Baked Aubergine with Yogurt Dressing

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Indulge in the mouth-watering flavors of Baked Aubergine with Creamy Yogurt Dressing. This delectable dish features tender, roasted aubergine slices topped with a luscious yoghurt dressing infused with aromatic herbs and spices. With its tantalizing blend of textures and delightful taste, this recipe is sure to impress your taste buds. Prepare this vegetarian delight and elevate your dining experience to new heights!

Short history

Baked Aubergine with Yogurt Dressing is a delicious and popular dish that combines the earthy flavors of aubergine (also known as eggplant) with a tangy yogurt dressing. While the exact origins of this dish are not well-documented, it draws inspiration from Mediterranean and Middle Eastern cuisines, where both aubergine and yogurt are commonly used ingredients.

Aubergines have a long history and are believed to have originated in India or Southeast Asia. They were introduced to the Middle East and Mediterranean regions by Arab traders around the 7th century. Since then, aubergines have become a staple in many cuisines around the world.

Yogurt, on the other hand, has been consumed for centuries in various forms across different cultures. Its origins can be traced back to ancient Mesopotamia, present-day Iraq, where it is believed to have been made for thousands of years. Yogurt became popular throughout the Middle East and eventually spread to other regions, including the Mediterranean.

The combination of aubergine and yogurt in a dish is a harmonious pairing of flavors and textures. The creamy and tangy yogurt dressing complements the smoky and slightly sweet taste of the baked aubergine. It adds a refreshing element to the dish and balances out the richness of the aubergine.

The specific recipe for Baked Aubergine with Yogurt Dressing may vary from region to region or even from one household to another. It often involves slicing the aubergine into rounds or lengthwise, brushing it with olive oil, and baking it until tender and slightly golden. The yogurt dressing typically includes ingredients like yogurt, garlic, lemon juice, and herbs such as mint or parsley. It is drizzled over the baked aubergine before serving, creating a flavorful and satisfying dish.

Over time, Baked Aubergine with Yogurt Dressing has gained popularity in various parts of the world, thanks to its delicious taste and the versatility of both aubergine and yogurt as ingredients. It has become a favorite vegetarian or vegan option for many, as it offers a hearty and nutritious meal. Whether enjoyed as a side dish, appetizer, or main course, this dish continues to delight food enthusiasts with its combination of flavors and cultural influences.

Recipe variations to explore

Baked aubergine, also known as eggplant, is a versatile and delicious vegetable that can be prepared in various ways. Here are a few popular variations of baked aubergine:

1. Aubergine Parmigiana: This Italian classic is made by layering slices of baked aubergine with tomato sauce, mozzarella cheese, and Parmesan cheese. It is then baked until the cheese is melted and bubbly. It’s a hearty and satisfying dish.
2. Stuffed Aubergine: Cut the aubergine in half lengthwise and scoop out the flesh, leaving a shell. Chop the scooped-out flesh and sauté it with onions, garlic, and your choice of vegetables and herbs. Fill the aubergine shells with the mixture, top with cheese if desired, and bake until tender.
3. Greek Moussaka: Moussaka is a popular Greek dish that combines layers of baked aubergine with ground meat (typically lamb or beef), tomatoes, onions, and spices. It is topped with a creamy béchamel sauce and baked until golden brown and bubbly.
4. Middle Eastern Baba Ganoush: This is a delicious and smoky roasted aubergine dip. Roast the aubergines until the skin is charred and the flesh is soft. Remove the skin, mash the flesh, and mix it with tahini, garlic, lemon juice, and olive oil. Season with salt and pepper, and serve with pita bread or vegetables.
5. Aubergine Roll-ups: Slice the aubergine lengthwise into thin strips. Brush the strips with olive oil and grill or bake until tender. Spread a filling of your choice, such as herbed ricotta, roasted vegetables, or a savory sauce, on each strip and roll them up. Place the roll-ups in a baking dish, top with cheese or breadcrumbs, and bake until golden and heated through.
6. Eggplant Salad is a delicious and flavorful dish made with roasted or grilled eggplant as the main ingredient. It is a popular dish in Mediterranean and Middle Eastern cuisines, known by various names such as baba ghanoush, melitzanosalata, or mutabbal. To prepare eggplant salad, the eggplant is typically roasted or grilled until the flesh becomes tender and smoky. The skin is then removed, and the flesh is mashed or chopped, depending on the desired texture. The roasted eggplant is combined with a variety of ingredients to create a harmonious blend of flavors.

These are just a few ideas to get you started, but the possibilities for baked aubergine variations are endless. Feel free to get creative and experiment with different flavors and ingredients to suit your taste.

