This delicious eggplant and mozzarella skillet is a quick and easy recipe perfect for any meal. Combined with a flavorful yogurt herb sauce, it’s a satisfying dish that’s sure to please.
Preparation Time:
- Preparation: 20 minutes
- Cooking: 30 minutes
- Total: 50 minutes
Ingredients:
For the Skillet:
- 2 eggplants
- 4 eggs
- 1 onion
- Vegetable oil
- 1 pepper
- Spring onion
- Sweet paprika
- 60 grams (2 oz) mozzarella for pizza
For the Batter:
- 1 egg
- 1/2 cup milk
- Salt, to taste
- Pepper, to taste
- 2 tablespoons flour
For the Sauce:
- 1/2 cup yogurt
- 2 tablespoons mayonnaise
- Salt, to taste
- Pepper, to taste
- Dill, chopped
- Provencal herbs
Directions:
Prepare the Eggplant:
- Partially peel the eggplants if desired.
- Cut the eggplants into small cubes.
- Place the cubed eggplants in a bowl of water with a pinch of salt to remove bitterness. Let sit for 10 minutes, then drain and pat dry.
Cook the Eggs: 4. In a pot, boil 4 eggs for 10 minutes. Place in cold water to cool, then peel and cut in half.
Prepare the Vegetables: 5. Chop the onion and pepper. 6. In a large skillet, heat vegetable oil over medium heat. 7. Add the chopped onion and cook until soft. 8. Add the chopped pepper and cook for 5 minutes. 9. Add the eggplant cubes and cook for 5-7 minutes until tender.
Prepare the Batter: 10. In a bowl, beat 1 egg. 11. Add 1/2 cup milk, salt, pepper, and 2 tablespoons flour. Mix until smooth.
Combine and Cook: 12. Pour the batter over the cooked vegetables in the skillet. 13. Add the halved boiled eggs, chopped spring onion, salt, pepper, and sweet paprika. 14. Sprinkle 60 grams (2 oz) of mozzarella over the top. 15. Cover the skillet and cook until the cheese melts.
Prepare the Sauce: 16. In a small bowl, mix 1/2 cup yogurt, 2 tablespoons mayonnaise, salt, pepper, chopped dill, and Provencal herbs.
Serve: 17. Serve the eggplant and mozzarella skillet hot, with the yogurt herb sauce on the side.
Serving Suggestions:
- Serve with a fresh green salad for a complete meal.
- Pair with crusty bread or garlic bread to soak up the delicious sauce.
- Enjoy with a glass of white wine or iced tea.
Cooking Tips:
- Ensure the eggplant is well-drained after soaking to avoid excess water in the skillet.
- Use a non-stick skillet to prevent sticking and ensure easy cleanup.
- Adjust the seasoning to your taste preferences.
Nutritional Benefits:
- Eggplant: Low in calories, high in fiber, and rich in antioxidants.
- Eggs: Provide high-quality protein and essential vitamins.
- Yogurt: Contains probiotics, calcium, and protein.
Dietary Information:
- Vegetarian: This dish is suitable for vegetarians.
- Low-Carb: Contains lower carbohydrates, ideal for those on a low-carb diet.
- Gluten-Free: Use gluten-free flour to make this dish gluten-free.
Storage:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the skillet over low heat or in the microwave until warmed through.
Why You’ll Love This Recipe:
- Quick and Easy: Simple steps and quick preparation.
- Flavorful: A delightful combination of vegetables, cheese, and herbs.
- Nutritious: Packed with vitamins, protein, and antioxidants.
- Versatile: Great for breakfast, lunch, or dinner.
Conclusion:
This eggplant and mozzarella skillet with yogurt herb sauce is a delicious and healthy meal that’s easy to prepare. The combination of tender eggplant, melted cheese, and a flavorful yogurt sauce makes it a satisfying dish for any occasion. Enjoy this tasty and nutritious recipe with your family and friends. Bon appétit!