Smoky Eggplant Salad with Cucumber Raita Recipe

Name: Smoky Eggplant Salad with Cucumber Raita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Six 1-pound narrow eggplants; 2 garlic cloves, minced; 1/4 cup extra-virgin olive oil; 1/4 cup chopped mint; 1/4 preserved lemon, peel only, minced; 1 1/2 tablespoons fresh lemon juice; 1/4 teaspoon finely grated lemon zest; Salt and freshly ground pepper; 1 medium cucumberpeeled, halved lengthwise, seeded and finely diced; 1 cup plain whole milk yogurt; 2 tablespoons grated onion

Servings: persons

Six 1-pound narrow eggplants
2 garlic cloves, minced
1/4 cup extra-virgin olive oil
1/4 cup chopped mint
1/4 preserved lemon, peel only, minced
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon finely grated lemon zest
Salt and freshly ground pepper
1 medium cucumberpeeled, halved lengthwise, seeded and finely diced
1 cup plain whole milk yogurt
2 tablespoons grated onion

1
Preheat the oven to 500.
2
Prick the eggplants in a few places with a sharp knife.
3
Bake them on 2 rimmed baking sheets until very soft, about 50 minutes.
4
Preheat the broiler.
5
Broil the eggplants 3 inches from the heat until blackened on top, about 3 minutes.
6
Let cool slightly.
7
Slit the eggplant skins and scrape out the flesh, discarding as many seeds as possible.
8
Finely chop the eggplants, transfer to a bowl and pour off any accumulated eggplant liquid.
9
Stir the garlic, olive oil, mint, minced preserved lemon peel, lemon juice and grated lemon zest into the chopped eggplant.
10
Season with salt and pepper.
11
Put the cucumber in a colander set over a bowl and sprinkle with a large pinch of salt.
12
Let stand for 10 minutes.
13
Rinse the cucumber and pat thoroughly dry.
14
Transfer to a bowl and stir in the yogurt and grated onion.
15
Season with salt and pepper.
16
Serve the cucumber raita and eggplant salad together, at room temperature.

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Six 1-pound narrow eggplants, 2 garlic cloves, minced, 1/4 cup extra-virgin olive oil, 1/4 cup chopped mint, and more.

Yes, Smoky Eggplant Salad with Cucumber Raita falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Smoky Eggplant Salad with Cucumber Raita

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions