Eggplant Salad with Yoghurt

From: Turkey


  • 3-4 eggplants (you should have +/-250 grams of eggplant after roast and peel)

  • 400 grams of strained yoghurt

  • 40 cc olive oil

  • 3-4 garlic cloves

  • Salt


Serves 4 people


Pre-heat oven to 200 degrees Celsius
Wash the eggplants and open some holes on them using a fork (this will help the roasting)
Put the egg plants to the oven tray, roast for 35-40 minutes (no oil, no salt at this step)
When the eggplants are roasted, peel them and cut/mash into small pieces
Add olive oil and salt into the eggplant-mash and leave for cooling down.
Crush the garlics, add into the yoghurt and stir until they are homogenously spread.
Mix all ingredients together


Goes best with: Rakı (aka Lion’s Milk)