Eggplant Salad with Yogurt
Appetizers Simple Recipes Lacto-Ovo Vegetarian Recipes Vegetables Salads Yogurt Turkish
I'm a big fan of eggplant salad. In fact, it's one of my favorite foods. I like it best simple, in the version with onion. Recently though, I discovered a new favorite: a kind of tzatziki with eggplant.
Since I usually bake eggplants in the oven, and the natural smoky flavor they would get from grilling is missing, I found a simple and natural solution to fix this problem: adding smoked salt 😉
Ingredients
2 large eggplants (about 1 kg)
250g Greek yogurt
1-2 teaspoons garlic mayonnaise
3 tablespoons lemon juice
1 teaspoon smoked salt
2 tablespoons oil
How to prepare eggplant salad with yogurt
- Cut the eggplants in half lengthwise and score diamond patterns on top (see photo 2). Brush the scored surface with oil. Bake the eggplants in the oven at 240°C (465°F) for about 25-30 minutes, until soft and slightly browned on top.
- Scoop out the flesh from the eggplants using a wooden spatula. Put the eggplant pulp in a strainer, sprinkle with 2 tablespoons lemon juice and let cool and drain. After cooling, I put the pulp on a plate, covered it with plastic wrap and refrigerated it, because I like eggplant salad to be cold.
- Chop the eggplant pulp. Add the smoked salt and oil and mix well.
* if you roasted the eggplants on a grill, reduce the amount of smoked salt depending on the natural smoky flavor the eggplants picked up - Add the yogurt and garlic mayonnaise and mix. Check the salad for salt and if needed add regular (not smoked) salt. If necessary, add more lemon juice (I added 1 more tablespoon of juice).
- When serving, I sprinkled the eggplant salad with a little black pepper and chili flakes and drizzled it with a little olive oil. Serve the salad with flatbread or Arabic bread.
Smokes sea salt (flakes)
Scored eggplants, greased with oil
Roasted eggplant
Draining the eggplant pulp
Chopping the eggplant pulp
Eggplant Salad with Yogurt
