Romanian Roasted Eggplant Salad recipe

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Ingredients

2 eggplants
½ cup canola oil
2 tablespoons plain yogurt
1 teaspoon salt
1 small onion, chopped

Nutrition Info

216.8 calories
carbohydrate: 11.9 g
cholesterol: 0.3 mg
fat: 19.1 g
fiber: 6.4 g
protein: 2.2 g
saturatedFat: 1.5 g
servingSize: -
sodium: 395.3 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Poke eggplant with a fork and place on a baking sheet.

  2. Roast in the preheated oven until skin is charred and eggplant is soft, about 45 minutes. Cool until easily handled, 5 to 10 minutes.

  3. Peel eggplant and drain in a colander for 30 minutes. Chop eggplant very finely.

  4. 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.

Recipe Yield

6 servings

Recipe Note

Healthy and refreshing roasted eggplant salad. Garnish with tomatoes and olives and eat it with a slice of bread.

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