Description
Healthy and refreshing roasted eggplant salad. Garnish with tomatoes and olives and eat it with a slice of bread.
Ingredients
- 2 eggplants
- ½ cup canola oil
- 2 tablespoons plain yogurt
- 1 teaspoon salt
- 1 small onion, chopped
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Poke eggplant with a fork and place on a baking sheet.
- Roast in the preheated oven until skin is charred and eggplant is soft
- about 45 minutes. Cool until easily handled
- 5 to 10 minutes.
- Peel eggplant and drain in a colander for 30 minutes. Chop eggplant very finely.
- Place eggplant in a bowl and blend using an electric mixer. Gradually add oil and keep mixing until incorporated
- about 2 minutes. Add yogurt and salt; mix well. Stir in chopped onion.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 40 mins
Servings: 6