Roasted Eggplant Salad with Yogurt Dressing

Roasted Eggplant Salad with Yogurt Dressing

30 mins
easy
6 servings

A vibrant and flavorful roasted eggplant salad with a creamy yogurt dressing. Perfect for a light lunch or side dish.

EggplantSaladSummer

Equipment Needed

  • Baking sheet
  • Mixing Bowl

Ingredients

  • 2.00 mediumLarge Eggplants(Halve, deseed, and cut into 1-inch cubes.)
  • 1.00 cupCherry Tomatoes(Halved)
  • 1.00 mediumRed Onion(Thinly sliced)
  • 10.00 piecesKalamata Olives(Halved)
  • 1.00 cupPlain Yogurt(Choose your favorite flavor.)
  • 2.00 tablespoonsOlive Oil
  • 1.00 tablespoonFresh Dill(Chopped)
  • 1.00 tablespoonLemon Juice
  • 1.00 teaspoonSalt(To taste)
  • 1.00 teaspoonBlack Pepper(To taste)

Instructions

1

Preheat oven to 400°F (200°C).

Estimated time: 5 minutes

2

Toss eggplant cubes with 1 tablespoon olive oil, salt, and pepper.

Estimated time: 5 minutes

3

Roast for 15-20 minutes, or until tender and slightly browned.

Estimated time: 15 minutes

4

While eggplant roasts, prepare the dressing by whisking together yogurt, remaining olive oil, dill, lemon juice, salt, and pepper.

Estimated time: 5 minutes

5

Combine roasted eggplant, tomatoes, red onion, and olives in a large bowl.

Estimated time: 5 minutes

6

Pour the yogurt dressing over the salad and toss gently to coat.

Estimated time: 5 minutes

7

Serve immediately or chill for later.

Estimated time: 5 minutes

8

Garnish with extra fresh dill, if desired.

Estimated time: 2 minutes

9

Enjoy!

Estimated time: 1 minutes

10

Serve chilled or at room temperature.

Estimated time: 2 minutes