Soaking eggplants in water before cooking???

Aubergines, also known as eggplants, are often soaked in water before cooking for a couple of reasons:

1. Reducing bitterness: Soaking helps to draw out any bitter compounds present in the aubergine. Bitterness in eggplants can vary depending on the variety and freshness, but soaking them can help mitigate the bitter taste and make them more enjoyable to eat.
2. Preventing excessive oil absorption: Aubergines have a porous texture, which means they can absorb a significant amount of oil during cooking. By soaking them in water before cooking, you can help reduce their ability to absorb excessive oil. This is especially useful when pan-frying or deep-frying aubergines, as it helps prevent greasy results.

It’s important to note that not all recipes require soaking aubergines. If you’re making a dish where the bitterness or excess oil absorption is not a concern or if the recipe specifically instructs otherwise, you can skip the soaking step.

Serving options

When serving Baked Aubergine with Yogurt Dressing, you have several options to consider. Here are a few serving suggestions:

1. Main Course: Serve the baked aubergine as the main dish accompanied by a side salad or some crusty bread. You can present it on individual plates, garnished with the yogurt dressing, fresh herbs like parsley or mint, and a sprinkle of toasted nuts or seeds for added texture.
2. Side Dish: Serve the baked aubergine as a side dish alongside grilled or roasted meats, such as chicken, lamb, or beef. Cut the baked aubergine into smaller pieces or slices and arrange them on a platter. Drizzle the yogurt dressing over the top and sprinkle with chopped herbs and a squeeze of lemon juice for brightness.
3. Appetizer: Prepare smaller portions of the baked aubergine and yogurt dressing to serve as appetizers. Cut the aubergine into bite-sized pieces or slices and arrange them on a serving platter. Place a dollop of yogurt dressing on each piece and garnish with fresh herbs. Serve with toothpicks for easy eating.
4. Mezze Platter: Include the baked aubergine with yogurt dressing as part of a larger mezze platter. Arrange a variety of Mediterranean-inspired small dishes, such as hummus, falafel, tabbouleh, olives, and pita bread. Serve the aubergine alongside these items, allowing guests to create their own combinations.

Remember to adjust the serving size and quantity of the recipe based on whether you’re serving it as a main course, side dish, appetizer, or part of a larger spread.

The best kind of drinks that go well with Baked Aubergine with Yogurt Dressing

When it comes to choosing drinks that complement Baked Aubergine with Yogurt Dressing, you’ll want something refreshing and flavorful to balance the richness of the dish. Here are a few beverage options that can pair well:

1. White Wine: A crisp and dry white wine, such as Sauvignon Blanc or Pinot Grigio, can be an excellent choice. These wines offer refreshing acidity and citrusy flavors that complement the creaminess of the yogurt dressing.
2. Rosé Wine: A dry or off-dry rosé wine can also work well with the dish. Look for rosé wines with vibrant fruit flavors like strawberry or watermelon, as they can provide a pleasant contrast to the savory flavors of the baked aubergine.
3. Sparkling Water with Citrus: If you prefer a non-alcoholic option, sparkling water infused with a slice of lemon, lime, or a sprig of mint can be a delightful choice. The effervescence and citrus notes can help cleanse your palate between bites.
4. Herbal Iced Tea: A chilled herbal tea can provide a refreshing and aromatic accompaniment to the dish. Try flavors like mint, chamomile, or lemon verbena, which can add a subtle herbal note that complements the flavors of the aubergine and yogurt dressing.
5. Fruit-infused Water: For a lighter option, consider infusing water with slices of cucumber, strawberries, or citrus fruits. This can add a hint of natural sweetness and freshness to your drink, enhancing the overall dining experience.

Remember, personal preferences may vary, so feel free to experiment and adjust the drink choices based on your taste preferences and the specific flavors of your Baked Aubergine with Yogurt Dressing.

Here are some interesting facts about Baked Aubergine with Yogurt Dressing

Here are some interesting facts about Baked Aubergine with Yogurt Dressing:

