Romanian Roasted Eggplant Salad recipe
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- 2 eggplants ½ cup canola oil 2 tablespoons plain yogurt 1 teaspoon salt 1 small onion, chopped
Nutrition Info
- 216.8 caloriescarbohydrate: 11.9 gcholesterol: 0.3 mgfat: 19.1 gfiber: 6.4 gprotein: 2.2 gsaturatedFat: 1.5 gservingSize: -sodium: 395.3 mgsugar: 5.1 gtransFat: : -unsaturatedFat: : -
Directions Romanian Roasted Eggplant Salad
Directions
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Preheat oven to 400 degrees F (200 degrees C). Poke eggplant with a fork and place on a baking sheet.
Roast in the preheated oven until skin is charred and eggplant is soft, about 45 minutes. Cool until easily handled, 5 to 10 minutes.
Peel eggplant and drain in a colander for 30 minutes. Chop eggplant very finely.
Place eggplant in a bowl and blend using an electric mixer. Gradually add oil and keep mixing until incorporated, about 2 minutes. Add yogurt and salt, mix well. Stir in chopped onion.