Creamy Eggplant Salad with Yogurt: A Delicious Mediterranean Delight

Steps

• Instructions

  1-Preheat the oven to 400°F (200°C).

• 2-Prick the eggplants with a fork and place them on a baking sheet. Roast them in the preheated oven for about 45 minutes or until the skin is charred and the flesh is tender.

• 3-Remove the eggplants from the oven and let them cool for a few minutes. Once cooled, peel off the charred skin and discard it.

• 4-Chop the roasted eggplants into small pieces and transfer them to a mixing bowl.

• 5-Add the minced garlic, lemon juice, olive oil, and chopped parsley to the bowl with the eggplants. Mix well to combine.

• 6-Add the yogurt to the mixture and stir until all the ingredients are well incorporated.

• 7-Season with salt and pepper to taste. Adjust the seasoning according to your preference.

• 8-Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.

• 9-Before serving, give the salad a good stir and garnish with a sprinkle of fresh parsley.

• 10-Serve the Eggplant Salad with Yogurt chilled and enjoy its creamy texture and delightful flavors.

• Conclusion

  This Eggplant Salad with Yogurt is a true Mediterranean delight that brings together the smoky goodness of roasted eggplants and the creamy tanginess of yogurt. With its refreshing flavors and simple preparation, it's an ideal dish for summer gatherings, potlucks, or as a side dish to complement your favorite meals. The combination of roasted eggplants, garlic, lemon, and fresh parsley creates a harmonious blend of tastes that will satisfy your cravings for a healthy and flavorful salad. Give this recipe a try and elevate your salad game with this delicious twist on a classic dish.