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Middle Eastern / Mediterranean Style Eggplant w/ Yogurt & Pine Nuts
There are different variations of this dish.. This is how I make it. It's easy and very tasty! This makes a nice addition to 'Mezza' ~ Or can be served alone as an appetizer or side dish.
The yogurt and fresh mint make this a perfect dish for the summer!
Ingredients:
2 to 6 Small Eggplants
1/2 to 1 Cup Plain Yogurt ( I recommend using thicker yogurts, preferably a Greek yogurt)
1 Small Clove Garlic (Minced)
1 to 2 Teaspoons Dried Mint
Chopped Italian Parsley
Chopped Fresh Mint
A Few Tablespoons Pine Nuts
A Few Tablespoons Extra Virgin Olive Oil
Two Tablespoons Unsalted Butter
1 Teaspoon Turmeric (Optional)
Salt and Freshly Ground Pepper
Two to six smaller eggplants will easily make 4 to 5 portions as a small appetizer.
Rinse and dry eggplants. Trim tops, and cut in 1/4" slices lengthwise.
Place eggplant slices in a colander, sprinkle generously with salt, and let sit for half hour. This allows the eggplants to 'sweat'.
Note: 'Sweating' is usually only done for larger eggplant. This helps remove any bitterness, and excess water that helps to cook the eggplant faster.. Though I use a smaller, more delicate variety for this dish, I still like "to sweat the small stuff"... ( ! )
Place yogurt in a small bowl, stir in garlic and dried mint... Add a little salt. Set aside.
Dry eggplant slices on paper towels, and place on a baking sheet. Brush with olive oil and place under broiler... 4 to 5" from heat. Watch that you don't burn the eggplant. Turn over (gently) after about ten minutes. Repeat steps until cooked. Eggplant slices should be soft, and browned.
Sauté pine nuts in butter on stovetop. This should take a few minutes.. Pine nuts cook fast (Don't burn!) Pine nuts should be light brown. Remove.
Arrange eggplant on a serving dish in small rows. Spoon yogurt mixture on top. Add pine nuts, and chopped parsley and mint. For the final touch, I sprinkle turmeric on top.. and a little freshly ground pepper and salt.
Serve with pita bread or fresh baguette. This can also be refrigerated, and served cold ~ Enjoy ~ !
Welcome to My Kitchen / Lake Merritt / June 29, 2015