Eggplant salad with yogurt and green parsley

Eggplant salad with yogurt and fresh parsley

If you're tired of classic eggplant salad recipes with mayonnaise or need a lighter and refreshing option, you've come to the right place! This eggplant salad with yogurt and fresh parsley is not only delicious but also quick and easy to prepare. Perfect for hot summer days, this recipe combines the intense flavors of roasted eggplants with the freshness of yogurt and herbs. Let's get started!

Preparation time: 15 minutes
Chilling time: 30 minutes (optional)
Total: 45 minutes
Servings: 4-6

Ingredients

- 500 g roasted eggplants (you can use fresh or frozen eggplant)
- 150 g yogurt (preferably Greek yogurt for a creamier texture)
- 3 cloves of garlic
- 50 ml olive oil (or another vegetable oil, to taste)
- A bunch of fresh parsley
- Salt to taste
- Juice of 1/2 lemon (for an extra freshness)

Ingredient details

Eggplants: Eggplants are versatile vegetables, and roasting them intensifies their flavor. If using frozen eggplants, make sure to let them thaw completely to avoid excess water in the salad.

Yogurt: Choose a quality yogurt, preferably Greek or natural yogurt, which will provide a creamy texture. This is a healthy alternative to mayonnaise and enriches the salad with probiotics.

Garlic: Crushed garlic adds an intense and aromatic flavor, but you can adjust the amount according to your preferences.

Fresh parsley: This herb not only adds color but also a fresh aroma. Make sure it is well washed and finely chopped.

Step-by-step instructions

1. Preparing the eggplants: If using frozen eggplants, take them out of the freezer a day in advance and let them thaw in the fridge. Once thawed, drain any excess water and chop them finely. If using fresh eggplants, grill or roast them in the oven until the skin turns black and the flesh becomes soft. Then, let them cool, peel them, and chop them.

2. Mixing the ingredients: In a large bowl, add the chopped eggplants to the yogurt. Use a spatula or wooden spoon to mix, being careful not to crush them too much. Gradually add the oil while continuously mixing, similar to how you would make mayonnaise, until all the yogurt and oil are well incorporated.

3. Adding flavors: Crush the garlic with a press and add it to the eggplant mixture. Finely chop the parsley and add it to the salad. Squeeze the juice from 1/2 lemon and season with salt to taste. Mix all the ingredients until you achieve a homogeneous composition.

4. Chilling (optional): If time allows, let the salad chill in the fridge for 30 minutes. This step will help the flavors meld and make the salad more refreshing.

5. Serving: Serve the eggplant salad with yogurt and fresh parsley alongside tomatoes, bell peppers, or chili peppers, as desired. Don't forget fresh bread, which will perfectly complement this dish!

Useful tips

- Recipe variations: You can add chopped olives for a Mediterranean flavor, or even a tablespoon of tahini for extra creaminess and taste. If you like a bit of heat, add a few slices of chili pepper.

- Delicious combinations: This salad pairs perfectly with warm pita or flatbreads, but you can also use it as a filling for sandwiches. It can also be served alongside a portion of rice or quinoa for a more substantial lunch.

- Nutritional benefits: Eggplants are rich in antioxidants and fiber, while yogurt provides digestive benefits due to its probiotics. This salad is a wonderful choice for a healthy and light meal.

Frequently asked questions

- Can I use other types of yogurt?: Yes, you can use soy yogurt or coconut yogurt for a vegan option. The texture will be different, but the result will be just as tasty.

- How can I store the eggplant salad?: The salad can be stored in the fridge in an airtight container for 2-3 days. Make sure to mix it well before serving.

- What drinks can accompany this salad?: A cold lemonade with mint or a cold hibiscus tea pairs perfectly with the flavors of this light salad.

Personal note

This eggplant salad with yogurt and fresh parsley is one of my favorite recipes, especially on hot summer days. I often make it for friends, and every time I receive compliments for its freshness and taste. I encourage you to experiment with the ingredients and add a personal touch to your recipe. Try it and enjoy every bite!

Feel free to share this recipe with your friends and tell them about how to prepare it. It will surely become a favorite in the warm season!