Go Back Email Link
–+ servings

Eggplant Salad with Yogurt

This eggplant salad is a dish to savor! 
Leave a rating!
Print
Cuisine: Middle Eastern
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 people
Calories: 195kcal
Author: Chef Tariq

Ingredients

  • 6 Eggplant small
  • 1 cup Yogurt
  • 2 Garlic Cloves crushed
  • 4 tsp Olive Oil
  • ¼ cup Mint fresh, chopped
  • ¼ cup Fennel Greens chopped
  • 3 Spring Onions chopped
  • 3 tbsp Lemon Juice
  • ½ tsp Salt
  • ½ tsp Black Pepper ground
  • 1 tsp Sumac
  • 1 tsp Green Chili chopped
  • 2 tbsp Pine Nuts raw
US Customary - Metric

Instructions

  • Preheat oven to 400°F (200°C).
  • Slice eggplant into rounds. Place on tray and bake for 20 minutes or until done.
  • In a bowl mix the yogurt, garlic, olive oil, mint, fennel, green onions, lemon juice, salt, and pepper.
  • Add the cooked eggplant to the yogurt mixture and mix in.
  • Add pine nuts, sumac, and chili peppers. Mix thoroughly. 
  • Serve.

Video

Nutrition

Calories: 195kcal | Carbohydrates: 31g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 223mg | Potassium: 1166mg | Fiber: 14g | Sugar: 18g | Vitamin A: 285IU | Vitamin C: 16.4mg | Calcium: 101mg | Iron: 1.4mg