Mark Bittman’s Grilled Eggplant Salad With Yogurt
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound eggplants, preferably small light purple ones
- 1medium onion, minced
- 3garlic cloves, minced
- ½cup plain whole milk yogurt
- Salt and pepper, to taste
- Pinch cayenne or Aleppo pepper or other mild ground chili powder
- ¼cup chopped fresh parsley or mint
Nutritional analysis per serving (4 servings)
64 calories; 1 gram fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 3 grams protein; 414 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Start a charcoal or wood fire or preheat a gas grill or broiler; rack should be no more than 4 inches from heat source. Cut eggplants in half lengthwise up to stem, but do not cut through. Spread about ⅔ of the onion and garlic between the eggplant halves and press the two sides back together.
- Step 2
Grill eggplants, turning once or twice, until they are blackened and collapsed, 10 to 15 minutes. Do not worry if skin burns a bit. Meanwhile, mix remaining garlic and onion with yogurt; season to taste with salt, pepper and a little cayenne.
- Step 3
When cooked, let eggplants cool a bit, then peel off skins and let cool further. Roughly chop eggplants, then mix with yogurt dressing. Serve at room temperature or chill if you like; in either case, garnish with parsley or mint
Private Notes
Comments
This is really good. We usually make mtabbal (eggplant with tahini) but ran out of tahini and tried this. Deliciously fresh tasting, esp with addition of mint. I always char eggplants in a high temp oven (200/250 C). Do prick them all over with a fork in advance or you'll have an exploded eggplants situation. Didn't do the onion and garlic inside the eggplant step, just added a fat garlic clove raw to salad and no onion as per usual.
This is good and the flavours are there but I found the eggplant cooking method with a gas broiler turned out chewy. Will try again on a bbq, but wouldn’t make again with a broiler
Yum! Made this on the gas grill and it was amazing! Great alternative to baba ganoush. Addicting. Served as part of a Mediterranean meal. I used labneh instead of yogurt, otherwise followed recipe exactly
With a somewhat larger, fatter eggplant, I chose to roast fat slices at 425 degrees with a good dredge of olive oil plus salt and pepper. I mixed some chopped onion and garlic with olive oil, salt and pepper. Partway thru, I flipped the slices and placed the onion and garlic atop half the slices, placing another slice on top.. With an unmatched slice, I just tucked some of the chopped onion and garlic under the slice.
Delicious flavors but execution in recipe is over complicated. Grill halved eggplants on grill without stuffing (trust me) and once *decompressed* pull off and let cool. For onions and garlic, either grill in tin foil atop grill if your grill can cook contained bits effectively, or on stove top if not. Olive oil used in stovetop grilling was a lovely addition to the yogurt (I use skim or part.) Then proceed as directed - peel and chop cooled eggplant, mix it all up in yogurt, season, herbify.
The raw onion in the yogurt was a little overpowering. I’d use half as much next time, or maybe leave it out altogether and add more garlic. The whole dish benefits from a generous drizzle of good olive oil to finish.
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