Green Olive Salad
Green olives, tomato, parsley and spring onion in a tangy pomegranate and lemon dressing.
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Eggplant Yogurt Salad
Yoğurtlu Patlıcan Salatası
Flame-charred eggplant folded into garlic yogurt with lemon and olive oil, finished with parsley.
- Prep
- 10 min
- Cook
- 20 min
- Rest
- 30 min
- Total
- 1 hr
- Servings
- 4
Ingredients
- 2 Large eggplants
- 1 cup Plain strained yogurt
- 2 cloves Garlic
finely grated
- 2 tbsp Olive oil
- 4 tsp Lemon juice
freshly squeezed
- Table salt, to taste
- 2 tbsp Parsley
finely chopped, for serving
Method
Wash and dry the eggplants, leaving them whole. Prick the skins in several places. Set them on the grate directly over a gas stovetop flame over medium heat. Turn with metal tongs until the skins are charred all over and the eggplants have collapsed; the flesh should be completely soft.
The eggplants collapse and yield without resistance.
Transfer to a colander over a bowl. Let cool until comfortable to handle, then peel away the blackened skins and discard the stems. Let the flesh drain and cool completely before adding yogurt.
The flesh is cool and no longer dripping.
Finely chop the drained eggplant, then mash lightly with a fork, leaving some texture.
Soft and finely chopped, with no long strands.
Stir the yogurt, garlic, lemon juice and olive oil together. Fold in the cooled eggplant and season with table salt to taste.
Creamy and spoonable, with small pieces of eggplant.
Spoon onto a serving plate and scatter the chopped parsley over the top.
Cooking guidance
Char the skins all over and check that the flesh has softened completely. Let the peeled eggplant drain and cool before mixing so the yogurt stays thick. Chop by hand to keep a little texture.
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