White eggplant salad with yogurt and sesame

White eggplant salad with yogurt and sesame

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Everyone prepares that more exotic ganous. in the absence of tahini pasta [I know -I know I could make it] I prepared eggplant with sesame and sesame oil. I also told you about how much I like eggplants: thin skin, pleasant "non-fishy" taste !!!

  • 3 eggplants with white peel
  • 100 ml low-fat yogurt
  • 1 tablespoon sesame oil
  • 2 tablespoons Omega 3 oil
  • 3 tablespoons chopped onion
  • 1 tablespoon chopped green parsley
  • 2 tablespoons sesame seeds
  • salt
  • white pepper

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION White eggplant salad with yogurt and sesame:

  1. The eggplants are washed, wiped and pricked with a fork from place to place.

  2. Put in the oven for 15-20 minutes until they start to soften.

  3. Remove the eggplants from the oven and cut them at the top. Using a spoon, remove the core.

  4. Chop the eggplant on a wooden board, preferably with a special wooden eggplant. If you do not have a stainless steel knife.

  5. Mix the chopped eggplant with salt and yogurt.

  6. Add the greens and incorporate the oil by mixing with a fork [downward-upward movement].

  7. At the end, sprinkle sesame seeds on top.

  8. Serve eggplant salad with your favorite vegetables.

  9. I sprinkled a little feta when serving.

Tips sites


Chop the eggplant on a wooden board with a special wooden chopper so that it does not oxidize. If you don't have one, use a stainless steel knife !!!


Sesame oil has a strong specific aroma added one by one and tasted to determine how you like it.

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Eggplants are vegetables often used in traditional Middle Eastern, Italian and Greek dishes in particular. Rich in dietary fiber and B vitamins but also a good source of essential minerals, especially manganese, copper and potassium. Eggplant phytonutrients nourish the brain, and antioxidants protect cells. All the dietary fiber found in eggplant helps maintain blood sugar levels, which explains why they have traditionally been used to manage and prevent diabetes.

Despite the fact that it sounds a little strange, baba ganouj jump is incredibly easy to do. It tastes slightly sweet.

Baba ghanouj salad is a great alternative to eggplant salad, being a & lta href = "http://www.bucatarulpriceput.ro/zacusca-de-vinete-cu-ardei-copti-reteta-traditionala.html" title = "zacusca of eggplant with baked peppers "& gtreteta with eggplant & lt / a & gt in great demand in western countries. The most popular and traditional baba ghanouj recipe is the one with tahini that has a demented taste.

I challenge you to prepare this variant of oriental vaba bhan ghanouj salad and I am convinced that it will be to your liking.

First we put the eggplants in a tray, then we lightly prick them with a knife so as not to explode in the oven. Put them in the preheated oven at 200 degrees Celsius for about an hour or until they soften very well.

You turn them from time to time to return evenly.

They can also be baked either on the stove flame or on a grill in the yard.

After the eggplants are baked, remove them and let them cool for 15 minutes so that they can be peeled more easily.

As soon as you finish peeling the eggplants, put them in a sieve, on top of a bowl and let them drain very well for 30 minutes. If you are in a time crisis you can put them under a stream of cold water and then squeeze the pulp in your hand to drain the water.

After they have drained very well, they are put in a food processor to chop them.

Scrape the garlic cloves in a bowl over the chopped eggplant followed by tahini (a sesame paste), lemon juice, olive oil and mix well.

Optionally you can add two tablespoons of yogurt and a little cumin. In some recipes they are put in others not.

At the end add salt to taste and mix very well.

Before serving, leave in the fridge for at least two hours. Baba ghanouj salad is served only cold.

1-2 matching eggplants,
10-15 nuts,
50 ml walnut or olive oil,
1 teaspoon coriander berries, freshly ground,
salt pepper,

The eggplants are baked on a tray on the stove. Or put them on a tray covered with aluminum foil. Bake in the oven for 15 minutes at 200 ° C.

Allow to cool, peel, chop and place in a bowl.

Add the oil, little by little, stirring constantly with the mixer.

When it is fine, add the chopped walnut kernels, coriander, salt and pepper.

Serve with toast.

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 from 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 warmly add 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.