1. Baked Aubergine with Yogurt Dressing, also known as Eggplant or Brinjal, is a popular dish in Mediterranean and Middle Eastern cuisine.
2. Aubergine is a versatile vegetable that can absorb flavors and has a meaty texture when cooked, making it an excellent choice for vegetarian or vegan dishes.
3. The dish typically involves slicing the aubergine and baking it until it becomes tender and slightly caramelized.
4. The yogurt dressing complements the earthy flavors of the baked aubergine. It usually includes ingredients such as Greek yogurt, garlic, lemon juice, olive oil, and herbs like mint or parsley.
5. Aubergines are a good source of dietary fiber, potassium, and antioxidants. They also contain vitamins B6 and K, as well as minerals like copper and manganese.
6. Baking the aubergine helps retain its nutritional value while enhancing its natural flavors.
7. The yogurt dressing adds a tangy and creamy element to the dish, balancing the smoky flavors of the baked aubergine.
8. Baked Aubergine with Yogurt Dressing can be served as an appetizer, side dish, or even a light main course.
9. This dish is often enjoyed as part of a mezze platter, which is a selection of small, flavorful dishes served in Mediterranean and Middle Eastern cuisine.
10. The combination of baked aubergine and yogurt dressing is not only delicious but also provides a satisfying and healthy meal option for vegetarians and vegans.
11. You can experiment with different variations of the yogurt dressing by adding herbs like dill, cilantro, or basil, or incorporating spices like cumin or paprika to give it an extra kick.
12. Baked Aubergine with Yogurt Dressing is a visually appealing dish, with the contrasting colors of the golden-brown aubergine slices and the creamy white yogurt dressing.
13. This dish can be enjoyed warm or at room temperature, making it suitable for picnics, potlucks, or as a make-ahead dish for entertaining.
14. Baked Aubergine with Yogurt Dressing is a flavorful and nutritious way to incorporate more vegetables into your diet while enjoying a delicious and satisfying meal.
15. The dish is relatively easy to prepare and can be customized according to personal preferences and dietary restrictions.

Health benefits

Eating baked aubergine (also known as eggplant) with yogurt dressing can provide several health benefits. Here are some of them:

1. Nutrient-rich: Aubergines are a good source of vitamins, minerals, and dietary fiber. They contain vitamins A, C, and K, as well as potassium, manganese, and folate. Yogurt also offers essential nutrients like calcium, protein, and B vitamins.
2. Antioxidant properties: Aubergines contain various antioxidants, including nasunin, chlorogenic acid, and anthocyanins, which help protect against cellular damage caused by free radicals. Antioxidants can reduce the risk of chronic diseases and contribute to overall health.
3. Heart health: Both aubergines and yogurt can be beneficial for heart health. Aubergines are low in calories and fat while being high in fiber. The fiber content can help lower cholesterol levels and improve heart function. Yogurt, especially the low-fat or Greek variety, is a good source of protein without the high saturated fat content found in some other protein sources.
4. Digestive health: Aubergines are a rich source of dietary fiber, which aids in digestion and promotes regular bowel movements. Consuming fiber-rich foods can help prevent constipation and maintain a healthy digestive system. Additionally, yogurt contains probiotics, which are beneficial bacteria that support gut health and improve digestion.
5. Weight management: Baked aubergine with yogurt dressing can be a satisfying and low-calorie meal option, making it suitable for those aiming to manage their weight. The fiber and protein content in aubergines and yogurt contribute to a feeling of fullness, which may help control appetite and prevent overeating.
6. Blood sugar control: Aubergines have a low glycemic index (GI), meaning they do not cause a rapid spike in blood sugar levels. This characteristic, combined with the fiber content, can help regulate blood sugar levels. Yogurt, particularly the plain variety without added sugars, has a minimal impact on blood sugar levels.
7. Bone health: Yogurt is an excellent source of calcium, which is essential for maintaining healthy bones and teeth. Adequate calcium intake, along with vitamin D and other nutrients found in yogurt, can contribute to bone health and reduce the risk of osteoporosis.

It’s important to note that individual health benefits may vary, and it’s always advisable to consult with a healthcare professional or registered dietitian for personalized dietary advice.

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Baked Aubergine with Yogurt Dressing

Claudia

Baked Aubergine with Yogurt Dressing is a delicious and healthy vegetarian dish. Tender aubergine slices are roasted to perfection and topped with a creamy yogurt dressing. The aubergine absorbs the flavors during baking, becoming soft and flavorful, while the yogurt dressing adds a refreshing and tangy element to the dish. It's a simple yet elegant recipe that showcases the natural flavors of the ingredients and makes for a satisfying meal or side dish.

