Turkish Eggplant – Yogurt Salad
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g yourt (cream yourt)
- 2 eggplant (s)
- 1 teaspoon garlic powder (or -2 cloves garlic)
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon marjoram
- Salt, to taste
- 1 tablespoon olive oil, extra virgin
- 1 beefsteak tomato (for garnish)
- 0.5 ½ cucumber (for garnish)
- some feta cheese (for garnish)
- 10 olives
- 3 tablespoon parsley, freshly chopped
- 2 spring onion (s)
Print Recipe
Pin Recipe Instructions
- Turn the aubergines on the hot plate until they soften and the skin can be easily peeled off (if you are grilling, the aubergines can also be grilled and then peeled. You can also put the aubergines in the microwave, on the grill. - Set the function and grill until the skin can be removed).
- After grilling the eggplant, peel off the skin with the help of a knife. Then finely chop the peeled aubergines until they are almost puree, add salt and allow to cool.
- Now mix the cream yoghurt with 1 tablespoon of olive oil and mix in the salt, garlic powder, herbs and 2 tablespoons of parsley. Stir until a smooth cream is formed. Now add the crushed aubergines and stir again.
- Place in the center of a large serving plate. Cut the beefsteak tomato and the cucumber into slices and line them around the yoghurt, drizzle with a little salt and olive oil. Sprinkle the leftover parsley and sliced spring onion on the yoghurt. Place the feta cubes and olives around the yoghurt. Serve with flatbread.
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