Best Herbed Eggplant Slices Recipes

Roasted Eggplant with Garlic and Herbs image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings (3 cups)

Number Of Ingredients 8

2 large eggplants (3 pounds), unpeeled, cut into 1 1/2-inch chunks
2 tablespoons kosher salt
1/2 medium shallot
1 clove garlic
1/2 cup flat-leaf parsley, packed
2 tablespoons full flavored walnut oil
1/4 cup extra-virgin olive oil, plus as needed
1/2 teaspoon freshly ground pepper

Steps:

Put the eggplant pieces in a large colander and sprinkle all over with the 2 tablespoons kosher salt. Set in the sink to drain for about 30 minutes.
Preheat oven to 425 degrees F.
Put a baking sheet in the oven to heat for 10 minutes.
Meanwhile, peel and finely chop the shallot and garlic, and push to the side of the cutting board. Chop the parsley, then draw the shallots and garlic in with the herbs and chop them together, until finely chopped. Stir the aromatics and walnut oil together in a serving bowl.
Toss the purged eggplant with the olive oil and pepper. Carefully remove the hot baking sheet from the oven and brush or drizzle with olive oil. Spread the eggplant out on the pan and return to the oven. Roast until the eggplant is tender yet firm and rich brown, about 30 minutes. Remove from the oven, toss with garlic and herbs. Serve right away or at room temperature.

Crispy Eggplant with Herbed Yogurt Sauce image

Provided by Seamus Mullen

Categories appetizer

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 13

1 pound baby eggplant, sliced in 1/2-inch rounds (substitution: Japanese eggplant)
3 cups whole milk
1 cup all-purpose flour
1 cup chickpea flour
1 egg, lightly beaten
1 tablespoon dry yeast, bloomed in 1/2 cup of warm water
1 pinch saffron, bloomed in 1 quart water
6 cups canola oil
Herbed Yogurt Sauce, recipe follows
1 cup whole milk yogurt
1 lemon, zested
1/2 clove garlic, grated
1 tablespoon chopped fresh mint leaves

Steps:

Add eggplant slices to a large bowl and cover with milk.
In a large bowl, combine all-purpose flour and chickpea flour. In the center of the flour mixture, make a well and add the egg. Slowly pour in the bloomed yeast and saffron water while mixing with a wooden spoon to make a loose batter. Whisk to remove clumps and cover with plastic wrap. Set aside in a warm area for 45 minutes, or until the batter has risen in size.
Heat the oil to 475 degrees F.
Dip the eggplant, 1 slice at a time, in the batter and carefully add to the hot oil. Fry until the batter turns golden and begins to puff up. Remove slices to a plate lined with paper towels. Serve immediately with Herbed Yogurt Sauce for dipping.
Place the yogurt in a small bowl. Add the lemon zest, garlic, and mint, and gently fold to combine. Set aside.