Refika's Eggplant / Aubergine Recipe with Pomegranate and Yoghurt
Eggplant with Pomegranate and yoghurt
Eggplant is a delicate but versatile vegetable when done right the taste of the eggplant dishes will be unforgettable and irreplaceable. Eggplant dishes are especially are in abundance in Turkish cusine. This one we are showing you today is a modern twist on this tasty ingredient with Refika's touch. If you want a tasty easy but different version of an eggplant dish to wow your dinner guests you should try this one! Afiyet olsun!
Eggplant season has started in Turkey. I can easily say that eggplant is one of the indispensable ingredients of Turkish cuisine. It is an amazing vegetable and can sometimes be a great rescuer, especially for vegetarians. Therefore, we would like to give you a delicious recipe that you can eat either as a main dish or as a meze.
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4 eggplants, peeled and sliced lengthwise (2 cm)
1 teaspoon salt
4 tablespoons olive oil
5 tablespoons yoghurt
1 clove of garlic, pureed
1 heaped tablespoon nigella seeds
1 teaspoon salt
Half teaspoon black pepper
3 tablespoons olive oil
3 tablespoons pomegranate sour, you can use honey and soy sauce as well
Basil leaves
Pomegranate
Lemon
● Preheat the oven on upper heat to 190 C (374F).
● Line an oven tray with baking paper or lightly grease.
● Place the eggplant onto the tray and rub each piece with olive oil and season with salt.
● Roast the eggplants in the preheated oven until softened and golden brown, 25 to 30 minutes. After 25 to 30 minutes turn them other side and roast 10 minutes more.
● Meanwhile, to make the yoghurt sauce, mix the yoghurt, garlic, nigella seeds, salt, black pepper, olive oil and pomegranate sour.
● Place the eggplants on the plate and add the yogurt mixture.
● Sprinkle with fresh basil leaves, pomegranate seeds and drizzle some lemon juice. Enjoy!
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The BEST Lebanese Eggplant Fatteh Recipe - Layered Eggplant Salad with Crunchy Pita and Tangy Yogurt
The BEST Lebanese Eggplant Fatteh Recipe - Layered Eggplant Salad with Crunchy Pita and Tangy Yogurt
In this video, we show you how to make Lebanese Eggplant Fatteh which is a famous Middle Eastern dish made of layers of crunchy pita, eggplant, tangy yogurt, and a garnish of pomegranate and pinenuts. This aubergine Fatet is also known as Fatteh Batinjan. In our version of this eggplant (aubergine) fatteh, we have also added the additional ingredients of red pepper and onions to enhance the flavour profile, but you can omit these if you want to keep the recipe traditional. We highly recommend adding the red pepper and onions to the eggplant fatteh as they give this Middle Eastern crunchy warm salad dish an amazing flavour. Fatteh is often served during Ramadan as an iftari recipe and this salad is served warm or at room tempereature. We have made another version of this fatteh on our channel (Fatteh or Fattet Hummus) which you can find here:
To make the Eggplant Fatteh recipe, you will need:
2 medium eggplants
1 red pepper
half an onion
salt to taste
1/4 tsp black pepper
1 tsp cumin
1/2 tsp red pepper flakes
1/2 tsp paprika
1/2 tsp sumac
olive oil
pita bread
1 cup yogurt
1 crushed garlic clove
juice of half a lemon
2 tbs tahini
ssalt to tatse
1/4 tsp black peppeerr
pomegranate seeds
toasted pinenuts
parsley
sumac
Fatteh is usually served for breakfast or brunch in the Arab countries, but it is particularly popular during the month of Ramadan. Fatteh is a warming and hearty dish that is uniquely presented in layers. This eggplant Fattet with Yogurt and Crunchy Pita should be served immediately so that you can enjoy the crunchy pita layer.
