Roasted Eggplant and Chickpea Yogurt Salad
Smoky roasted eggplant mixed with yogurt, chickpeas, garlic, and salt for a substantial meze.
By Moow Editorial ·
- Let the eggplant cool before mixing it with yogurt so the yogurt does not separate.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 6 side servings
- Prep time: 15 minutes
- Cook time: 40 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 6 side servings.
- Calories: 150 kcal
- Protein: 7 g
- Carbohydrates: 26 g
- Fat: 4 g
- Sodium: 413 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Salad
Have these measured and ready before you begin.
- 5 eggplants
- 1 1/2 cups (340 g) plain Greek yogurt
- 2 garlic cloves, finely grated
- 1 teaspoon fine salt
- about 3/4 cup plus 1 tablespoon (200 ml by volume) cooked chickpeas
Directions
1. Heat the oven to 450°F (230°C). Prick the eggplants and roast for 30–40 minutes, turning once, until collapsed and tender.
2. Whisk the yogurt until smooth and thinly slice the garlic.
3. Peel and chop the roasted eggplants.
4. Let the eggplant cool for about 10 minutes.
5. Mix the eggplant with the yogurt, garlic, cooked chickpeas, and salt, then transfer to a serving plate.
Sources
Contains milk. Char eggplant with good ventilation, avoid open-flame contact with loose clothing, and refrigerate the finished salad.