Roasted Eggplant Salad with Greek Yogurt
Roasted Eggplant Salad with Greek or Vegan Yogurt is a tasty, smoky dish. The creamy yogurt perfectly matches the roasted eggplant’s rich flavor, making it a satisfying meal. Ideal for a quick, healthy option.
Servings: 4
Calories: 401kcal
Equipment
- Knife
- Cutting board
- Mixing bowl
- Garlic Press
Ingredients
- 8 tablespoon olive oil
- 3 large aubergines cut into wedges
- 3-4 large and ripe tomatoes
- 3 garlic cloves crushed or grated
- A large handful of fresh oregano leaves or dried oregano
- Juice of ½ a lemon
- 1 teaspoon garlic powder
- 1 teaspoon chili powder or smoked paprika
- 250 g Greek yogurt or the vegan option
- 2 teaspoon sesame seeds
- Salt and pepper
Instructions
- Preheat the oven to 200°C (fan). In a small bowl, mix 4 tablespoon of olive oil with garlic powder, chili powder or smoked paprika, and a pinch of salt. Brush the mixture all over the aubergine wedges and place them on a roasting tray. Roast in the oven for 30-35 minutes until the aubergines are tender.
- While the aubergines are roasting, grate the tomatoes into a large mixing bowl using the coarse side of a grater. This will create tomato pulp without the skin. Add the crushed or grated garlic, most of the oregano, lemon juice, remaining olive oil, and a pinch of salt and pepper to the bowl. Mix well to combine.
- Once the aubergines are cooked, toss them in the tomato dressing, ensuring they are fully coated.
- Spread the Greek yogurt onto a serving dish. Arrange the dressed aubergines on top of the yogurt. Drizzle any remaining dressing from the bowl over the dish.
- Sprinkle sesame seeds and the remaining oregano over the dish or mint leaves. Finish with a drizzle of olive oil.
- Serve the aubergine dish with freshly baked pita bread and enjoy.
Video
Notes
- Roast the eggplant until soft and golden for the best texture.
- Let the eggplant cool before mixing with the yogurt to keep it creamy.
- Use full-fat Greek yogurt for a richer flavor.
- Add extra herbs like parsley or mint for a fresh touch.
- Store leftovers in the fridge for up to 2 days.
Nutrition
Calories: 401kcal | Carbohydrates: 28g | Protein: 11g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 36mg | Potassium: 1128mg | Fiber: 12g | Sugar: 17g | Vitamin A: 1097IU | Vitamin C: 21mg | Calcium: 125mg | Iron: 2mg
