Eggplant Salad With Yogurt Recipe

I absolutely love this recipe because it combines the creamy goodness of Greek yogurt with the deep, smoky flavor of roasted eggplant, creating a dish that’s both refreshing and comforting. Plus, the pop of pomegranate seeds and mint bring a vibrant and fun twist that keeps my taste buds dancing!

I love making dishes that combine creamy textures and vibrant flavors. One of my salads does just that.

My eggplant salad with yogurt brings together tender roasted eggplants and smooth Greek yogurt. The yogurt is infused with some pretty aromatic garlic and a zesty lemony kick.

You know how eggplants can sometimes taste kind of mushy? That’s why you have to season them really well.

Mine are finished with fresh mint, which in this dish, guaranteed, is not an afterthought.

Ingredients

Eggplants:
Not many calories, but plenty of fiber.

And that fiber? It keeps your digestion on track.

Greek yogurt:
High in protein, silky mouthfeel, good for gut health.

Garlic:
Is rich in antioxidants, strengthens the immune system, and adds an eye-watering flavor.

Lemon juice:
Rich in vitamin C, imparts a tangy flavor, heightens taste.

Olive oil:
Fats that are healthy, anti-inflammatory benefits, and flavor.

Healthy fats provide essential nutrients that are each important in their own right.

But together, they pack a wallop.

Mint:
The fragrance is invigorating; it stimulates the digestive system and is soothing.

It is an excellent addition to a cooling beverage.

Pomegranate seeds:
Rich in antioxidants, provides a sweet-tart crunch.

Pine nuts:
Provides a beneficial supply of healthful fats; imparts a delicious nutty taste.

Ingredient Quantities

• 2 medium eggplants
• 1 cup Greek yogurt
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• Salt, to taste
• Black pepper, to taste
• 1/4 cup chopped fresh mint
• 1/4 cup pomegranate seeds (optional for garnish)
• 1 tablespoon toasted pine nuts (optional for garnish)

Instructions

1. Heat the oven to 400°F (200°C) and prepare a baking sheet with parchment paper.

2. Puncture the eggplants multiple times with a fork and set them on the baking sheet that has been prepared.

3. Char the eggplant skin in the oven and then soften the flesh to a delicate texture by roasting it for 30-40 minutes. These simple acts of cooking will yield eggplant suitable for stuffing or mashing. Consider roasting several at once.

4. Take the eggplants out of the oven and allow them to cool a bit. When they are cool enough to manage, remove the skin and chop the flesh into small bits.

5. In a big mixing bowl, combine chopped eggplants with minced garlic and lemon juice.

6. Mix the Greek yogurt and olive oil until they are well incorporated with the eggplant mixture.

7. Season with salt and black pepper to taste, making any adjustments you desire.

8. Blend the freshly minced mint into the salad so that it has the invigorating taste of mint. Severely chop a handful of mint and don’t skimp on it. If using dried mint, beware: a little goes a long way.

9. Place the salad in a bowl meant for serving, then lightly coat the top with pomegranate seeds, and, if using, toasted pine nuts to give the dish a warm and nutty finish.

10. Chilled or at room temperature, the eggplant salad makes a flavorful appetizer or side dish. Bon appétit!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Fork
5. Knife
6. Cutting board
7. Big mixing bowl
8. Mixing spoon or spatula
9. Measuring cups and spoons
10. Serving bowl

FAQ

• How should I prepare the eggplants for this salad?Roast the peppers whole at 400°F (200°C) for about 25-30 minutes, until the skin is charred and the flesh is soft. Allow to cool and then peel.
• Can I use any yogurt other than Greek yogurt?Certainly! The use of Greek yogurt is optimal as it has the best thickness. However, if you are using regular yogurt, be sure to drain any excess liquid so that it too can reach a thickness comparable to Greek yogurt.
• What can I substitute for fresh mint?You can replace fresh basil or parsley with alternatives, but they will change the flavor profile slightly.
• Is there an alternative to pine nuts for garnish?You can certainly use chopped walnuts or almonds instead to keep the nutty texture.
• How long can I store the salad?Keep in an airtight container in the refrigerator for no longer than two days. After that, I can’t guarantee that they’ll taste the way I intend. You’ll still be working with the flavors of your marinated veggies and the chickpeas. So if you taste them, you’ll be able to decide if they’re good enough to eat.
• Can I add more vegetables to this salad?Of course! You might try including diced cucumbers or halved cherry tomatoes to increase the freshness factor.
• What if I don’t have pomegranate seeds?Dried cranberries can be used for a similar sweet-tart contrast, but you can skip the seeds altogether.

Substitutions and Variations

1 cup Greek yogurt: Substitute with 1 cup of plain almond milk yogurt for a dairy-free option.
2 cloves garlic, minced: Use 1/2 teaspoon of garlic powder in its place.
2 tablespoons lemon juice: Substitute with 2 tablespoons apple cider vinegar.
1 tablespoon olive oil: Substitute with 1 tablespoon of oil derived from avocados.
1/4 cup chopped fresh mint
Substitute with 1/4 cup chopped fresh basil for a different flavor profile.

Pro Tips

1. Char the Eggplants on Open Flame For a smokier flavor, consider charring the eggplants directly over a gas burner or grill before roasting them in the oven. This adds depth and a hint of smokiness to the dish.

2. Drain Excess Moisture After chopping the eggplant flesh, place it in a colander to drain any excess moisture. This step ensures your salad won’t be too watery and helps concentrate the flavors.

3. Mix Greek Yogurt with Herbs Early Combine the Greek yogurt with the minced garlic and some of the lemon juice ahead of time to allow the flavors to meld. Letting them sit together for a bit enhances the taste of the garlic and lemon in the yogurt.

4. Toast Pine Nuts with Care If using pine nuts, toast them in a dry skillet over medium heat until golden brown, stirring frequently. This will enhance their flavor and bring out their warm, nutty aroma.

5. Use Fresh Lemon Zest Add a bit of freshly grated lemon zest to the eggplant mixture for an extra burst of citrus flavor. This simple addition can brighten up the entire dish without overpowering the other ingredients.