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Eggplant Salad with Yogurt

This eggplant salad is a dish to savor! 
Author: Chef Tariq
PREP TIME10 minutes
COOK TIME20 minutes
TOTAL TIME30 minutes
Servings: 6 people
Cuisine: Middle Eastern

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

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.

Nutrition Per Serving

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
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