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eggplant salad
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Eggplant Salad with Yogurt

This eggplant salad is a dish to savor! 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Cuisine: Middle Eastern
Category: Salad, Vegetarian
Servings: 6 people
Calories: 195kcal
Author: Chef Tariq



  • 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.



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