Baked eggplant with yogurt and pomegranate sauce

Today we do Baked eggplant with yogurt and pomegranate sauce. Do you want to? It is a surprisingly simple and tasty recipe. Not to mention the famous.

The recipe belongs to the famous British chef of Israeli origin, Yotam Ottolenghi and is tested worldwide. And now it's her turn to be tested in the "Readings and Flavors" kitchen.

Who is the happy owner of the book "Plenty" written by Ottolenghi (you can find it here in electronic format) will be able to test the recipe guided by the steps described there. But the original recipe is also published on the net. That's how I found it and got it from here.

As I told you at the beginning, it is a very easy recipe to make. Basically, the eggplants are baked, cut and notched beforehand, with a knife. Wait 40-45 minutes until they bake, another 5 at least until they cool down and then, pour a yogurt sauce over them, some pomegranate seeds and ready our lunch or dinner.

A recipe that fits perfectly in the style of the recipes I have become accustomed to so far. Simple, practical, without big headaches but special.

The only thing more difficult to do is to have at hand, at home, a pomegranate and some specific spices. Yottam Ottolenghi uses za & # 8217atar as a spice, a spice with origins in the Middle East. Basically, this is a combination of marjoram, oregano, sumac, sesame, salt, thyme, basil, which can be made at home. Adi Hadean also gives us the recipe for a homemade za & # 8217atar.

Well, now, don't be disappointed and discouraged if you don't have every spice on the list. No problem. Adapt the recipe and make yourself hungry and cook eggplant in the oven in yogurt sauce, seasoning with what you have. An oregano, some marjoram or some sesame are common spices and common in the kitchen, so you may already have them.

But what not to give up is the pomegranate. Without the sweet and sour pomegranate seeds, the eggplant recipe in the oven with yogurt sauce doesn't seem to have the same charm. I didn't have a toothpaste in the house or all the ingredients to make it, but that didn't stop me from testing it and I'll tell you it's absolutely wonderful.

See here another version of baked eggplant with olive oil and spices
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And what is more important, and I insist on this aspect, is the fact that it is a simple recipe and an easy recipe to make. I would also say fast if we were to take into account only the preparation time. Like the rest is made in the oven. We can do something else while we wait for the eggplants to ripen.

Baba Ganoush (eggplant salad with tahini) - recipe


• 2 large eggplants
• 2 cloves of garlic
• 4 tablespoons of tahini
• 1 tablespoon of lemon juice
• for decoration and serving: olive oil, spices, parsley, toast

For the salad to taste, the eggplant must be baked first. You can do this on the grill or on the grill. Or you can choose a faster method.

Turn the oven to 200 degrees Celsius. Cut the eggplant in half. Make a few cuts in the shell. Sprinkle with salt and let them sit for a few minutes, then dab them with a napkin.

Lay the oven tray with baking paper. Place the eggplant face down on the baking paper and sprinkle with olive oil. let them bake at 200 degrees Celsius for about 30-40 minutes, until they soften well. Allow to cool, then remove the pulp from the shell with a spoon and let it drain for 3 minutes in a sieve.

Then place the eggplant pulp in the robot bowl with the S blade. Add the tahini, lemon juice, garlic, salt and spices to taste. Mix for a few minutes, until it is fine.

Transfer the pasta to a bowl. Garnish with olive oil and parsley leaves. It can be served with sticks or toast.

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Source: Suzy, The Mediterranean Dish.com, EASY BABA GANOUSH RECIPE: https://www.themediterraneandish.com/baba-ganoush-recipe/

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

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 the 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)

2 eggplants
olive oil
lemon & acircie juice
black pepper
fried sesame seeds
1 clove of garlic.

Cut the eggplant into rounds, salt and place on the grill.
Meanwhile, prepare a dressing of garlic, salt, pepper and half of the ground sesame seeds. Then mix the lemon juice and oil to result in a creamy dressing.
Mix the eggplant slices with this dressing when they are hot to absorb all the flavors.
It can be eaten with a salad with tomatoes, onions, parsley, quinoa, olive oil, lemon juice, salt and pepper.

Video: μελιτζανοσαλάτα 4ος τρόπος (May 2022).