Eggplant salad with yogurt, mint and hazelnut

Based on 1 ratings

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
500 g eggplants
25 ml grapeseed oil
25 ml sesame oil
28 ml olive oil
1 clove garlic
100 g natural yogurt
½ lemon
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
    • 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.