in Turkey

Eggplant salad with yogurt

updated

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Ingredients for 4 servings:

  • 5 eggplant(s)
  • 1 onion(s)
  • 2 garlic cloves
  • 6 bell peppers
  • 2 tomatoes
  • olive oil
  • salt and pepper
  • Herbs
  • 500 g natural yogurt 10%
  • 1 tsp mint, dried

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Peel the eggplants lengthwise, halve them, and slice them diagonally again. Place them immediately on an oven-safe baking tray. Chop the onions. Crush the garlic. Slice and deseed the peppers. Slice the tomatoes lengthwise. Spread everything on the baking tray and drizzle with olive oil. Add pepper, salt, and herbs, and stir to combine. Place in the oven and bake on the middle rack at 230°C (fan oven) for 30 minutes. Remove from the oven, stir briefly, and then serve on plates. Serve with yogurt and mint leaves.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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