Turkish Roasted Eggplant Salad

Difficulté 3/5

Serve 4 • Prep: 5 min. • Cooking : 35-45 min • Recipe by reyhanskitchenn

  • -3 medium eggplants
  • -6 tbsp Turkish or plain yogurt
  • -1 tbsp aioli
  • -Salt
  • -3-5 tbsp extra virgin olive oil
  • -1 tsp paprika
  • -¼ cup chopped walnuts
  • -Fresh parsley, chopped
Turkish Roasted Eggplant Salad

  1. 1Preheat the oven to 200°C.
  2. 2Pierce the eggplants with a fork and place them on a baking tray. Roast the eggplants for 30–40 minutes, turning occasionally, until they are soft and the skin is charred. Once roasted, let them cool slightly, then peel off the skins. Place them in a fine wire strainer and squeeze out any excess liquid and finely chop the flesh on a chopping board.
  3. 3In a separate bowl, mix the yogurt, aioli mayonnaise, and salt. Stir until the mixture is smooth and well combined. Add the roasted eggplant and stir gently to combine all the ingredients.
  4. 4Heat the olive oil in a small pan over medium. Add 1 teaspoon of paprika and the chopped walnuts. Simmer the mixture, stirring continuously, until fragrant. Remove from heat and let it cool slightly.
  5. 5Transfer the eggplant and yogurt mixture to a serving dish. Drizzle the olive oil, walnut, and paprika mixture over the top. Sprinkle with chopped fresh parsley and drizzle with more olive oil if desired.
  6. 6Serve the salad chilled or at room temperature with fresh bread or pita.
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