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Eggplant salad, with Greek yogurt and sesame

Eggplant salad, with Greek yogurt and sesame

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I kept my eyes on this salad for a long time I have seen such oriental eggplant salad with sesame paste. Complicated, sir. It's simple to put sesame seeds, especially since I like the crunchy note it gives to the salad. I really like eggplant salads, especially since I definitely replaced the mayonnaise that contains a lot of oil, a lot of calories, with creamy Greek yogurt.

Eggplant salad with yogurt and sesame

Eggplants are some of the most delicious vegetables that can be eaten in summer and autumn. In high season, you can prepare eggplant in a lot of ways, knowing that they bring benefits to a healthy diet, being rich in substances with antioxidant role, B vitamins, copper, manganese, folic acid, vitamin K. Today, find out a healthy recipe for eggplant & eggplant salad with yogurt and sesame!


2 large eggplants
250 g Greek yogurt 10%
30 ml oil
2-3 cloves of garlic
a tablespoon of sesame paste
2-3 tablespoons of sesame
the juice of half a lemon

How to prepare salad?

Bake eggplant, preferably on an outdoor grill. Peel them and let them drain in a sieve for at least half an hour, then you can chop them. Beat with a mixer, first with sesame oil and paste, then add the yogurt, lemon juice, crushed garlic and salt to taste.

Fry the sesame seeds in an oil-free pan until lightly browned, then press them on the eggplant salad spreads.

Arabian Eggplant Salad & # 8211 Baba Ganoush

Baba Ganoush is the Arabic version of our eggplant salad, which I enjoy with great pleasure in summer, along with fresh and juicy tomatoes. Our travels and forays into restaurants with specialties in Bucharest revealed to me this variant of Arabic eggplant salad. The taste is sour (because pomegranate seeds and lemon juice are added) and also a little bitter, from sesame paste (tahini). The secret lies in the quality of the eggplants & # 8211 you will get the best salad from fresh summer eggplants, baked on the fire.

If you want to eat an authentic Baba Ganoush salad in Bucharest, I recommend the Four Seasons restaurant, where the owner is Lebanese, and the food tastes real, & # 8220from there & # 8221.

Ingredients for Baba Ghanoush

1 clove of large garlic (or 3-4 small cloves of Romanian garlic)

juice of half a lemon

1 teaspoon of sesame paste (tahini) & # 8211 can be found at supermarkets in Bucharest, or at Arab stores & # 8211 Sultan (Piata Crangasi), Fadel (Maria Rosetti)

Eggplant salad with quinoa and nuts

We know, the combination may sound extraordinarily weird, but don't judge until you taste it! The taste is authentic, rich and special, at the same time helping the stomach to digest the combination much better! Here's what you'll need:
• an eggplant and 2 tablespoons of boiled quinoa
• 20 gr chopped feta cheese
• a handful of nuts
• a clove of crushed garlic
• a tablespoon of lemon juice
• a tablespoon of olive oil
• a quarter teaspoon of cumin powder
• salt
• fresh parsley

How is it prepared?
Bake the eggplant until it becomes soft and juicy and then drain. Chop the eggplant, but do not make pasta, but only as small as possible. Mix with olive oil, lemon juice, salt and cumin. On top of the mixture obtained, sprinkle the chopped garlic, feta cheese, walnuts and fresh parsley!

Cauliflower salad with yogurt and garlic


  • 1 small cauliflower
  • 150 grams of Greek yogurt
  • 1-2 teaspoons extra virgin olive oil
  • salt, pepper to taste
  • 1 link fresh dill
  • 2-3 cloves of garlic or 1/2 teaspoon garlic stock (I prefer the powder because it is much finer and does not risk chewing and crushed garlic, which I dislike)

Method of preparation:

  1. The cauliflower is broken into bunches, then steamed or salted until it reaches the consistency of the dente (check from time to time)
  2. Leave the cauliflower to cool (and eventually drain if boiled in water). Simply leave the cauliflower in a sieve placed on top of a larger bowl
  3. After cooling, the cauliflower is lightly chopped with a knife. Choose the granulation according to your preference
  4. Place the boiled cauliflower in a bowl
  5. Chop the dill and add it to the bowl over the cauliflower
  6. Prepare the sauce separately, mixing well the Greek yogurt with salt, pepper, garlic powder (or garlic passed through the press) and olive oil
  7. Pour the sauce over the cauliflower and dill
  8. Mix everything very well
  9. The salad obtained is covered and left to cool for 1-2 hours, so that the flavors blend well
  10. Serve cold.

