Turkish Eggplant Salad with Zucchini
Whenever I get bored of the classic eggplant salad with mayonnaise, I turn to the Turkish version with yogurt and zucchini. I don't always use mint in my cooking, but here it makes all the difference. The salad turns out light and refreshing, perfect for warmer days or when I want something easy without eggs or mayonnaise. If you already have roasted eggplants, everything comes together quickly.
Quick Info
Total Time: about 40 minutes
Prep Time: 15 minutes
Cooking/Boiling Time: 25 minutes (zucchini + roasting the eggplants if they aren't ready)
Servings: 4
Difficulty: easy
Recipe Type: cold salad, appetizer, summer
Ingredients
2 roasted eggplants
2 small zucchinis
3 cloves of garlic
1 teaspoon cumin
1 sprig of fresh mint
1 teaspoon lemon juice
100 ml thick yogurt
100 ml olive oil
1/2 teaspoon chili flakes
salt
pepper
Instructions
1. If the eggplants aren't already roasted, roast them over an open flame or in the oven and let them drain.
2. Peel the zucchinis, wash them, and cut them into cubes.
3. Boil the zucchinis in salted water until they become soft, about 10-12 minutes. Drain them very well and let them cool completely.
4. Place the cooled zucchinis in a bowl. Add salt, cumin, chopped mint, pepper, peeled garlic, and olive oil.
5. Blend the mixture with an immersion blender until you achieve a smooth paste.
6. Incorporate the yogurt, stirring gently with a spoon.
7. Add the roasted and well-drained eggplants. Don't blend them too much, just enough to break them up slightly. If you over-process them with the blender, you risk crushing the seeds and getting a bitter taste.
8. Finally, adjust the flavor with lemon juice, salt, and chili flakes to your liking.
Why I Make This Recipe Often
This salad is quick, especially if you have roasted eggplants on hand. It pairs well with any meal, is light, and doesn't require complicated ingredients. The mint adds freshness, while the yogurt makes it creamy without a lot of fat. I’ve found that it keeps well in the fridge and doesn’t oxidize like the classic eggplant salad.
Tips and Variations
Tips
- The eggplants need to be drained very well; otherwise, the salad will be too watery.
- Don’t blend the eggplants too much to avoid crushing the seeds—this can spoil the taste.
- Choose a thicker yogurt for better consistency.
Substitutions
- If you don't have fresh mint, you can use a little dried mint or omit it. The flavor will be more neutral.
- Olive oil can be replaced with any cold-pressed oil, but the flavor will be different.
- You can use yellow zucchinis or any type of zucchini you have.
Variations
- For a crunchier texture, don’t completely puree the zucchinis and eggplants.
- If you want more flavor, you can add a little fresh cilantro or sesame seeds.
- Instead of chili, you can use freshly ground black pepper for a bit of heat.
Serving Ideas
- It goes very well on toasted bread as an appetizer.
- You can serve it as a side dish with meat or grilled dishes.
- It also pairs nicely with flatbread or raw vegetable sticks.
Frequently Asked Questions
1. Can I roast the eggplants and zucchinis in the oven instead of boiling or roasting them separately?
Eggplants need to be roasted for flavor, but boiled zucchinis come out softer and are easier to puree. If you want, you can roast the zucchinis, but the texture and taste will be slightly different.
2. Can I use low-fat yogurt?
Yes, you can, but the salad will be more liquid and less creamy. If you use low-fat yogurt, let it drain in a sieve for a few hours.
3. How much mint should I add?
A sprig of fresh mint is enough for a subtle flavor. If you prefer a stronger aroma, add to taste, but don't overdo it, or it will overpower the salad.
4. What should I do if the salad turns out too watery?
Drain the vegetables again before blending them or add a bit of thicker yogurt or even a spoonful of tahini for consistency.
5. Can it be frozen?
The salad does not freeze well. After thawing, the texture becomes watery, and the flavor suffers.
Nutritional Values
Estimate for one serving (out of 4):
Calories: approximately 250 kcal
Protein: 4-5g
Fat: 19g (mostly from olive oil)
Carbohydrates: 10-12g
Fiber: 3g
Values are approximate and depend on how well you drain the vegetables and the type of yogurt used.
Storage and Reheating
The salad keeps for 2-3 days in the fridge in a sealed container. If you drain the vegetables well, it won't release much liquid. I do not recommend reheating it; it is best served cold, straight from the fridge. If any water appears on top, stir gently before serving.
