Middle Eastern · Lunch
Yogurt and Roasted Eggplant Salad
Warm roasted eggplant cubes fold into thick garlic-lemon yogurt, finished with olive oil, pomegranate molasses, toasted pine nuts and fresh mint. Served cool as a Levantine mezze salad, this dish balances smoky charred vegetable against tangy strained yogurt with herbs and citrus brightness.
$3
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
358Calories
12.2gProtein
25.3gFat
26.7gCarbs
14.7gSugar
7.8gFiber
1147mgSodium
32mgChol
7.1gSat Fat
925mgPotassium
218mgCalcium
1.6mgIron
0.6mcgVitamin B12
9mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
low-cholesterol
high-fiber
mediterranean
hidden-gems
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Heat oven to 425°F (220°C). Cut eggplant into 1-inch cubes, toss with 1 tbsp olive oil and salt on a baking sheet until evenly coated.
2
Roast
Roast eggplant for 20 minutes at 425°F, turning once, until deeply browned at edges and collapsing softly when pressed.
3
Cool
Let roasted eggplant rest on sheet for 10 minutes until warm, not hot, to avoid curdling yogurt.
4
Whisk
In a bowl, mince garlic and whisk with yogurt, lemon juice, remaining olive oil and salt until smooth.
5
Toast
Toast pine nuts in a dry skillet over medium heat for 2 minutes, shaking often, until golden and fragrant.
6
Plate
Spread garlic yogurt on plate, top with warm eggplant, drizzle pomegranate molasses, scatter pine nuts, tear mint over top, dust with pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g full-fat plain yogurt
- 22 small eggplant (about 250g)
- 2 clove2 clove garlic
- 2 tbsp2 tbsp lemon juice
- 3 tbsp3 tbsp olive oil, divided
- 2 tsp2 tsp pomegranate molasses
- 2 tbsp2 tbsp pine nuts
- 2 tbsp2 tbsp fresh mint leaves
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
