Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, eggplant and yogurt salad - salatet batenjen w laban. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Eggplant and yogurt salad - salatet batenjen w laban is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They are nice and they look wonderful. Eggplant and yogurt salad - salatet batenjen w laban is something that I’ve loved my entire life.

A unique Lebanese eggplant recipe made of fried slices of eggplant with a yogurt-garlic sauce. Strawberries and yoghurt combo, this is the fusion version of the original Laban recipe from the Middle East. A unique Lebanese eggplant recipe made of fried slices of eggplant with a yogurt-garlic sauce.

To get started with this recipe, we have to prepare a few components. You can cook eggplant and yogurt salad - salatet batenjen w laban using 6 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Eggplant and yogurt salad - salatet batenjen w laban:

1. Prepare 500 g eggplants, preferably big and round eggplant
2. Prepare 2 cups yogurt
3. Get 2 cloves garlic, crushed
4. Prepare 1 teaspoon salt
5. Prepare 1 teaspoon dried mint, finely ground
6. Take 1/3 cup vegetable oil, for frying

Eggplant Yogurt Salad, an adapted version of the popular middle eastern dish "Fatteh" with added butternut squash. It is so tasty with roasted vegetables in creamy garlic yogurt sauce with crunchy pomegranate, walnuts and crispy pita chips. It is a heart healthy dish. Turkish eggplant with yogurt is one of the most popular meze.

Instructions to make Eggplant and yogurt salad - salatet batenjen w laban:

1. Wash and peel the eggplants and cut into relatively thick slices, widthwise.
2. 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.
3. Mix the yogurt, garlic and salt in a bowl.
4. 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.
5. Sprinkle with dried mint and serve cold.

This eggplant is roasted until nicely charred, soft in texture, with a nutty flavor. It is then drizzled with a refreshing garlic yogurt sauce and served with fresh bread. Grilled eggplant salad with fresh tomatoes, scallions, capers, and fresh herbs mixed with a little balsamic vinegar is the perfect summer side. This grilled eggplant and spinach salad makes a wonderfully fresh, healthy, and filling warm weather meal. Cut eggplants in quarters top to bottom and carefully separate the flesh from the skin with a spoon or paring knife.

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