How To make Yogurt Herb Eggplant Spread
1/2 c Plain yogurt
1 Garlic clove; minced
1 ts Finely chopped oregano; -OR-
1/4 ts -Dried oregano
1/2 ts Chopped thyme leaves; -=OR=-
1 pn -Dried Thyme
Freshly ground pepper
THE EGGPLANT:
1/2 lb Japanese eggplants; -=OR=-
1 md -Firm shiny eggplant
1 lg Garlic clove; thinly sliced
1 Bay leaf
Thyme branches, if available 1 tb Extra-virgin olive oil
- or more to taste Lemon juice -=OR=- Red Wine Vinegar Salt Coarsely ground pepper Fresh herbs for garnish PREHEAT OVER TO 400F. Combine the first 5 ingredients in a bowl and set aside. Cut 5-or-6 long slits in the eggplant (fewer if you're using Japanese eggplants) and place a slice of garlic into each slit. Wrap the eggplant, together with the bay leaf and thyme branches, tightly in foil and bake until completely soft all over--45 minutes-to-1 1/2 hours, depending on the size of the eggplant. If you're using the large eggplant, turn it over after 45 minutes and continue baking until soft to the touch and tender at the stem end. When done, remove eggplant from the oven, open the package and let sit for 5 minutes or so. Discard any liquid. When the eggplant is cool enough to handle, scrape the flesh away from the skin, put it into a food processor and add the yogurt mixture and the olive oil. Process until smooth, but leave a little texture. Stir in the lemon juice or vinegar to taste and season with salt. Turn the puree into a serving bowl and season with pepper and fresh herbs, such as thyme leaves and blossoms, marjoram or oregano. If those herbs aren't available, use some chopped parsley or scallions. Serve the spread at room temperature with crackers, pita bread or bread toasted and brushed with olive oil.
How To make Yogurt Herb Eggplant Spread's Videos
Roasted eggplant salad with yogurt
Eggplant salad with yogurt | turkısh cuisine #eggplant #roastedeggplant #yogurteggplant #recipe
İngredients;
2 eggplants (orchard eggplant),
3 tablespoons of yogurt,
2 cloves of garlic,
salt,
Top:
Red pepper ,
1 tablespoon of butter,
Instructions
1. Let's grill.
First of all, we grind our orchard eggplants on fire. Like barbecue...
2. Peel it underwater.
We separate the roasted eggplants from their roasted crust. They can be peeled off under water very easily.
3. Prepare the yogurt.
In a separate plate we mix yogurt + salt and squeezed garlic thoroughly.
4. Mash the eggplants.
Mash them with fork.
5. Mix them
mix the roasted and peeled eggplants into this yoghurt mixture.
On top;
melt the butter with red pepper and pour it.
Baba Ghanoush - How to Make Roasted Eggplant Dip & Spread
Learn how to make a Baba Ghanoush Recipe! Go to for the ingredient amounts, extra information, and a thousand more video recipes! I hope you enjoy this easy Baba Ghanoush recipe!
Healthy and Easy Eggplant Recipe (How to Make Roasted Eggplant Salad with Yogurt)
ℹ️ Watch this video to learn how to make a healthy and easy eggplant recipe with yogurt. Then, you'll know how to make roasted eggplant salad without mayonnaise using simple and tasty ingredients such as yogurt. This is both a healthy eggplant recipe and an easy eggplant recipe. Enjoy!
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#eggplantsalad #roastedeggplant #eggplantrecipe #eggplant #saladrecipe #salad #yogurt #healthyeating #healthyeatingrecipes #ultragustibus
Baba Ghanoush Eggplant Dip
Get full recipe here
Awesome smoked eggplant, olive oil and garlic dip. With cayenne pepper and cilantro. Perfect with pita bread or raw vegetables.
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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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Revealing the Original Baba Ganoush and Mutabbal - 2 Delicious Eggplant Mezze
Baba Ganoush is often misnamed in the Western world and confused with Mutabbal, which is a similar dish made with roasted eggplants. They are however quite different and in this video we are making both of these amazing Levantine meze dishes.
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Baba Ganoush
Ingredients:
• 2 large or 3 medium eggplants
• 2 green chilies
• 1 paprika pepper (or red bell pepper)
• 1 tomato
• 2 cloves of garlic
• ½ red onion
• 2 tbsp olive oil
• 2 tbsp pomegranate molasses
• 1 tbsp lemon juice
• 2 tsp chili flakes (optional for the heat)
• 1 tsp salt
• ½ tsp black pepper
• Chopped parsley to garnish
Instructions:
1. Poke the eggplants and roast on the stove top for 15 minutes until nicely charred, rotate every 5 mins
2. Roast the chilies and the tomato in the oven for 30 minutes at 200°C / 390°F
3. Transfer eggplants to a bowl, cover with a plastic wrap or lid, this will make the peeling easier
4. Peel the skins of the vegetables and roughly chop the eggplants to small chunks
5. Transfer the chopped eggplants to a bowl
6. De-seed the chilies and roughly chop the chilies, tomatoes and add into the bowl
7. Finely mince the garlics and finely chop the onion add into the bowl
8. Add 2 tsp salt, 1 tsp cumin, ½ tsp black pepper and optionally 2 tsp chili flakes (pul biber) for heat
9. Finally add 2 tbsp olive oil, 1 tbsp lemon juice and mix to combine
10. Transfer to a bowl and gently layer the mixture
11. Serve and garnish with pomegranate molasses and chopped parsley
Mutabbal
Ingredients:
• 2 large or 3 medium eggplants
• 1 clove of garlic
• 3 tbsp tahini (substitute or add yogurt to taste for the Turkish version)
• 1 lemon (juice) (about ¼ cup)
• 1 tsp cumin
• 1 tsp salt
• Pinch of freshly ground black pepper
• 1 - 2 tbsp olive oil to garnish
• pomegranate seeds and sumac to garnish
Instructions:
1. Chop the peeled and roasted eggplants in small chunks and add into the bowl
2. Mince and grind the garlic together with 1 tsp salt and add into a small bowl
3. Squeeze 1 lemon (1/4 cup lemon juice) and add into the garlic together with 1 tsp ground cumin
4. Mix and let the mixture sit for 5 - 10 mins for the garlic flavor to infuse
5. Strain through a sieve (optional to filter garlic bits and mellow down the flavor) and add into pot.
6. Season with a pinch of freshly ground black pepper
7. Finally add ¼ cup tahini and mix with a fork or whisk to smash and combine
8. In Turkey and Syria, along with tahini, equal amount of yogurt can also be added
9. Garnish with olive oil and pomegranate seeds and optionally with fresh mint and sumac
0:00 Preparing the Eggplants
2:03 Baba Ganoush
4:53 Mutabbal
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