Microwave eggplant until tender.
Transfer to
arge fresh eggplants. Peel eggplant using a sharp vegetable peeler
00b0F. Carefully scoop flesh from eggplant halves, leaving a 1/2
Place eggplant in a colander and sprinkle with salt. Let stand for 30 mins. Rinse eggplant under cold water then drain on paper towels.
Preheat grill.
Brush both sides of eggplant with oil and season. Grill until browned on both sides and tender. When cool enough to handle, remove skin.
Transfer eggplant to a food processor along with remaining ingredients. Process until combined. Chill for 3 hours or overnight. Season to taste.
an over medium heat. Spray eggplant with oil and cook, in
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
00 degrees F. Puncture the eggplant all around with a sharp
lesh.
Combine eggplant flesh, 2/3 cup Greek yogurt, garlic, 4
o medium-high. Prick the eggplant all over with a fork
alt all over.
Season eggplant, zucchini, and 1 red onion
ubbly.
Meanwhile, prepare the Greek Salad and Tzatziki Sauce. Place
-inch border inside each eggplant half. Scoop out the flesh
igh heat.
Brush the eggplant slices with oil and season
Gas Mark); pierce the eggplant all over with a fork
ilicone baking mats.
Combine eggplant, olive oil, salt and black
Combine the beef, garlic, tomato paste, onion, chili pepper, parsley, breadcrumbs and egg in a large bowl. Shape the mixture into four patties.
Combine the yogurt and hummus in a small bowl.
Cut the eggplant into 6 slices lengthwise; discard the 2 skin-side pieces.
Cook the patties and the eggplant, in batches, on a heated oiled grill pan (or on the grill) until browned on both sides and cooked through.
Spread the cut-sides of toasted bread with the yogurt mixture. Sandwich the arugula, eggplant and patties between toast pieces.
Place eggplant in a colander and sprinkle
Preheat the oven to 400\u00b0F. Place whole eggplant in a roasting pan. Bake for 40 mins, or until tender. Halve lengthwise and allow to cool.
Meanwhile, combine yogurt and garlic in a bowl. Season to taste.
Cut eggplant into 1-inch cubes and arrange on a serving platter or in a shallow bowl. Sprinkle with sugar and drizzle with olive oil and lemon juice. Set aside for 10 mins.
Drizzle 1/4 cup yogurt mixture over eggplant, then sprinkle with parsley. Serve with lemon wedges and remaining yogurt mixture.
o 375F (190C).
Pierce eggplant in several places with tines
Preheat grill or grill pan. Coat pan with cooking spray. Brush eggplant, tomatoes and red onion with vinaigrette. Grill vegetables for 3 mins, turning once. Let cool.
Spread each pita with 2 tbsp tzatziki then fill with vegetables. Wrap in plastic wrap until ready to serve with additional tzatziki.