5 from 4 votes

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dinner, Lunch, Main Course, Side Dish

Cuisine Greek, Lebanese, Mediterranean, Turkish

Servings 4

Calories 650 kcal

Equipment

• Baking sheet or baking dish: To bake the aubergine slices or halves, you’ll need a baking sheet or a baking dish large enough to accommodate them.
• Knife: A sharp knife will be needed to slice the aubergine and prepare it for baking.
• Cutting board: Use a cutting board to slice the aubergine and any other vegetables or herbs you may want to add.
• Mixing bowl: For preparing the yogurt dressing, you’ll need a mixing bowl to combine the ingredients.
• Whisk or spoon: You’ll need a whisk or a spoon to mix the yogurt dressing ingredients together until smooth and well-combined.
• Measuring cups and spoons: Use measuring cups and spoons to accurately measure the ingredients for the yogurt dressing.
• Oven: This recipe requires baking the aubergine, so you’ll need an oven to cook it.
• Serving dish: Once the aubergine is baked and the yogurt dressing is prepared, you’ll need a serving dish to present the dish.

Ingredients

  

• 2 aubergines eggplants
• Olive oil
• 6 tbsp Greek yogurt
• 2 garlic cloves crushed
• Salt and pepper to taste
• 1 tsp paprika
• A small bunch of chopped parsley
• 2 pieces of salmon fillets
• lemon juice to serve

Instructions

 

• Preheat your oven to 400°F (200°C).
• Start by preparing the aubergines. For roasting aubergine halves (as shown in the video), make lengthwise and crosswise scores using a knife, going about 1 cm deep. If you prefer sliced aubergine, cut off the stem and slice them lengthwise into 1/2-inch thick pieces. If you prefer smaller portions, you can also cut them into rounds.
• Add the aubergine with the flesh down in a bowl filled with cold water and let the them soak for 5 minutes. Soaking helps to draw out any bitter compounds present in the aubergine.
• Lay the aubergines on a brown baking sheet and brush or sprinkle with olive oil. Make sure to coat them evenly. Sprinkle some salt and pepper on each slice.
• Place the salmon fillets, skin side down on a piece of brown baking paper, damped in water and crinkled so it can take the shape you need easily, turning the sides up, so the juices from salmon don’t combine with the aubergines. Season with salt and pepper and add them to the baking tray.
• Place the baking sheet with the aubergines and salmon fillets in the preheated oven. Bake for about 25-30 minutes, or until the aubergines and salmon are tender and golden brown. Flip the aubergine halfway through the cooking process to ensure even browning.
• While the aubergines are baking, prepare the yogurt dressing. In a small bowl, combine the Greek yogurt, crushed garlic cloves, paprika, chopped parsley and a pinch of salt and pepper. Mix well until all the ingredients are thoroughly combined.
• Once the aubergines and salmon fillets are ready, remove them from the oven and let them cool slightly.
• To serve, arrange the baked aubergine slices on a serving platter or individual plates together with a piece of salmon. Drizzle the creamy yogurt dressing over the top of aubergines. Add some lemon juice on top of the salmon. Sprinkle with more chopped parsley for added freshness and a pop of color.
• Enjoy the delicious combination of flavors and textures in this baked aubergine dish! It can be served as a side dish, appetizer, or even as a light main course.

Video

Notes

Using a brown paper baking sheet that is not whitened with chemicals is a great alternative to white paper sheets for baking. Brown paper sheets are typically made from unbleached parchment paper, which is a natural and environmentally friendly option. They are commonly used for lining baking sheets, pans, and as a non-stick surface for various baking purposes.

Here are a few benefits of using brown paper baking sheets:

1. Environmentally friendly: Brown paper baking sheets are usually made from sustainable and unbleached materials, which reduces the environmental impact compared to chemically whitened paper sheets.

2. Non-stick properties: These sheets have natural non-stick properties, making it easier to remove baked goods without sticking or tearing. This can be especially useful for delicate items like cookies or pastries.

3. Heat resistance: Brown paper baking sheets are designed to withstand high temperatures without burning or scorching. They are typically safe to use in ovens up to a certain temperature (check the packaging instructions for specific limits).

4. Versatility: You can use brown paper baking sheets for various baking applications, such as lining cake pans, baking cookies, or roasting vegetables. They provide a convenient and mess-free way to prepare and bake your favorite recipes.

However, it’s important to note that brown paper baking sheets should not be confused with regular brown paper bags or wrapping paper, as those may not be suitable for baking due to their potential chemical treatments.

When using any type of parchment paper, including brown paper baking sheets, it’s always advisable to follow the manufacturer’s instructions and recommended usage guidelines. This will ensure safe and effective results in your baking endeavors.

Keyword appetizer, baked aubergine, eggplant, gluten-free, grilled, healthy, herb-roasted chicken, Middle Eastern, side dish, summer dish, tahini, vegetarian, yogurt dressing

Note: Feel free to customize the recipe by adding additional spices or herbs to the yoghurt dressing according to your taste preferences. You can also garnish the dish with toasted pine nuts or a sprinkle of sumac for extra flavour.

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