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Eggplant Yoghurt Salad

1 hrs 15 min·74 Views
Eggplant Yoghurt Salad

Flora Petrova

352 Recipes

A vibrant and zesty salad featuring roasted eggplant, fiery green chili, and a creamy yogurt dressing, seasoned with aromatic spices and lemon. Perfect as a side dish or a light appetizer.

Allergens
Vegetarian
Pescatarian
Halal
Gluten-Free
250kcal

6 Portions · 392 g

Protein
4 g
Carbohydrates
12 g
Fat
19 g
Fiber
5 g
  • German Food Composition Database (BLS) – the German national nutrient database.
  • Swiss Food Composition Database – for ingredients the BLS does not cover.
  • AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

6

g
  • Eggplants2
  • Green Chili Pepper1
  • Olive Oil1 tablespoon
  • Juice of Half a Lemon
  • Garlic Clove1
  • Salt
  • Black Pepper
  • Cumin Powder
  • Greek Yoghurt3 tablespoons

Prepare the Eggplants:

  1. 1

    Preheat your oven to 400°F (200°C).

  2. 2

    Wash the 2 eggplants.

  3. 3

    Prick the eggplants all over with a fork.

  4. 4

    Lightly drizzle the eggplants with 1 tbsp olive oil.

  5. 5

    Wrap each eggplant completely in aluminum foil.

Roast the Eggplants:

  1. 6

    Place the foil-wrapped eggplants on a baking sheet.

  2. 7

    Roast in the preheated oven for 45–60 min, or until the eggplants are very soft.

    Timer1 h
  3. 8

    Allow the eggplants to cool until they can be handled.

Grill the Chili:

  1. 9

    Wash the 1 green chili pepper.

  2. 10

    Grill the chili pepper over a direct flame or on a grill pan until the skin is charred and blistered.

  3. 11

    Allow the chili to cool, then peel off the charred skin.

  4. 12

    Cut the grilled chili pepper into small cubes.

Prepare the Eggplant Pulp:

  1. 13

    Remove the eggplants from the foil.

  2. 14

    Peel the skin off the eggplants.

  3. 15

    Using a fork, shred the tender eggplant pulp.

Season the Eggplant:

  1. 16

    Mince the 1 garlic clove.

  2. 17

    Add the minced garlic to the shredded eggplant.

  3. 18

    Season with salt, black pepper, and cumin.

  4. 19

    Add the juice from half a lemon.

  5. 20

    Add the cubed grilled chili.

  6. 21

    Mix thoroughly.

Add the Yogurt:

  1. 22

    Add 3 tbsp yoghurt to the eggplant mixture, or more, until you reach your desired consistency.

  2. 23

    Mix until well combined.

Chill and Serve:

  1. 24

    Cover the eggplant salad and chill in the refrigerator for at least 1 hour before serving.

    Timer1 h
  2. 25

    Serve chilled.

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