- Eggplant 1 piece
- Salt to taste
- Pepper to taste
- Olive oil 3 tablespoons
- Greek yogurt 400 milliliters
- Garlic 1 clove
- Red onion 1 piece
- Lemon juice from half a lemon
- Mint several leaves
- Parsley to taste
- Main Ingredients: Eggplant, Onion, Garlic
- Serving 2 servings
Baking sheet, parchment, knife, board, plate, oven.
Step 1: chop the eggplant.
Rinse the eggplant, cut it into small cubes and mix in a bowl with salt, pepper and olive oil.
Step 2: bake the eggplant.
Set the oven to warm up 200 degrees.
Put eggplant slices on a baking sheet covered with parchment for baking and put in the oven on 15 minutes. Small pieces of vegetable are baked quite quickly.
Step 3: chop the onion.
While the eggplant is cooked, chop the red onion very finely.
Step 4: chop the greens.
Chop greens and garlic to the onion. Shuffle.
Step 5: mix the eggplant salad with yogurt.
Mix onion in a bowl with garlic and herbs, adding Greek yogurt, lemon juice and salt and pepper. Then put slices of baked eggplant in this sauce.
It is best to let the salad stand in the refrigerator overnight so that the tastes and aromas mix.
Step 6: serve eggplant salad with yogurt.
Serve eggplant salad with chilled yogurt. I just eat it with bread, and it is very tasty!
Enjoy your meal!