• 1 Rating

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

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Recipe Summary

prep:
20 mins
cook:
45 mins
additional:
35 mins
total:
1 hr 40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Poke eggplant with a fork and place on a baking sheet.

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  • Roast in the preheated oven until skin is charred and eggplant is soft, about 45 minutes. Cool until easily handled, 5 to 10 minutes.

  • Peel eggplant and drain in a colander for 30 minutes. Chop eggplant very finely.

  • 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.

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

217 calories; protein 2.2g 5% DV; carbohydrates 11.9g 4% DV; fat 19.1g 29% DV; cholesterol 0.3mg; sodium 395.3mg 16% DV. Full Nutrition

Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0