Tortillas with Cucumbers, Eggplant and Minted Yogurt

Tortillas with Cucumbers, Eggplant and Minted Yogurt Recipe - Vegetarian Food from Mexico

Region / culture: Mexico | Servings: 2 |

Vegetarian diet

Introduction

Tortillas with Cucumbers, Eggplant and Minted Yogurt is a refreshing and flavorful dish that combines the earthy flavors of eggplant with the cool crunch of cucumber and the tangy freshness of minted yogurt. This recipe is perfect for a light lunch or a quick and easy dinner.

History

This recipe is a modern twist on traditional Mediterranean flavors. The combination of eggplant, cucumber, and yogurt is a classic one in many Mediterranean cuisines, and this recipe puts a new spin on it by wrapping it all up in a tortilla for a convenient and portable meal.

Ingredients

4 tbsp olive or vegetable oil
1 medium eggplant, thinly sliced
1 medium cucumber, thinly sliced
Small handful of fresh mint, chopped
Small handful of cilantro, chopped
2 tbsp chives, chopped
1 green chili, seeded and thinly sliced
7 oz (198 g) plain, low fat yogurt
2 tbsp mayonnaise
2 large flour tortillas
salt and pepper to taste
paprika to garnish

How to prepare

Heat the oil in a frying pan. Add the eggplant and sauté for approximately 10 minutes or until it turns golden brown. Drain the eggplant and set it aside to cool.
In a medium-sized bowl, combine mint, cilantro, chives, chili, yogurt, and mayonnaise. Season with salt and pepper to taste.
Place the eggplant slices on top of the tortillas.
Evenly spread the yogurt sauce over the eggplant.
Arrange cucumber slices on top of the sauce.
Roll up each tortilla and garnish with paprika before serving.

Variations

Add some grilled chicken or shrimp for extra protein.
Use different herbs in the yogurt sauce, such as dill or parsley.
Swap out the eggplant for zucchini or bell peppers.

Cooking Tips & Tricks

Make sure to slice the eggplant and cucumber thinly for even cooking and easy rolling.

- Be sure to drain the sautéed eggplant well to remove any excess oil before assembling the tortillas.

- Adjust the amount of chili to suit your spice preference.

- Feel free to customize the herbs in the yogurt sauce to your liking.

Serving Suggestions

Serve these tortillas with a side salad or some roasted vegetables for a complete meal.

Cooking Techniques

Sautéing the eggplant until golden brown adds a delicious depth of flavor to this dish.

Ingredient Substitutions

Use Greek yogurt instead of plain yogurt for a thicker sauce.

- Substitute sour cream for mayonnaise for a tangier flavor.

Make Ahead Tips

You can prepare the yogurt sauce and sauté the eggplant ahead of time and assemble the tortillas just before serving.

Presentation Ideas

Garnish the tortillas with a sprinkle of paprika and a sprig of fresh mint for a beautiful presentation.

Pairing Recommendations

Pair these tortillas with a glass of chilled white wine or a refreshing iced tea.

Storage and Reheating Instructions

Store any leftover tortillas in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or in a skillet until warmed through.

Nutrition Information

Calories per serving

Each serving of Tortillas with Cucumbers, Eggplant and Minted Yogurt contains approximately 300 calories.

Carbohydrates

Each serving of Tortillas with Cucumbers, Eggplant and Minted Yogurt contains approximately 35 grams of carbohydrates.

Fats

Each serving of Tortillas with Cucumbers, Eggplant and Minted Yogurt contains approximately 15 grams of fats.

Proteins

Each serving of Tortillas with Cucumbers, Eggplant and Minted Yogurt contains approximately 8 grams of proteins.

Vitamins and minerals

This dish is rich in vitamins and minerals, particularly vitamin C from the cucumber and mint, and potassium from the eggplant.

Alergens

This recipe contains dairy (yogurt and mayonnaise) and gluten (tortillas).

Summary

Tortillas with Cucumbers, Eggplant and Minted Yogurt is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Tortillas with Cucumbers, Eggplant and Minted Yogurt is a delicious and nutritious meal that is easy to make and full of Mediterranean flavors. Enjoy this dish for a light and satisfying lunch or dinner.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a warm summer day, and I had been invited to a friend's backyard barbecue. As I walked towards the grill, I caught a whiff of something delicious wafting through the air. Curious, I made my way over to see what was cooking.

To my surprise, my friend was grilling up some tortillas filled with cucumbers, eggplant, and minted yogurt. I had never seen anything like it before, and I was intrigued by the combination of flavors and textures.

As I watched my friend prepare the dish, I was struck by how simple and yet how delicious it looked. The tortillas were soft and warm, the cucumbers crisp and cool, the eggplant smoky and tender, and the minted yogurt creamy and refreshing. I knew right then and there that I had to learn how to make it myself.

After the barbecue was over, I asked my friend for the recipe. She told me that she had learned it from a cookbook she had picked up at a flea market years ago. She promised to make me a copy of the recipe, and a few days later, she dropped it off at my house.

I poured over the recipe, studying each ingredient and step carefully. I was determined to master this dish and make it my own. I started by gathering all the necessary ingredients – tortillas, cucumbers, eggplant, yogurt, fresh mint, garlic, lemon, olive oil, salt, and pepper.

I began by preparing the minted yogurt. I finely chopped the fresh mint and minced the garlic, then mixed them into a bowl of plain yogurt along with a squeeze of lemon juice and a drizzle of olive oil. I seasoned the mixture with a pinch of salt and pepper, then set it aside to let the flavors meld together.

Next, I turned my attention to the eggplant. I sliced it into thin rounds, then brushed each slice with olive oil and sprinkled them with salt and pepper. I grilled the eggplant until it was soft and slightly charred, then removed it from the heat and set it aside.

I then sliced the cucumbers into thin rounds and lightly seasoned them with salt and pepper. I warmed the tortillas on the grill until they were soft and pliable, then began to assemble the dish.

I spread a generous dollop of the minted yogurt onto each tortilla, then topped it with a few slices of grilled eggplant and a handful of cucumber slices. I drizzled a little more of the minted yogurt on top, then folded the tortilla in half to create a delicious, handheld meal.

As I took my first bite, I was transported back to that warm summer day at my friend's barbecue. The flavors were just as I remembered – the smoky eggplant, the cool cucumbers, the tangy yogurt, and the fresh mint all coming together in perfect harmony.

I knew I had found a new favorite recipe, one that I would cherish and share with family and friends for years to come. And so, with each bite, I savored not only the flavors of the dish, but also the memories of how I came to learn it – through a chance encounter at a backyard barbecue and a little bit of culinary curiosity.