Roasted Eggplant Salad with Yogurt

Name: Roasted Eggplant Salad with Yogurt
Prep time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: Turkey
Ingredients: 3 medium eggplants; 400 g plain yogurt, preferably Greek-style; 2 garlic cloves; 1 tsp salt; ½ pomegranate, seeds only

Yoğurtlu Köz Patlıcan Salatası, literally “roasted eggplant salad with yogurt,” is a classic Turkish mezze.

TurkeyPrep: 10 minTotal: 40 min

Ingredients

Servings4

3medium eggplants
400 gplain yogurt, preferably Greek-style
2garlic cloves
1 tspsalt
½pomegranate, seeds onlyoptional

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Steps

Wash the eggplants and make a few small cuts with a knife so they don't burst while cooking. Roast them in the oven at 200°C for 30-40 minutes, until very soft and the skin is wrinkled.

Let them cool slightly, peel off the charred skin and drain the excess liquid. Chop the flesh with a knife into a rustic purée.

In a bowl, mix the roasted eggplant with the yogurt, the crushed garlic and the salt. Stir well until creamy.

Spread the eggplant-yogurt mixture on a plate and serve cold or at room temperature. A drizzle of olive oil and a sprinkle of pomegranate seeds on top work well. It is great with pita bread or alongside grilled meats.