Eggplant salad with garlic, yogurt, and green parsley

Eggplant salad with garlic, yogurt, and fresh parsley

Who doesn't love a fresh, flavorful, and tasty eggplant salad? If you're like me, you know that eggplant salad is a true delight, perfect for any occasion. Whether you serve it as an appetizer, side dish, or even as a main course, this simple and quick recipe will bring a smile to your face. Today, I will share my favorite eggplant salad recipe, with a hint of garlic, creamy yogurt, and fresh parsley.

Preparation time: 15 minutes
Baking time: 30 minutes
Total time: 45 minutes
Number of servings: 4

A bit of history

Eggplant salad is a traditional dish that has won the hearts of many due to its simplicity and versatility. This combination of roasted eggplants with various ingredients has been adapted over time in many cultures, each having its own variations and secrets. Its origins can be found in Mediterranean dishes, where eggplants are often paired with olive oil, garlic, and various aromatic herbs.

Ingredients

- 2 medium, rounded eggplants, ideal for a creamy texture
- 250 g Greek yogurt (preferably for its consistency)
- 3-4 cloves of garlic (adjustable according to preference)
- A bunch of fresh parsley for a vibrant taste
- A few tablespoons of extra virgin olive oil (for added flavor)
- Salt to taste

Step by step for a perfect salad

1. Preparing the eggplants: Start by roasting the eggplants. You can roast them on a grill or in the oven. If you have the chance, I highly recommend using a wood grill; the flavor will be much more intense and delicious. Roast the eggplants for 30 minutes at 200°C, turning them on all sides for even cooking. When the skin turns black and the eggplants are soft, they are ready.

2. Draining the eggplants: After roasting, let the eggplants cool slightly, then peel them. It is important to let them drain in a sieve or bowl to eliminate excess water. This step is essential for achieving a creamy eggplant salad and not a watery one.

3. Preparing the garlic and parsley: While the eggplants are draining, peel the garlic and crush it with a knife or in a mortar. This will add an unmistakable flavor to your salad. Then wash the parsley and chop it finely. This herb will provide a pleasant contrast of freshness.

4. Mashing the eggplants: In a large bowl, place the drained eggplants and add a pinch of salt. With a fork, mash them gently until you achieve a uniform paste, but not too fine. It is important to keep some of the eggplant texture to give the salad a rustic look.

5. Adding the ingredients: Add the olive oil and mix well. The tasty eggplants absorb the flavors, and the oil will make the salad creamier. If necessary, adjust the taste with a little salt.

6. Combining with yogurt and garlic: In another bowl, combine the crushed garlic, Greek yogurt, and a little salt. Mix well until you achieve a homogeneous composition. Then add the mashed eggplants and chopped parsley. Stir gently, but enough to combine all the flavors.

7. Serving: The eggplant salad can be served immediately, but for an even better taste, you can refrigerate it for 30 minutes before serving. This will allow the flavors to blend. Serve the salad with slices of toasted or fresh bread for a delightful culinary experience.

Practical tips

- If you prefer a more intense flavor, you can add a few drops of lemon juice to the yogurt mixture.
- Instead of parsley, you can experiment with other herbs, such as dill or basil, to add a different note.
- If you like a spicier taste, you can add some finely chopped chili pepper to the salad.

Frequently asked questions

1. Can I use frozen eggplants? While fresh eggplants are best, you can use frozen eggplants. Make sure to let them thaw completely and remove excess water.

2. How can I store the eggplant salad? The eggplant salad can be stored in the refrigerator in an airtight container for up to 3 days. However, it is best consumed fresh.

3. Can I make this salad without yogurt? Yes, you can omit the yogurt and add more olive oil or use mayonnaise for a richer version.

Calories and nutritional benefits

This eggplant salad is not only delicious but also nutritious. Eggplants are rich in fiber, antioxidants, and vitamins, while Greek yogurt adds protein and probiotics, beneficial for digestion. A serving (about 100 g) contains approximately 150-180 calories, depending on the amount of oil used.

Serving suggestions and combinations

Eggplant salad pairs perfectly with a refreshing drink, such as a dry white wine or fresh lemonade. You can also pair the salad with other dishes, such as vegetable meatballs or grilled meats. Try serving it alongside a green salad with tomatoes and cucumbers for a balanced and delicious meal.

In conclusion, eggplant salad with garlic, yogurt, and fresh parsley is a simple yet flavorful recipe, ideal for any occasion. With the steps and tips above, I am sure you will create a delicious salad that will delight everyone who tastes it. Come on, grab a slice of toasted bread and enjoy this wonderful eggplant salad!