Below you have two other cauliflower video recipes, tasty and unique. I am waiting for you with a like, a share and subscription to my channel, if you liked it! Don't forget to activate your notifications (click on the bell on the right), to be up to date with all my video posts, in real time! Thanks!

Eggplant with yogurt sauce and tahini, pomegranate and parsley

I was indebted with a few recipes from party menu relaunch. So I start with one of my favorites.

The idea came to me after the last visit to Ottolenghi, in July, when we arrived at the Belgravia deli in the early hours of the morning, when the salad plates and cake trays were taken out of the kitchen and arranged in the shop window and on the counters. Among the many super-fresh dishes was a mountain of eggplants cut into rounds, baked and sprinkled with pomegranate seeds and herbs. I didn't get to taste them then (I was too caught up with some couscous and mograbieh, plus a brownie infused with rose water.

So for the party two weeks ago I imagined a recipe to remind me of the morning in London.

Everything was made by eye and by taste, so try to find the right option for your taste. eggplant I cut them into cubes, sprinkled them with olive oil and I put them in the oven heated to 180 degrees for 30-40 minutes, until they are browned and soaked. Meanwhile, I prepared the sauce, stirring Greek yogurt with tahini (sesame paste) and a little salt, I cut into small pieces parsley and I cleaned pomegranate.

When the eggplants were ready and cooled a little, I placed on a plate layers: eggplant, yogurt sauce, pomegranate seeds and parsley.

Ingredients Eggplant salad with yogurt

2 large eggplants (about 1kg)
250 gr Greek yogurt
1-2 teaspoons mayonnaise with garlic
3 tablespoons lemon juice
1 teaspoon smoked salt
2 tablespoons oil

Preparation Eggplant salad with yogurt

  1. Cut the eggplant in half lengthwise and grow diamonds on top (see picture 2). Grease the notched surface with oil. Bake the eggplant in the oven at 240C for about 25-30 minutes, until they are soft and slightly browned on top.
  2. Remove the core from the eggplant using a wooden spatula. Put the eggplant pulp in a strainer, sprinkle with 2 tablespoons of lemon juice and let it cool and drain. After they cooled, I put the pulp in a plate, covered it with plastic wrap and put it in the fridge, because I like the eggplant salad to be cold.
  3. Chop the eggplant pulp. Add the smoked salt and oil over it and mix well.
    * if you grilled eggplant on the grill, reduce the amount of smoked salt depending on the natural smoked taste of the eggplant
  4. Add the yogurt and garlic mayonnaise and mix. Check the salt salad and if necessary add normal salt (not smoked). If necessary, add more lemon juice (I added 1 tablespoon of juice).
  5. When serving, I sprinkled the eggplant salad with a little black pepper and chili flakes and sprinkled it with a little olive oil. Serve salad with stick or Arabic bread.

1. Sea salt & # 40flakes & # 41 smoked

2. Eggplants notched and greased with oil

4. Drain the eggplant pulp

6. Eggplant salad with yogurt

Love is an eggplant salad

I don't know exactly if it's the love of mother, wife or simple madness, which pushes a woman to bake a bag of eggplant to take out a bowl of salad or a jar of zacusca. Whatever the reason, I always appreciate a well-made eggplant salad: as much oil as it can hold, salt to measure and a few slices of onion nothing more. But today's woman is complex or at least has the freedom to express her native complexity. Mother later, husband with moth and another kind of madness. Since globalization has made the world a much smaller place, a humble eggplant salad is no longer enough for the modern woman. So & # 8230

No matter how you want to make them, eggplants are part of the same family of plants as tomatoes, potatoes or peppers, all producing alkaloids. Alkaloids are substances that the plant protects against insects. Tomato and potato have solanine, pepper capsicin, and eggplant has the highest amount of nicotine immediately after tobacco. So if you're wondering why ripe and undercooked eggplants taste like wet cigarette butts, now you know. In eggplant, alkaloids are stored in seeds, as a result, the number of seeds also determines the degree of bitterness. How to avoid seed eggplants? First you look at sex. Of eggplant sex, of course.

