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Romanian Roasted Eggplant Salad

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"Healthy and refreshing roasted eggplant salad. Garnish with tomatoes and olives and eat it with a slice of bread."
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Ingredients

1 h 40 m servings 217 cals
Original recipe yields 6 servings

Directions

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  • Prep

  • Cook

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  1. Preheat oven to 400 degrees F (200 degrees C). Poke eggplant with a fork and place on a baking sheet.
  2. Roast in the preheated oven until skin is charred and eggplant is soft, about 45 minutes. Cool until easily handled, 5 to 10 minutes.
  3. Peel eggplant and drain in a colander for 30 minutes. Chop eggplant very finely.
  4. Place eggplant in a bowl and blend using an electric mixer. Gradually add oil and keep mixing until incorporated, about 2 minutes. Add yogurt and salt; mix well. Stir in chopped onion.

Footnotes

  • Cook's Notes:
  • You can cook the eggplant on the grill instead of roasting in the oven, if desired.
  • Do not use a blender instead of the electric mixer in step 4.
  • Vegetable oil can be used in place of the canola oil, if needed.

Nutrition Facts


Per Serving: 217 calories; 19.1 g fat; 11.9 g carbohydrates; 2.2 g protein; < 1 mg cholesterol; 395 mg sodium. Full nutrition

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