Simple Way to Roasted Eggplant Salad Turkish

Romanian Roasted Eggplant Spread

This is a roasted aubergine salad recipe and, along with lots of other meze dishes that you know we love, this is a perfect salad for the hot summer months.

Recipe Summary Romanian Roasted Eggplant Spread

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

Ingredients | Roasted Eggplant Salad Turkish

2 eggplants

½ cup canola oil

2 tablespoons plain yogurt

1 teaspoon salt

1 small onion, chopped

Directions

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.

You can cook the eggplant on the grill instead of roasting in the oven, if desired.

Do not use a blender instead of the electric mixer in step 4.

Vegetable oil can be used in place of the canola oil, if needed.

Info | Roasted Eggplant Salad Turkish

prep: 20 mins cook: 45 mins additional: 35 mins total: 1 hr 40 mins Servings: 6 Yield: 6 servings

TAG : Romanian Roasted Eggplant Spread

Fruits and Vegetables, Vegetables, Eggplant,