Eggplant Salad with Yogurt

Hello Dear Friends,

Hours before iftar, I have a practical and delicious recipe for you. Roasted aubergine salad is a very popular flavor at our house, and it is often the first salad that comes to mind as it goes perfectly with almost any meal.

I usually prepare it with tomatoes and parsley as in my recipe, but the eggplant salad with yogurt has a special place too :) Although I always prefer roasting on the barbecue, I prefer to roast it either on the stove or in the oven because my house is not available. Since I don't want to waste much time at the stove in tight times, I roast it in the oven without much effort.

Peeling the roasted eggplants is usually difficult, if you try to peel them hot, your hand will burn. If you hold it under water, the flavor of the embers will flow away with the water and it will be no different from boiling.

One of the practical methods is to take the eggplants on a plate as soon as they are roasted and cover them with cling film in an airtight way. Peeling the eggplants that are sweating and cooling off from their shell quickly.

There is another method, which is the easiest of all and allows you to start the salad without wasting time. For this, it is enough to take the roasted eggplant on a cutting board, slit the middle and scrape the inside with the help of a spoon.
Love…

Ingredients for Eggplant Salad with Yogurt

• 4 medium eggplants
• 1 cup full-fat yogurt
• 2-3 cloves of garlic
• 1 tablespoons lemon juice
• 3-4 tablespoons of olive oil
• Salt

How to Make Eggplant Salad with Yogurt?

1. Wash the eggplants, dry them. Make a few holes in each with a knife and place on the baking sheet. Turn on the oven grill and turn the heat up to the highest setting.
2. Roast the eggplants. Take the roasted eggplants on the cutting board.
3. Split the middle and take out the inside with the help of a spoon. When all the eggplants are done, chop them coarsely with the help of a knife.
4. Mix the roasted eggplants, yogurt, salt, lemon juice and crushed garlic in a deep bowl.
5. Serve the salad on the serving plate with olive oil and olives.