Dilled Yogurt Eggplant Spread
Dilled Yogurt Eggplant Spread Recipe - Flavorful and Healthy Appetizer
Introduction
Dilled Yogurt Eggplant Spread is a delicious and healthy spread that can be enjoyed as a snack or appetizer. This recipe combines the smoky flavor of grilled eggplant with the tangy taste of yogurt and the freshness of dill and parsley.
History
This recipe is inspired by traditional Middle Eastern and Mediterranean cuisine, where eggplant is a popular ingredient in many dishes. The combination of yogurt and herbs adds a unique twist to the classic eggplant spread.
Ingredients
How to prepare
- Coat the eggplant with olive oil and grill it.
- Transfer the grilled eggplant to a food processor.
- Add garlic, yogurt, lemon juice, dill, parsley, nuts, salt, and pepper to the processor.
- Process the ingredients until they are pureed.
- Serve the puree in a hollowed-out cabbage head or on a dish.
- If desired, you can dilute the puree with chicken broth to make a soup.
Variations
- Add roasted red peppers for a smoky and sweet flavor.
- Substitute Greek yogurt for a tangier taste.
- Top with feta cheese crumbles for added richness.
Cooking Tips & Tricks
Make sure to peel the eggplant before grilling to ensure a smooth texture.
- Adjust the amount of garlic and dill according to your taste preferences.
- For a creamier texture, you can blend the ingredients in a blender instead of a food processor.
Serving Suggestions
Serve the Dilled Yogurt Eggplant Spread with pita bread, crackers, or fresh vegetables for dipping.
Cooking Techniques
Grilling, blending
Ingredient Substitutions
Use Greek yogurt instead of non-fat yogurt for a creamier texture.
- Substitute pine nuts or almonds for walnuts.
Make Ahead Tips
This spread can be made ahead of time and stored in the refrigerator for up to 3 days.
Presentation Ideas
Serve the Dilled Yogurt Eggplant Spread in a hollowed-out cabbage head for a unique presentation.
Pairing Recommendations
Pair this spread with a crisp white wine or a refreshing cucumber mint cocktail.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop before serving.
Nutrition Information
Calories per serving
Calories: 120 per serving
Carbohydrates
Carbohydrates: 12g per serving
Fats
Total Fat: 8g per serving
Saturated Fat: 1g per serving
Proteins
Protein: 4g per serving
Vitamins and minerals
Vitamin C: 10% of the daily recommended intake per serving
Iron: 6% of the daily recommended intake per serving
Alergens
Contains: Tree nuts (walnuts)
Summary
This Dilled Yogurt Eggplant Spread is a nutritious and flavorful dish that is rich in vitamins, minerals, and healthy fats. It is a great option for a light and satisfying snack.
Summary
Dilled Yogurt Eggplant Spread is a flavorful and healthy dish that is perfect for snacking or entertaining. With its creamy texture and fresh herbs, this spread is sure to be a hit with your family and friends.
How did I get this recipe?
The first time I saw this recipe, I was immediately intrigued. It was a warm summer day and I was visiting my friend Margaret, who was known for her delicious homemade spreads and dips. As soon as I walked into her kitchen, I was hit with the aroma of fresh herbs and garlic.
Margaret greeted me with a warm smile and handed me a plate of crackers topped with a creamy, pale purple spread. "Try this," she said. "It's my dilled yogurt eggplant spread. I think you'll love it."
I took a bite and was instantly blown away by the flavors. The creamy yogurt paired perfectly with the smoky eggplant and tangy dill. It was unlike anything I had ever tasted before.
"Margaret, this is amazing!" I exclaimed. "Could you please teach me how to make it?"
Margaret chuckled and nodded. "Of course, my dear. It's a simple recipe, but the key is in the fresh ingredients and the love you put into it."
She handed me a notebook and a pen, and we spent the afternoon in her kitchen, me carefully jotting down every step and ingredient as Margaret walked me through the process.
First, we roasted the eggplants until they were soft and charred, then peeled off the skin and mashed them into a smooth puree. Next, we mixed in creamy Greek yogurt, minced garlic, chopped fresh dill, a squeeze of lemon juice, and a drizzle of olive oil.
As we worked, Margaret shared stories of how she had learned this recipe from a Greek friend many years ago. She had made some tweaks and additions over the years, but the basic recipe remained the same.
After we finished making the spread, Margaret spread it onto a fresh baguette and handed me a slice. I took a bite and closed my eyes, savoring the creamy, tangy flavors.
"Thank you, Margaret," I said. "I can't wait to make this for my family and friends."
As I left Margaret's house that day, I felt inspired and excited to share this new recipe with my loved ones. I couldn't wait to see their faces light up as they tasted the delicious dilled yogurt eggplant spread.
Over the years, I made this recipe countless times, always thinking of Margaret and the wonderful day we spent together in her kitchen. It became a staple at family gatherings and potlucks, always receiving rave reviews.
I loved the way this recipe brought people together, sparking conversations and creating memories. It was more than just a spread - it was a symbol of friendship and love, passed down from one cook to another.
And so, whenever I make my dilled yogurt eggplant spread, I am reminded of Margaret and the joy of sharing good food with the ones we love.
Categories
| Cabbage Recipes | Chicken Stock And Broth Recipes | Eggplant Recipes | Garlic Recipes | Lemon Juice Recipes | Low-calorie Recipes | Spread Recipes | Walnut Recipes | Yogurt Recipes |