Eggplant with Urfa Biber Yogurt Recipe

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Max Falkowitz

Eggplant takes well to the dark, sultry flavors of urfa biber, all the more so when charred first over blistering heat. Use a high-fat strained yogurt for the sauce, or it might break.

Recipe Facts

Active: 10 mins
Total: 10 mins
Serves: 4 servings

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Ingredients

  • 1 pound eggplant, chopped into large cubes

  • 6 cloves garlic, minced

  • 1 1/2 tablespoons urfa biber

  • 2 teaspoons cumin seed, toasted

  • 1 cup strained (Greek) yogurt

  • Chopped cilantro, for garnish

Directions

  1. Toss eggplant with several heavy pinches of salt and place in a colander over sink. Let sit for 30 minutes.

  2. Heat a cast iron skillet on high until it smokes, then add just enough olive oil to thinly coat bottom. Add eggplant and toss to coat with oil. Stir infrequently for five minutes until eggplant develops a char on several sides. Reduce heat to medium and cook until eggplant is very tender, stirring more frequently than before to prevent burning.

  3. Add garlic, urfa biber, and cumin and cook for 1 minute or until spices are aromatic, then turn off heat and quickly stir in yogurt to coat. Cook until yogurt sauce tightens slightly and little pools of orange oil form. Add salt to taste and serve immediately with a garnish of chopped cilantro.

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Nutrition Facts (per serving)
92 Calories
1g Fat
15g Carbs
8g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 92
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 3mg 1%
Sodium 110mg 5%
Total Carbohydrate 15g 6%
Dietary Fiber 4g 15%
Total Sugars 6g
Protein 8g
Vitamin C 3mg 15%
Calcium 97mg 7%
Iron 2mg 9%
Potassium 316mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)