How to Make Smoky Eggplant and Yogurt Salad - A Step-by-Step Guide

For a light and refreshing dish that’s perfect for warmer weather, look no further than this smoky eggplant and yogurt salad. This Mediterranean-inspired recipe combines the rich and smoky flavors of grilled eggplant with the creamy tanginess of Greek yogurt, creating a dish that’s both satisfying and healthy. Whether you’re looking for a side dish to accompany a barbecue or a standalone meal, this salad is sure to be a hit with your family and friends.

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Ingredients

  • 1 medium eggplant, cubed
  • ½ cup water
  • 1 ½ cups plain yogurt
  • 1 bunch green onions, chopped
  • ½ bunch cilantro, finely chopped
  • 1 teaspoon ground black pepper
  • salt to taste
  • ¼ teaspoon paprika
  • 1 tablespoon margarine

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Additional Time: 10 mins
  • Total Time: 50 mins
  • Servings: 4
  • Yield: 4 servings

  • In a pot over medium heat, add the eggplant and water; cook until tender and the water evaporates. Mash the eggplant so no large chunks remain. Allow to cool completely.
  • In a large bowl, add the yogurt, mashed eggplant, green onions, cilantro, pepper and salt; mix well.
  • To smoke the salad, heat one piece charcoal over open flame until gray and reddish in color. Place a small square of aluminum foil in the eggplant salad (make room in the center for the foil). Place the hot charcoal on the piece of foil in the bowl. Add the margarine on top of the charcoal and cover salad bowl immediately. Allow to smoke for 10 minutes; remove charcoal.
  • Chill the salad in the refrigerator and garnish with fresh chopped cilantro and sprinkle of paprika.
  • Nutrition

    129 cal.

    • Total Fat: 6g
    • Saturated Fat: 3g
    • Cholesterol: 12mg
    • Sodium: 88mg
    • Total Carbohydrate: 16g
    • Dietary Fiber: 6g
    • Total Sugars: 8g
    • Protein: 6g
    • Vitamin C: 16mg
    • Calcium: 170mg
    • Iron: 2mg
    • Potassium: 609mg