We’re salading today…and not just any salad…

Eggplant Salad…and we’re mixing in some peppers..

and some potatoes..

and we top it off with a delicious yogurt mayonnaise and garlic sauce!!

oh and guess what…

we’re serving it in edible cups…edible crispy cups!! And we’re doing it all right here…right now!!! :)))

 

Let’s start with the crispy cups..

 

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In the bowl of a standup mixer, combine the egg, butter, yogurt, olive oil, thyme, red pepper flakes, salt, and black fennel seeds.

Gradually add the flour, half cup at a time, and knead well after each addition.

 

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The resulting dough will be a non-sticky and rather greasy dough. Cover dough and rest for about 20 minutes.

 

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I used these fluted individual tart tins for shaping the crispy cups. You can use the backside of a cupcake pan or any other individual pans that are heat resistant.

Line the individual pans on a baking sheet. You do not need to grease them.

 

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Once the dough has rested, roll it out as thin as you can…you do not need to flour your work surface. The dough is greasy and therefore should not stick.

With a suitable cutter (bowl or large cutter), cut out the dough and place on top of the pan (or mold) your will be using. Keep in mind that the size of each cut out dough should be large enough to cover your mold.I used a 4 1/2 inch (11 c.m.) small bowl as a cutter.

 

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Now let’s start with the vegetables…we’re going to roast them :))

 

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Using a fork, pierce the eggplant all over.

Put the eggplant and peppers on an oven tray and place in the oven until roasted. You will need to check the oven every 5 – 7 minutes to make sure the peppers don’t burn and turn them around. They will roast faster than the eggplants.

 

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Cube the potatoes. Toss them with olive oil, garlic, red pepper flakes, thyme, salt and pepper.

 

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Cover them and bake them in the oven for about 40 minutes; remove and check with a fork. If they are soft, they are done.

 

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Chop the roasted eggplant and peppers. Combine with the baked potatoes.

Prepare the yogurt sauce by combining the yogurt, mayonnaise, garlic and salt.

 

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Pour the yogurt sauce on top of the vegetables and mix. Place a spoonful of the salad in the cooled crispy cups. Garnish and serve.

Eggplant Salad

 

 

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This recipe was adapted from Cahide Sultan’s blog

5.0 from 1 reviews
Eggplant Salad in Crispy Cups
Recipe type: Salad
Serves: 12
 
An amazing roasted eggplant and pepper salad covered in a delectable garlic yogurt sauce..
Ingredients
Crispy Cups Ingredients:
  • 1 egg
  • 50 grams (1/2 a stick) butter
  • ¼ cup olive oil
  • 1 heaped tablespoon yogurt
  • 1 teaspoon black fennel seeds
  • ½ teaspoon red pepper flakes
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • 1½ - 2 cups all purpose flour, sifted
Salad Ingredients:
  • 1 large eggplant
  • 2 red bell peppers
  • 1 green pepper
  • 2 large potatoes, peeled
  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 1 teaspoon thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon red pepper flakes
Sauce Ingredients:
  • 1 cup yogurt
  • 2 garlic cloves, crushed
  • 2 tablespoons mayonaise
  • ½ teaspoon salt
Instructions
Crispy Cups:
  1. Preheat oven to 190 degrees C (375 degrees C). Line the molds you are planning to use on a baking sheet.
  2. Combine the egg, butter, olive oil, yogurt, black fennel seeds, red pepper flakes, thyme and salt in the bowl of a standup mixer.
  3. Gradually add the flour half cup at a time, kneading well after each addition. The resulting dough will be a non-sticky greasy dough.
  4. Cover the dough and let rest for 20 minutes.
  5. Roll out the rested dough as thin as you can; if the dough is not rolled out thin, the cups will not be crispy.
  6. With a suitable cutter (bowl or large cutter), cut out the dough and place on top of the tins (or mold) your will be using. Keep in mind that the size of each cut out dough should be large enough to cover your mold.I used a 4½ inch (11 c.m.) small bowl as a cutter.
  7. Bake in preheated oven until golden brown - about 25 to 30 minutes.
  8. Remove from oven and let cool.
Salad:
  1. Preheat oven to 200 degrees C (390 degrees F)
  2. Using a fork, pierce the eggplant all over.
  3. Put the eggplant and peppers on an oven tray and place in the oven until roasted. You will need to check the oven every 5 – 7 minutes to make sure the peppers don’t burn. You will need to turn the peppers and eggplant around as they roast. The peppers may be done in about 20 minutes. The eggplant will take about 30 - 40 minutes to roast.
  4. Remove from oven and let cool for 10 minutes. The peel the transparent film that cover the peppers. Peel the eggplants. This procedure can be easily done by hand. If they have roasted properly, it will peel easily.
  5. Cube the potatoes and put in an oven dish.
  6. Toss them with olive oil, garlic, red pepper flakes, thyme, salt and pepper.
  7. Cover them and bake them in the oven for about 40 minutes; remove and check with a fork. If they are soft, they are done.
  8. Chop the roasted eggplant and peppers. Combine with the baked potatoes.
Sauce:
  1. In a medium sized bowl, combine the yogurt, garlic, mayonaise and salt and whisk until smooth.
  2. Pour the yogurt sauce on top of the vegetables and mix. Place a spoonful of the salad in the cooled crispy cups. Garnish and serve.

 

 

 

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