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Gallery Eggplant with Herbs and Yogurt Credit: Bobbi Lin Recipe Summary Servings: 6
Ingredients Ingredient Checklist Safflower oil, for frying 3 small eggplants (about 2 pounds), halved lengthwise and cut sides scored in a crosshatch pattern 1/2 cup fresh flat-leaf parsley leaves 1/2 cup fresh cilantro leaves 1 teaspoon ground turmeric 1 clove garlic, minced 1/2 jalapeno or serrano chile, chopped, plus thinly sliced rings for serving 1/4 cup extra-virgin olive oil Kosher salt 1/2 cup plain whole-milk Greek yogurt Zest of 1 lime, plus wedges for serving 1 tablespoon toasted sesame seeds, for serving 1/4 cup pomegranate seeds, for serving
Gallery Eggplant with Herbs and Yogurt Credit: Bobbi Lin
Recipe Summary Servings: 6
Gallery
Eggplant with Herbs and Yogurt Credit: Bobbi Lin
Eggplant with Herbs and Yogurt
Credit: Bobbi Lin
Eggplant with Herbs and Yogurt
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- Safflower oil, for frying 3 small eggplants (about 2 pounds), halved lengthwise and cut sides scored in a crosshatch pattern 1/2 cup fresh flat-leaf parsley leaves 1/2 cup fresh cilantro leaves 1 teaspoon ground turmeric 1 clove garlic, minced 1/2 jalapeno or serrano chile, chopped, plus thinly sliced rings for serving 1/4 cup extra-virgin olive oil Kosher salt 1/2 cup plain whole-milk Greek yogurt Zest of 1 lime, plus wedges for serving 1 tablespoon toasted sesame seeds, for serving 1/4 cup pomegranate seeds, for serving
Directions
Heat broiler with rack 6 inches from heating element. In a large heavy-bottomed saucepan, heat 2 inches safflower oil to 360 degrees. Working in batches, add eggplant and cook, turning once, until golden brown and very tender, about 4 minutes per side. Transfer eggplant to a paper towel-lined baking sheet and let drain.
In the bowl of a food processor, combine parsley, cilantro, turmeric, garlic, chile, and olive oil. Season with salt, then blend until finely chopped. Place eggplants cut-side up on a rimmed baking sheet; season with salt. Brush with herb mixture and broil until deep golden brown, about 2 minutes.
In a small bowl, combine yogurt and lime zest and season with salt.
Serve eggplants garnished with yogurt mixture, sliced chile, lime wedges, sesame seeds, and pomegranate seeds.
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All Reviews for Eggplant with Herbs and Yogurt
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Eggplant with Herbs and Yogurt
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
