Turkish Dinner
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| Wed, 03-30-2005 - 3:49pm |
Turkish Chicken Breast and Roasted Eggplant Puree (Phase 1)
TURKISH CHICKEN BREAST
Ingredients:
2 chicken breasts (on the bone, skinned)
1 T. lemon juice
1 C. low-fat or fat free plain yogurt
2 cloves minced garlic
1 T. minced fresh ginger (or 1/2 T. dried)
2 tsps. hot paprika
1 1/2 tsps. dried mint
1/2 tsp. salt
Preparation:
Sprinkle lemon over chicken. Whisk together yogurt, garlic, ginger, paprika, mint and salt in separate bowl. Pour over chicken and marinate 1 hour or overnight. Remove chicken from marinade (discard marinade) and broil until browned on top. Reduce oven to 400 degrees and bake until chicken is cooked through.
ROASTED EGGPLANT PUREE
Ingredients:
2 large eggplants
1 1/2 T lemon juice
2 T olive oil
2 cloves garlic, finely minced
1/2 cup drained yogurt (place yogurt in cheescloth or a coffee filter overnight)
1 T chopped fresh dill, mint or cilantro
1 jalapeno pepper, minced
1/4 C. toasted walnuts, chopped
salt and pepper to taste
Preparation:
Pierce eggplants and broil (whole), turning frequently until charred all over and very soft (about 15-20 minutes). Place in colander until cool enough to handle. Carelfully remove skin and seeds. Put eggplant in colander to release more bitter juices. Coarsely puree eggplant in food processor. Add yogurt and puree a bit longer. In samll saute pan, saute garlic in oil. Add eggplant mixture and remaining ingredients. Serve warm or at room temp.
Enjoy!
Karen :)


Hi Umm Imran,
I had been to a Turkish restaurant recently in NYC and had something similar, then did an internet search and found these recipes. The eggplant puree was better at the restaurant. I'm going to try to improve it! I am going to try to contact them to see if they will share their recipe. The nice thing about the eggplant is that it is a great substitution for potatoes as a side dish.
Karen :)