Smoky Eggplant Salad With Yogurt and Mint Recipe

Name: Smoky Eggplant Salad With Yogurt and Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds medium-size eggplants; 1 teaspoon kosher salt; 3 garlic cloves, minced; 2 tablespoons lemon juice; 3 tablespoons extra-virgin olive oil, plus more for garnish; 1/2 cup plain whole yogurt; 1 teaspoon crumbled dried mint; 1 tablespoon pomegranate molasses, optional; 1 tablespoon roughly chopped mint, for garnish; 1 tablespoon roughly chopped parsley, for garnish; Red pepper flakes, for garnish

Servings: persons

2 pounds medium-size eggplants
1 teaspoon kosher salt
3 garlic cloves, minced
2 tablespoons lemon juice
3 tablespoons extra-virgin olive oil, plus more for garnish
1/2 cup plain whole yogurt
1 teaspoon crumbled dried mint
1 tablespoon pomegranate molasses, optional
1 tablespoon roughly chopped mint, for garnish
1 tablespoon roughly chopped parsley, for garnish
Red pepper flakes, for garnish

1
Put the whole eggplants on a barbecue grate over hot coals.
2
Turning frequently, cook until the skin is completely blackened and charred and eggplants begin to soften and collapse, about 10 minutes.
3
Alternatively cook them directly on a stovetop burner or under the broiler.
4
Set aside to cool.
5
Cut eggplants in quarters top to bottom and carefully separate the flesh from the skin with a spoon or paring knife.
6
Discard the charred skin.
7
Chop flesh roughly with a large knife or in a food processor and put it in a fine-meshed sieve to drain excess liquid.
8
Transfer eggplants to a mixing bowl.
9
Add salt, garlic, lemon juice, olive oil, yogurt and dried mint.
10
Mix well, then set aside to rest for a few minutes.
11
Check seasoning and adjust.
12
Put mixture in a low serving bowl.
13
Drizzle with pomegranate molasses, if using, and 1 tablespoon olive oil.
14
Sprinkle with chopped mint and parsley and a pinch of red pepper flakes.

289

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 pounds medium-size eggplants, 1 teaspoon kosher salt, 3 garlic cloves, minced, 2 tablespoons lemon juice, and more.

Yes, Smoky Eggplant Salad With Yogurt and Mint 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.

Smoky Eggplant Salad With Yogurt and Mint

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