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Recipe for Roasted Eggplant Salad with Yogurt

Yields8 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins

Here is a Moroccan recipe for roasted eggplant salad with yogurt.

Ingredients
 2 Eggplant
 400 Bulgur or whole wheat
 100 Red lentils
 2 Red onion
 5 Dill
 5 Coriander
 1 Pink berry
 1 Sesame seeds
 1 Ras el-hanout
 150 Plain yogurt
 50 Honey
 50 Dried raisin
 10 Olive oil
 1 Salt
 1 Ground pepper
Directions
1

Preheat the oven to 180 °C.

2

Cook the bulgur for the time indicated on the package (usually 10 minutes in boiling water) and set aside. Cook the red lentils for 10 minutes and mix them with the bulgur.

3

Cut the eggplants in half and then into 8 pieces with the skin on. Place them on a baking sheet lined with parchment paper. Season with salt and pepper, and drizzle with olive oil. Sprinkle with spice mix and bake for 25 minutes.

4

In a pan, fry the coriander seeds, pink peppercorns, Nigella seeds, and sesame seeds in a little olive oil for 2 minutes, stirring. Pour them over the bulgur.

5

Finely slice the red onions and cook them with the raisins for just 5 minutes in a frying pan with olive oil over low heat. Season with salt. Add them to the bulgur along with the finely chopped fresh herbs. Mix everything together and place the roasted eggplants on top. Combine the plain yogurt with the honey and spread it around the dish or serve it on the side to season as you like.

6

To finish, "Roasted Eggplant Salad with Yogurt." Released on April 6, 2022.

Nutrition Facts

0 servings

Serving size

8

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