Best Smoky Eggplant And Yogurt Salad Recipes

SMOKY EGGPLANT SALAD WITH YOGURT AND MINT

Smoky Eggplant Salad With Yogurt and Mint image

This tart Turkish-style salad is meant to be served with triangles of warm pita or other flatbread for dipping. At the market, choose eggplants that are firm and shiny; they will taste sweeter and have fewer seeds. Make the salad several hours or up to a day in advance. Pomegranate molasses can be found at Middle Eastern groceries.

Provided by David Tanis

Categories snack, dips and spreads, appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : @context http, Calories 40, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 245 milligrams, Sugar 5 grams

SMOKY EGGPLANT AND YOGURT SALAD

Smoky Eggplant and Yogurt Salad image

This is a very simple, healthy and elegant salad that is inspired by Indian cooking. The smoking though not necessary is highly recommended. It can be served with any lean piece of grilled meat, poultry or fish.

Provided by YAKUTA

Categories Salad Vegetable Salad Recipes

Time 50m

Yield 4

Number Of Ingredients 9

Ingredients

1 medium eggplant, cubed
½ cup water
1 ½ cups plain yogurt
1 bunch green onions, chopped
½ bunch cilantro, finely chopped
1 teaspoon ground black pepper
salt to taste
¼ teaspoon paprika
1 tablespoon margarine

Steps:

In a pot over medium heat, add the eggplant and water; cook until tender and the water evaporates. Mash the eggplant so no large chunks remain. Allow to cool completely.
In a large bowl, add the yogurt, mashed eggplant, green onions, cilantro, pepper and salt; mix well.
To smoke the salad, heat one piece charcoal over open flame until gray and reddish in color. Place a small square of aluminum foil in the eggplant salad (make room in the center for the foil). Place the hot charcoal on the piece of foil in the bowl. Add the margarine on top of the charcoal and cover salad bowl immediately. Allow to smoke for 10 minutes; remove charcoal.
Chill the salad in the refrigerator and garnish with fresh chopped cilantro and sprinkle of paprika.

Nutrition Facts : Calories 128.5 calories, Carbohydrate 15.6 g, Cholesterol 11.9 mg, Fat 6 g, Fiber 5.7 g, Protein 5.6 g, SaturatedFat 2.5 g, Sodium 88.1 mg, Sugar 8.4 g