Eggplant and yogurt salad – salatet batenjen w laban. Yogurt and cucumber salad – salatet laban w khyar. See great recipes for Eggplant and yogurt salad – salatet batenjen w laban too! See great recipes for Eggplant and yogurt salad – salatet batenjen w laban too!
Yogurt and cucumber salad – salatet laban w khyar. 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. You can cook Eggplant and yogurt salad – salatet batenjen w laban using 6 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Eggplant and yogurt salad – salatet batenjen w laban
- You need 500 g of eggplants, preferably big and round eggplant.
- It’s 2 cups of yogurt.
- You need 2 cloves of garlic, crushed.
- It’s 1 teaspoon of salt.
- You need 1 teaspoon of dried mint, finely ground.
- You need 1/3 cup of vegetable oil, for frying.
Put the whole eggplants on a barbecue grate over hot coals. Here is our quick and practical way to prepare Eggplant and Yogurt Salad. Pureed eggplant, yogurt, green onions and cilantro are mixed together and placed on a piece of heavy duty foil in a bowl with a hot charcoal. Let it cool for a bit then cut it in half and remove the skin; just cut it roughly into small/medium diced pieces and put it in the salad bowl, (it's ok if it has some juice still).
Eggplant and yogurt salad – salatet batenjen w laban step by step
- Wash and peel the eggplants and cut into relatively thick slices, widthwise..
- Fry the eggplant slices in vegetable oil until they become light brown in color; making sure not to burn them. Drain on a kitchen absorbent paper..
- Mix the yogurt, garlic and salt in a bowl..
- In a serving plate, pour half the quantity of the yogurt mixture, lay the eggplant slices on the yogurt, then add the remaining yogurt over the eggplants..
- Sprinkle with dried mint and serve cold..
Then add the rest of the ingredients and mix the salad and serve. This is good with pita bread on the side. Place the eggplant slices on a baking sheet, brush both sides with plenty of olive oil, and sprinkle with salt and pepper. The recipe for this dish was generously shared with me by a lady chef who told me that it comes from Tripoli, Lebanon's Northern coastal city. It is simpler to make than other eggplant and yogurt dishes and just delicious; the eggplant is silky and the cooked yogurt sauce.