Eggplant salad with yogurt, mint and hazelnut

Eggplant salad with yogurt, mint and hazelnut

Based on 1 ratings
Kochtopf & Feder

Kochtopf & Feder

Community member

kochtopf-und-feder.de

"This fresh combo tastes great as a side dish or simply with some fresh pita bread."

Difficulty

Easy đź‘Ś
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
500 g
eggplants
25 ml
grapeseed oil
25 ml
sesame oil
28 ml
olive oil
1 clove
garlic
100 g
natural yogurt
½
lemon
2
scallions
300 g
mixed herbs
50 g
hazelnuts (toasted)
1 tbsp
sesame seed (toasted)
salt
pepper

  • Step 1/2

    Clean and wash the eggplants. Dice the flesh into bite-sized pieces, season with salt and pepper and fry in a hot pan with grape seed oil. Set aside to cool.
    • 500 g eggplants
    • 25 ml grapeseed oil
    • salt
    • pepper

    Clean and wash the eggplants. Dice the flesh into bite-sized pieces, season with salt and pepper and fry in a hot pan with grape seed oil. Set aside to cool.

  • Step 2/2

    • 25 ml sesame oil
    • 28 ml olive oil
    • 1 clove garlic
    • 100 g natural yogurt
    • ½ lemon
    • 2 scallions
    • 300 g mixed herbs
    • 50 g hazelnuts (toasted)
    • 1 tbsp sesame seeds (toasted)

    Mix sesame and olive oil, garlic (crushed and chopped) , yogurt with lemon zest and juice and a little salt. Serve the salad sprinkled with herbs, green onions, hazelnuts and sesame seeds. The salad, when sealed airtight, can be kept in the refrigerator for up to a week.

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