酸奶烤茄子 | Roasted Eggplant with Yogurt Sauce

 
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酸奶烤茄子 x 跨（社交）距離的分享

2020年 | 近日買了Alison Roman的烹飪書《Nothing Fancy》。隨著我們都減少外出，我便在家中試了一兩份食譜。相信大家都覺得，保持社交距離和居家防疫並非樂事，但對我來說，有時間去嘗試新食譜卻是意外的收穫。

這道酸奶烤茄子是我（和家人）至今最喜歡的菜式之一。我特別欣賞食譜容許我創新，因為麵包塊和酸奶醬都可以用不同方式演繹。日後我可能會把酸奶換掉，用帶點酸味的鷹嘴豆泥（hummus）代替；又或者用炸脆的薯仔或薯片取代脆口的麵包丁。希望你喜歡！

（我沒有為這頓飯拍照，這是我們家領養的小狗，在這個充滿挑戰的時期，牠實在是我們的英雄！）

份量： 4-6

所需時間：50分鐘

材料：

義大利茄子 3 個（中型，縱向切半）
橄欖油 3/4 杯
鹽
黑胡椒
蒜 2 瓣（切薄片）
紅辣椒 1 個（切薄片），或紅辣椒片 1 茶匙
麵包塊 1 杯（保留麵包皮，撕碎，大概1/2寸一塊）
全脂希臘酸奶或酸奶油 1 杯
醃檸檬 1 個 （切碎）
鮮檸檬汁 1 湯匙
薄荷或芫茜葉 1 杯

*想更DIY？自製鹽漬醃檸檬只需一星期：https://youtu.be/BhtZWraohb4?t=49 / https://toriavey.com/how-to/how-to-make-preserved-lemons/

步驟：

  1. 將焗爐預熱至425°F / 220°C。

  2. 用小刀在每個茄子的切側切幾個1/2寸長的縫。

  3. 將茄子切面朝上，放在烤盤的牛油紙上。平均地灑上1/2杯橄欖油，用鹽和胡椒粉調味，然後翻過來，茄子的切面向下。

  4. 焗40-45分鐘，直到茄子完全嫩滑、煮熟，底部呈金黃。

  5. 同時，調中火，用平底鍋燒熱餘下的1/4杯橄欖油。放入蒜頭和辣椒，用1-2分鐘爆香（但尚未呈啡色）。

  6. 加入麵包塊，用鹽和胡椒粉調味。邊煮邊攪拌3-5分鐘，直到麵包塊均勻烤成並呈金黃，盛起備用。

  7. 用小碗將酸奶、醃檸檬和1湯匙檸檬汁拌勻。如有需要，可加鹽、胡椒粉和更多檸檬汁調味。將酸奶醬塗在一個大碟上。

  8. 茄子焗熟後，將切面朝上，放在酸奶醬上。灑上麵包丁和香草即成。 

【備註】

有一次，我煮這道菜的時候分了神，不小心將薄荷葉跟酸奶醬混在一起，而非灑在上面，但原來我更喜歡這做法！

另外，由於我不想買醃檸檬，所以在網上找了個簡單食譜。我建議大家如果也是DIY的話，可以用2/3個而非整個檸檬，效果更佳。

這個麵包塊 + 酸奶醬 + 茄子的配搭簡直一流。食譜看上複雜，但做過一兩次後便會變得簡單。第一次時費了不少時間，但拆解了基本組成部分後（麵包、茄子、醬汁），效率自然也能提高！

這是我媽最喜歡的茄子菜式，而對爸爸來說也排名第二，僅次於魚香茄子。

食譜來源：https://www.epicurious.com/recipes/food/views/long-roasted-eggplant-with-garlic-labne-and-tiny-chile-croutons  

你做過這道菜嗎？在下面留言，分享你的回憶吧！

 

Roasted Eggplant with Yogurt Sauce x Sharing across the (Social) Distance

2020 | I had recently bought Alison Roman's cookbook Nothing Fancy and experimented with one or two recipes when we all went into social isolation mode. We can all agree social distancing/quarantine sucks, but the time I've had to explore new recipes is a definite silver lining.

This has been one of my (and my family's) favorite recipes so far. I like that both the croutons and the yogurt dressing could be very easily experimented with. Perhaps someday I'll swap the yogurt for a citrus-y hummus, or replace the crunchy croutons with some crispy potatoes or any other crisped up carb I have lying around the house. Hope you enjoy!

(I don't have a picture of the meal, but here's a picture of the puppy we adopted who has been the true hero during these challenging times!)

Serves: 4-6

Total cooking time: 50 minutes

Ingredients:

3 medium Italian eggplants, halved lengthwise
3/4 cup olive oil
Salt
Freshly ground black pepper
2 garlic cloves, thinly sliced
1 fresh red chilli, very thinly sliced, or 1 tsp crushed red pepper flakes
2 cups torn bread (crusty), in 1/2 inch pieces
1 cup full-fat Greek yogurt or sour cream
1 preserved lemon, finely chopped
1 tbsp fresh lemon juice
1 cup fresh mint or cilantro leaves

*Want to go DIY? Making your own preserved lemons only takes a week: https://toriavey.com/how-to/how-to-make-preserved-lemons/ / https://youtu.be/BhtZWraohb4?t=49 (Chinese only)

Steps:

  1. Preheat the oven to 425°F / 220°C.

  2. With a small knife, make a few 1/2 inch slits into the cut side of each eggplant.

  3. Place the eggplant cut side up on a baking tray with baking paper. Drizzle evenly with 1/2 cup olive oil. Season with salt and pepper, then turn over so that the eggplant is cut side down.

  4. Place in the oven for 40-45 minutes, until eggplant is completely tender, cooked through, and golden brown on the bottom.

  5. Meanwhile, heat the remaining 1/4 cup olive oil in a skillet over medium heat. Add the garlic and chilli and cook for 1 or 2 minutes until fragrant (but not yet browned). 

  6. Add the bread, season with salt and pepper. Cook for 3-5 minutes, stirring frequently, until the bread is evenly toasted and golden brown. Set aside.

  7. Combine the yogurt, preserved lemon, and 1 tbsp lemon juice in a small bowl. Season with salt, pepper, and more lemon juice if you like. Spread it on a large plate.

  8. Once the eggplant is ready, place it cut side up, on top of the seasoned yogurt. Scatter with the crispy bread and herbs before serving.

Contributor’s Note:

I was (failing at) multitasking while cooking this recipe, so I accidentally mixed the mint leaves into the yogurt sauce instead of sprinkling it on top. And I think I liked it better that way!

Also, I didn't want to buy preserved lemons so I found a quick recipe online. It worked out well but I would probably do about 2/3 of a lemon instead of a whole lemon if you are using that option.

The mixture of the croutons + yogurt sauce + eggplant is stellar. And, I think if you make it once or twice, it could actually become quite a quick recipe to make. I was pretty inefficient my first time, but now that I understand the components (bread, eggplant, sauce), I have a much better idea of how to streamline it!

According to my mom, this is her favorite eggplant recipe ever.  My dad says it's his #2 after 魚香茄子 (braised eggplant with garlic and chilli).

Recipe source: https://www.epicurious.com/recipes/food/views/long-roasted-eggplant-with-garlic-labne-and-tiny-chile-croutons  

Did you make this dish? Share your memory about it in the comment box below!

 
45-60 minsThe Shared Meal HKInternational, Yogurt, EggplantComment