Bodrum-Style Grilled Eggplant and Yogurt Salad
This Bodrum-Style Grilled Eggplant and Yogurt Salad is a refreshing and savory side dish that combines the smoky flavor of charred eggplant with the tanginess of yogurt, complemented by a medley of herbs and spices.
Equipment
- Grill
- Mixing bowl
- Strainer
- Knife
- Cutting board
- Fork
- Measuring spoons and cups
Ingredients
- 2 large eggplants about 2 lbs or 900g
- 1 1/2 cups Greek yogurt 360 ml
- 2 cloves garlic, minced
- 1 lemon, juiced approximately 3 tablespoons
- 3 tablespoons extra virgin olive oil
- 1/4 cup fresh parsley, finely chopped 15g
- 1/4 cup fresh dill, finely chopped 15g
- 1 tablespoon fresh mint, chopped 3g
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 tablespoon pomegranate seeds for garnish optional
Instructions
- Preheat your grill to a high heat. While waiting, pierce the eggplants with a fork all over to prevent them from bursting on the grill.
- Place the eggplants directly on the grill grates and cook, turning occasionally, until the skin is charred and the inside is soft, about 10 minutes. Remove from grill and let cool.
- Once the eggplants are cool enough to handle, peel off the charred skin and discard. Chop the eggplant flesh into a rough dice and place in a strainer to drain excess liquid for about 5 minutes.
- In a large mixing bowl, combine the Greek yogurt, minced garlic, lemon juice, and olive oil. Mix until well blended.
- Add the drained eggplant to the yogurt mixture along with the chopped parsley, dill, mint, paprika, and cumin. Stir until all ingredients are fully incorporated. Season with salt and pepper to taste.
- Chill the salad in the refrigerator for at least 10 minutes before serving to allow the flavors to meld.
- Serve the eggplant and yogurt salad garnished with pomegranate seeds if desired.
Notes
For a vegan version, substitute Greek yogurt with a plant-based yogurt alternative.
If a grill is not available, you can broil the eggplants in the oven until the skin is charred.
The salad can be stored in the refrigerator for up to 2 days, making it a perfect make-ahead dish for gatherings.