Yogurt 101

This post is a part of a series of 101 ways to enjoy plain yogurt. (Keep scrolling down after you click on link to see the entire list.) For more information about yogurt in general, go to my Yogurt page.

I’d like to dedicate this particular post to all the kids out there who refuse to eat anything but white foods. The dips accompanied by some white bread and served on a white plate made me think of y’all.

93. Eggplant and Yogurt Dip

I’ve always wanted to like eggplant more than I actually do. This recipe is adapted from one in the New York Times Cookbook (which has been doing right by me quite a bit lately) takes eggplant to a happy place.

1 medium eggplant
1 cup Greek-style plain yogurt
1 clove garlic, peeled, smashed, and chopped fine
2 teaspoons freshly squeezed lemon juice (1/2 of a lemon)
1 teaspoon fresh mint, chopped fine
1 teaspoon olive oil

Roast the eggplant in the oven at 425 degrees Fahrenheit for 45 minutes to an hour until the eggplant has softened considerably. This can also be done on a grill set to medium heat for approximately 30 minutes. In both cases, coat the eggplant with spray oil and pierce several times with a fork prior to roasting.

Allow the eggplant to cool. Scoop out the pulp and discard the skin. (You should end up with roughly one cup of pulp, give or take.) Place the pulp, yogurt, garlic, lemon juice, mint, and olive oil in a small bowl and process with an immersion blender until smooth. (If you don’t have a handheld/immersion blender, you can use a food processor.) Serve with french or pita bread.

Yield: 1 1/2 cups
Prep-time: 10 minutes
Inactive prep-time: 1 hour

 

94. Tzatziki

The world is full to the brim with tzatziki recipes, but this one is inspired by one in Debroah Madison’s Vegetarian Cooking for Everyone. I’ve taken some liberties with it, so I’m not sure if she’d approve. My 6-year-old was a fan of this one.

1 small or 1/2 of a medium cucumber, peeled
1 cup Greek-style plain yogurt
Pinch salt
Pinch ground white pepper
1 clove garlic, peeled, smashed, and chopped fine
1 teaspoon fresh dill, chopped fine
1 teaspoon fresh mint, chopped fine
2 teaspoons freshly squeezed lemon juice (1/2 of a lemon)
1 teaspoon extra virgin olive oil

Remove the seeds from the cucumber by scraping them out with a spoon. Slice the cucumber thinly. In a small bowl, stir together the yogurt, salt, pepper, garlic, dill, mint, lemon juice, and olive oil. Add the cucumber and stir to incorporate. Serve with pita bread.

Yield: 1 1/2 cups
Prep time: 10 minutes

Author: Cindy

Born in Charleston. Raised in the Silicon Valley. Live near Hartford, Connecticut with my husband and two children. We have lots of tropical fish.

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