turning as skin chars and bubbles, until completely soft, about 15 minutes. (If eggplant doesn't soften, finish cooking on a baking sheet in a 375-degree oven.) Let stand until cool enough to handle, about 15 minutes. Peel off charred skin and discard. Coarsely chop the eggplants, and place in a colander to drain, about 1 hour. Finely chop, and transfer to a bowl.
2. Using a chef's knife, press flat side of blade back and forth across garlic and 1 1/2 teaspoons salt to make a paste. Mix into eggplant. Stir in oil. Mix in yogurt and lemon juice, and season with salt and pepper. (Dip can be refrigerated, for up to 1 day.) Drizzle with oil before serving.
Makes 2 1/2 cups; Serves 6.
Herb-Rubbed Pitas
Serve these thin pitas, covered with herbs and baked until crisp for easy scooping, alongside roasted-eggplant dip, made silky by the addition of yogurt.
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh flat-leaf parsley
2 teaspoons dried oregano
1 teaspoon dried thyme
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
4 to 6 pitas, sliced horizontally if thick
1. Preheat oven to 375 degrees. Stir herbs together in a small bowl. Season with salt and pepper, and whisk in oil. Rub over pitas, and cut each into triangles.
2. Bake pitas on baking sheets until crisp and just golden, 10 to 14 minutes.
Makes about 32 chips; Serves 6.
from "Martha Stewart Living" magazine, July 2009
This roasted-eggplant dip, made silky by the addition of yogurt, arrives alongside thin pitas covered with herbs and baked until crisp for easy scooping.
3 medium eggplants (about 2 pounds)
1 small garlic clove, minced
Coarse salt and freshly ground pepper
1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 cup plain full-fat Greek yogurt
1/4 cup fresh lemon juice (from 2 lemons)
1. Using tongs, cook eggplants one at a time over the flame of a gas burner (or a grill), turning as skin chars and bubbles, until completely soft, about 15 minutes. (If eggplant doesn't soften, finish cooking on a baking sheet in a 375-degree oven.) Let stand until cool enough to handle, about 15 minutes. Peel off charred skin and discard. Coarsely chop the eggplants, and place in a colander to drain, about 1 hour. Finely chop, and transfer to a bowl.
2. Using a chef's knife, press flat side of blade back and forth across garlic and 1 1/2 teaspoons salt to make a paste. Mix into eggplant. Stir in oil. Mix in yogurt and lemon juice, and season with salt and pepper. (Dip can be refrigerated, for up to 1 day.) Drizzle with oil before serving.
Makes 2 1/2 cups; Serves 6.
Herb-Rubbed Pitas
Serve these thin pitas, covered with herbs and baked until crisp for easy scooping, alongside roasted-eggplant dip, made silky by the addition of yogurt.
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh flat-leaf parsley
2 teaspoons dried oregano
1 teaspoon dried thyme
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
4 to 6 pitas, sliced horizontally if thick
1. Preheat oven to 375 degrees. Stir herbs together in a small bowl. Season with salt and pepper, and whisk in oil. Rub over pitas, and cut each into triangles.
2. Bake pitas on baking sheets until crisp and just golden, 10 to 14 minutes.
Makes about 32 chips; Serves 6.