# **Grilled Eggplant Salad with Yogurt**
Looking for a refreshing and flavorful side dish that's perfect for summer gatherings? Look no further than Mark Bittman's Grilled Eggplant Salad with Yogurt. This delectable salad combines the smoky flavor of grilled eggplant with the tangy creaminess of yogurt, creating a dish that's both satisfying and light. The addition of fresh herbs and spices, such as mint, cilantro, and cumin, adds a depth of flavor that makes this salad truly special.
With only 10 ingredients and a preparation time of just 20 minutes, this salad is easy to make and perfect for busy weeknights. It's also a great way to use up leftover grilled eggplant. Serve it as a side dish to grilled meats or fish, or enjoy it as a light lunch or dinner.
In addition to the main recipe, the article also includes three variations:
**1. Spicy Grilled Eggplant Salad:** This variation adds a kick of heat with the addition of chili peppers and cayenne pepper.
**2. Roasted Eggplant Salad with Feta:** If you don't have a grill, you can roast the eggplant in the oven instead. This variation also uses feta cheese in place of yogurt.
**3. Eggplant Salad with Tahini Dressing:** For a more Middle Eastern flavor, this variation uses tahini dressing instead of yogurt.
No matter which variation you choose, you're sure to enjoy this delicious and versatile salad. So fire up the grill or preheat your oven, and let's get started!
GRILLED EGGPLANT WITH YOGURT AND MINT
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Stripe the eggplant with a vegetable peeler and cut into 1/2-inch-thick slices. Sprinkle the eggplant slices generously with salt, place in a colander and let sit 30 minutes. Rinse the eggplant under cold water and pat thoroughly dry.
- Meanwhile, combine the olive oil and garlic in a small glass cup, and microwave just until the oil is hot and bubbling, about 20 seconds. Whisk together the yogurt, mint, cumin, cayenne, 2 tablespoons water and salt to taste in a small bowl.
- Heat a grill pan over medium-high heat or prepare an outdoor grill for medium-heat cooking. Brush the eggplant slices on both sides with the oil and garlic mixture. Grill until the eggplant is browned and tender, moving and turning the slices frequently, about 15 minutes. Drizzle the mint sauce onto the eggplant slices.
- Per serving: Calories: 110; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 3 grams; Total carbohydrates: 11 grams; Sugar: 5 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 130 milligrams
Nutrition Facts : Calories 110 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 130 milligrams, Carbohydrate 11 grams, Fiber 6 grams, Protein 3 grams, Sugar 5 grams
MARK BITTMAN'S EGGPLANT PARMESAN
This is the most minimalist eggplant Parmesan imaginable, really an eggplant gratin with tomatoes. You cook the eggplant in abundant oil. Yes, you can broil it or bake it, but I really think the taste of eggplant slices that have had oil boiled right through them is dreamy. Make a 15-minute tomato sauce of fresh or canned tomatoes, onion and olive oil, then grab a gratin dish and layer the eggplant, sauce and Parmesan. Do this two or three times, and that's it. Bake until it's bubbly and golden brown. It's great hot or at room temperature, so it's perfect for a potluck.
Provided by Mark Bittman
Categories dinner, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Put 1/8 inch of oil in your largest skillet (the bigger the skillet, the faster you can get through sautéing the eggplant) and turn the heat to medium. Start trimming and slicing eggplant: 1/2-inch slices, or maybe 3/8-inch, but not as thin as 1/4 inch. When the oil shimmers, add the eggplant; you can crowd them as long as they don't overlap. Season with salt and pepper and cook, turning as necessary, until nicely tender and browned on both sides; drain on paper towels. Add more oil when necessary.
- Cook the onion in the remaining oil; when it's tender, add the tomatoes and some salt and pepper and cook at a lively simmer until saucy, 10 or 15 minutes. Heat the oven to 400.
- Eyeball your eggplant and your baking dishes and pick a nice dish that will work. I like a big oval gratin dish for this. Add a layer of eggplant, then tomato sauce, then cheese, then eggplant, tomato sauce, cheese. That will probably do, but you can make more layers if you like. Bake until the cheese is melted and the whole thing is bubbly, about 15 minutes. Sprinkle with parsley and serve hot or at room temperature.
SMOKY EGGPLANT SALAD WITH YOGURT AND MINT
This tart Turkish-style salad is meant to be served with triangles of warm pita or other flatbread for dipping. At the market, choose eggplants that are firm and shiny; they will taste sweeter and have fewer seeds. Make the salad several hours or up to a day in advance. Pomegranate molasses can be found at Middle Eastern groceries.
Provided by David Tanis
Categories snack, dips and spreads, appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Put the whole eggplants on a barbecue grate over hot coals. Turning frequently, cook until the skin is completely blackened and charred and eggplants begin to soften and collapse, about 10 minutes. Alternatively cook them directly on a stovetop burner or under the broiler. Set aside to cool.
- Cut eggplants in quarters top to bottom and carefully separate the flesh from the skin with a spoon or paring knife. Discard the charred skin. Chop flesh roughly with a large knife or in a food processor and put it in a fine-meshed sieve to drain excess liquid.
- Transfer eggplants to a mixing bowl. Add salt, garlic, lemon juice, olive oil, yogurt and dried mint. Mix well, then set aside to rest for a few minutes. Check seasoning and adjust.
- Put mixture in a low serving bowl. Drizzle with pomegranate molasses, if using, and 1 tablespoon olive oil. Sprinkle with chopped mint and parsley and a pinch of red pepper flakes.
Nutrition Facts : @context http, Calories 40, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 245 milligrams, Sugar 5 grams
Tips:
- Choose small to medium eggplants for the best flavor and texture.
- Prick the eggplants with a fork before grilling to help them cook evenly.
- Grill the eggplants over medium heat until they are tender and slightly charred.
- Let the eggplants cool slightly before handling them.
- Use a spoon to scoop the flesh out of the eggplants.
- Chop the eggplant flesh into small pieces.
- Combine the eggplant flesh with the other ingredients and mix well.
- Serve the salad immediately or chill it for later.
Conclusion:
Mark Bittman's grilled eggplant salad with yogurt is a delicious and healthy dish that is perfect for summer gatherings. It is easy to make and can be served as a side dish or a main course. The combination of grilled eggplant, yogurt, and fresh herbs is refreshing and flavorful. This salad is also a good source of fiber and vitamins.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love