Roasted eggplant with yogurt is a mainstay of Ottoman and Turkish cuisine, where baked vegetables are balanced by fresh, tangy sauces. This dish combines creamy and crunchy textures in the same bite. Its rustic aesthetic made it a favorite of gastronomic photography on social networks.
Mediterranean
Roasted eggplant salad
Roasted eggplant salad with yogurt, pomegranate and fresh herbs.
- Turkey
- Salad
- Vegetarian
- Light
- High fiber
- easy
- lactosa
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 245 kcal
- Protein 6 g
- Fiber 7 g
- Carbohydrates 22 g
- Fat 16 g
- Sodium 280 mg
Story behind the dish
Preparation
Roasted eggplant salad is a Turkish preparation with easy difficulty. Reserve about 45 minutes in total (15 for mise en place and preparation, 30 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 2 large eggplants.
- Have ready: 80 ml of extra virgin olive oil.
- Have ready: 200 g of Greek yogurt.
- Have ready: 2 cloves of minced garlic.
- Have ready: 1 teaspoon smoked paprika.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Cut eggplants into cubes
Cut eggplants into cubes, salt and rest for 15 minutes; dry and spray with oil. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
-
Roast at 220 C for 30 minutes until golden brown and creamy inside.
Roast at 220 C for 30 minutes until golden brown and creamy inside. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Mix yogurt with garlic
Mix yogurt with garlic, lemon, salt and pepper for fresh sauce. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
-
Arrange hot eggplant on plate; add roasted cherry tomatoes
Arrange hot eggplant on plate; add roasted cherry tomatoes.
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Cover with yogurt sauce and sprinkle with smoked paprika.
Cover with yogurt sauce and sprinkle with smoked paprika.
-
Decorate with pomegranate
Garnish with pomegranate, mint, parsley and walnuts; serve warm.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with extra protein by adding chickpeas, hard-boiled egg or canned tuna.
- Creamier version with a touch of avocado or feta cheese.
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