Eggplant women are full of seeds and you recognize them by their large, elongated "navel" at the top.

Eggplant males have small, round navels and far fewer seeds. Secondly you look at the size. Women are a bit bad at appreciating dimensions regardless of direction or object, and men think that the bigger it is, the better. I tell you that if you have more than three eggplants in a kilo, it means that you have some old eggplants, because the bigger they are, the older they are and the number of seeds will be appropriate. I know it's more convenient to bake and clean a few large eggplants than a lot of small eggplants, but I'll show you a quicker and cleaner method of cleaning.

I also had three eggplants and baked them in the flames of hell for about 40 minutes on all sides. If you don't have a personal hell, you can also bake them on the oven grill. If you have a yard and barbecue, don't even think about it. Don't forget to stab them with a skewer stick from place to place so that they have a place for the steam to come out, otherwise they may explode and although funny they won't bake as nicely if the inside is exposed to a temperature too high.

After the time has passed and the eggplants have started to wrinkle, remove them from the heat and cover each eggplant well in plastic wrap (No, it will not melt). If you are in a hurry, cool the eggplants in cold ice water, if not, allow them to cool to a tolerable hand temperature.

Then take each eggplant and cut with scissors just below the tail. Squeeze the contents of a sieve into a bowl like a tube of toothpaste. Repeat with the others. Put something heavy on the eggplants and wait half an hour for the evil to go away.

Take the handful of eggplant you left behind after all the effort and throw it in a food processor. Add fine salt, smoked paprika, a teaspoon of lime honey, four cloves of garlic, four tablespoons of tahini and the juice of a generous lemon.

Press a few times then add four tablespoons of sunflower oil and a few parsley leaves.

A few more pulses and you got a baba ganoush or a mottled eggplant salad.

All you need now is some bread, a knife and someone to share it with.

Light eggplant salad with sesame and cream

It is a delicious adaptation of a Turkish / Greek / Arabic recipe to ingredients that are easier to find in Roma & Acircneşti stores. The eggplant salad thus obtained is as tasty as the version with mayonnaise, but much lighter and finer. It is very simple and keeps well in the cold for 24 hours

We need:

2-3 medium eggplants, a large clove of garlic, 2 tablespoons oil (preferably olive), 3 tablespoons white sesame seeds, 2-3 tablespoons sm & acircnt & acircnă consistent or dense Greek yogurt, zema of half a lemon & acircie, salt, parsley chopped green for garnish.

Bake the eggplant over an open flame. It is important to get that slightly smoky taste. We carefully clean them of the burnt peel, break them in length and let them drain very well. Chop the eggplant, add garlic, oil and salt, sour to taste with lemon juice. In an oil-free pan, fry the sesame seeds, stirring constantly, so that they do not burn. Be careful, only for a few minutes they become slightly brown, oily and start to crack. At that moment we turn the sesame over in a mortar and crush it a little. Then add the icing to the salad and mix well. At the end add sm & acircnt & acircna or Greek yogurt and adjust the taste of salt. Transfer the salad to the bowl from which we will serve, sprinkle with chopped green parsley and drizzle some oil. You can sprinkle sour sumac or a little sweet paprika or you can garnish with donuts & icircn vinegar or slices of tomatoes. Leave the preparation to cool for at least 30 minutes before serving. & Icircl we can keep a day in the refrigerator, & icircn the vessel covered with freshness foil. & Icircl serve with fresh p & acircine or glues.

Musaka with eggplant and yogurt - a recipe Mimi Nicolae

"Mimi's musaka, personally, seems to me the tastiest I've ever tasted," said Chef Florin Dumitrescu. Try your recipe too.

Cook an onion and 2 cloves of garlic in oil, add the meat and cook well, add the wine, then add garam masala, salt, pepper, thyme, tomato juice and let it simmer. After it cools down a little, mix well with 2 eggs. Bake the eggplants, clean them, let them drain on the mincer, and when they have cooled, chop them. Bake the peppers, chop and mix with vinegar, a little sugar, salt and pepper, mint and yogurt. Tomatoes are cut into slices, put in the pan with olive oil, salt, pepper and basil. Arrange in a form a layer of eggplant, a layer of yogurt with peppers, a layer of meat and on top the ripe tomatoes with green basil.

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