Fatteh can be prepared in a variety of ways in Syrian, Lebanese and Middle Eastern cuisine, but here we show you an easy method using ingredients that you are most likely to have at home. Fatteh is delicious, nutritious and moreish. It makes a perfect brunch dish, mezze item or sehri (sahoor) and Iftar recipe ideas during Ramadan.
You can find more amazing Middle Eastern Recipes in our playlist here:
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Hi, I'm Don Imran, and together with my family at the Don Imran Family Kitchen, we bring you very easy, tasty and delicious recipes from around the world. We bring you Indian and Pakistani dishes that were popular in our restaurant, in addition to Swahili food recipes from my mother and father's Tanzanian and Kenyan heritage. In addition, we showcase some of our favourite recipes from Middle Eastern, Turkish, Moroccan, and other International cuisines. So next time you're wondering whats for dinner, or you're in search of the perfect Saturday night dinner recipes, then consider subscribing to our channel for easy to follow and delicious dishes!
Eggplant in Korean. Sweet and sour salad.
Eggplant in Korean. Sweet and sour salad.
Easy Baba Ghanouj Recipe with Grilled Eggplant (Aubergine)!
More nutrition tips and recipes:
Happy Labor Day everyone!!
Wow, did the summer go fast or what?? It feels like only yesterday that I was making plans for the summer, beginning my training for my trip and shooting these videos, which I did at the start of the warm weather. But here we are, at Summer's end and I hope that you are out enjoying your Labor Day weekend and gearing up for a fantastic Fall and the launch of a new school year~
Today I have a special treat for all of you~ Not one, but TWO Motivational Monday videos! Both contain fantastic recipes that you can make today on your grille so that your Labor Day is both a delicious feast and a healthy one too!
The first video is an amazing grilled escarole and white bean salad recipe. Escarole is a fiber and antioxidant-rich leafy green in the chicory family that is both good and good for you. Rather than sautéing it, which is another way of preparing this dish, we are going to take advantage of the waning days of barbeque season and grill it up before combining it with marinated chick peas for a hearty and amazing side dish. See what you think.
In the second video, I'll be showing you how to make a great Babaghanouj appetizer, that incredible Middle Eastern spread made with eggplants, tahini, pine nuts, garlic and lime juice.... Yummy!!! And again, we'll be barbecuing the eggplants rather than baking them, as is traditionally done, and in no time at all you can have a great spread to serve with crackers or cut up vegetables, that your Labor Day guests, or you, can enjoy as the rest of the meal is prepared.
Remember as you watch these videos, that every barbeque is different and can run at different temperature settings, so where something might have taken 20 or 30 minutes on my grille, it might take less time in yours, so keep your eye on the barbeque to make sure nothing burns....
As you enjoy these fantastic recipes and relax at Summer's end, know I am sending all of you love and abundant health from the trails of Mont Blanc. Check in next week for an update on my adventure. I am excited to share the experience with all of you!
Wishing you a wonderful day and a happy fall!
xo
B
Palestinian Smoky Eggplant Dip (Mutabbal) | Sahtein!
Mutabbal: A gorgeous, smoky, garlicky eggplant dip that is sure to satisfy your dignified guests. This is a fun one to make in the summer on the grill or fire, or if you're in the city like me, pretend you are in the woods and do it on your gas stove. Once you get the hang of it, this cooking method is easy and so much fun. Can be vegan if you don't add yogurt!
This video was shot in summer 2020. Many more videos to come in 2022! Thanks for your patience this last year. It's been a crazy one - but we're ready for action now! What should I make next?
Cheers - xx N
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Delicious BAKED EGGPLANT appetizer with just three ingredients.
This super tasty eggplant appetizer or snack is so easy and quick to make with just three ingredients. It will be eaten instantly, the whole family will love it. Serve it to your guests they will love it too.
Please don't forget to like and subscribe ♥
RECIPE:
1 eggplant
1 large tomato or 1,5 medium
150g grated cheese
1 tsp garlic granules or 3 crushed garlic cloves
Pinch of salt
Enjoy! ♥
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