Whenever I get bored of the classic eggplant salad with mayonnaise, I turn to the Turkish version with yogurt and zucchini. I don't always use mint in my cooking, but here it makes all the difference. The salad turns out light and refreshing, perfect for warmer days or when I want something easy without eggs or mayonnaise. If you already have roasted eggplants, everything comes together quickly.
Quick Info
Total Time: about 40 minutes
Prep Time: 15 minutes
Cooking/Boiling Time: 25 minutes (zucchini + roasting the eggplants if they aren't ready)
Servings: 4
Difficulty: easy
Recipe Type: cold salad, appetizer, summer
Ingredients
2 roasted eggplants
2 small zucchinis
3 cloves of garlic
1 teaspoon cumin
1 sprig of fresh mint
1 teaspoon lemon juice
100 ml thick yogurt
100 ml olive oil
1/2 teaspoon chili flakes
salt
pepper
Instructions
1. If the eggplants aren't already roasted, roast them over an open flame or in the oven and let them drain.
2. Peel the zucchinis, wash them, and cut them into cubes.
3. Boil the zucchinis in salted water until they become soft, about 10-12 minutes. Drain them very well and let them cool completely.
4. Place the cooled zucchinis in a bowl. Add salt, cumin, chopped mint, pepper, peeled garlic, and olive oil.
5. Blend the mixture with an immersion blender until you achieve a smooth paste.
6. Incorporate the yogurt, stirring gently with a spoon.
7. Add the roasted and well-drained eggplants. Don't blend them too much, just enough to break them up slightly. If you over-process them with the blender, you risk crushing the seeds and getting a bitter taste.
8. Finally, adjust the flavor with lemon juice, salt, and chili flakes to your liking.
Why I Make This Recipe Often
This salad is quick, especially if you have roasted eggplants on hand. It pairs well with any meal, is light, and doesn't require complicated ingredients. The mint adds freshness, while the yogurt makes it creamy without a lot of fat. I’ve found that it keeps well in the fridge and doesn’t oxidize like the classic eggplant salad.
Tips and Variations
Tips
- The eggplants need to be drained very well; otherwise, the salad will be too watery.
- Don’t blend the eggplants too much to avoid crushing the seeds—this can spoil the taste.
- Choose a thicker yogurt for better consistency.
Substitutions
- If you don't have fresh mint, you can use a little dried mint or omit it. The flavor will be more neutral.
- Olive oil can be replaced with any cold-pressed oil, but the flavor will be different.
- You can use yellow zucchinis or any type of zucchini you have.
Variations
- For a crunchier texture, don’t completely puree the zucchinis and eggplants.
- If you want more flavor, you can add a little fresh cilantro or sesame seeds.
- Instead of chili, you can use freshly ground black pepper for a bit of heat.
Serving Ideas
- It goes very well on toasted bread as an appetizer.
- You can serve it as a side dish with meat or grilled dishes.
- It also pairs nicely with flatbread or raw vegetable sticks.
Frequently Asked Questions
1. Can I roast the eggplants and zucchinis in the oven instead of boiling or roasting them separately?
Eggplants need to be roasted for flavor, but boiled zucchinis come out softer and are easier to puree. If you want, you can roast the zucchinis, but the texture and taste will be slightly different.
2. Can I use low-fat yogurt?
Yes, you can, but the salad will be more liquid and less creamy. If you use low-fat yogurt, let it drain in a sieve for a few hours.
3. How much mint should I add?
A sprig of fresh mint is enough for a subtle flavor. If you prefer a stronger aroma, add to taste, but don't overdo it, or it will overpower the salad.
4. What should I do if the salad turns out too watery?
Drain the vegetables again before blending them or add a bit of thicker yogurt or even a spoonful of tahini for consistency.
5. Can it be frozen?
The salad does not freeze well. After thawing, the texture becomes watery, and the flavor suffers.
Nutritional Values
Estimate for one serving (out of 4):
Calories: approximately 250 kcal
Protein: 4-5g
Fat: 19g (mostly from olive oil)
Carbohydrates: 10-12g
Fiber: 3g
Values are approximate and depend on how well you drain the vegetables and the type of yogurt used.
Storage and Reheating
The salad keeps for 2-3 days in the fridge in a sealed container. If you drain the vegetables well, it won't release much liquid. I do not recommend reheating it; it is best served cold, straight from the fridge. If any water appears on top, stir gently before serving.