Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, eggplant and yogurt salad - salatet batenjen w laban. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Transfer eggplants to a mixing bowl. Add salt, garlic, lemon juice, olive oil, yogurt and dried mint. Everybody loves this delectable eggplant salad with yogurt and mint!
Eggplant and yogurt salad - salatet batenjen w laban is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Eggplant and yogurt salad - salatet batenjen w laban is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin 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:
- Get 500 g eggplants, preferably big and round eggplant
- Prepare 2 cups yogurt
- Prepare 2 cloves garlic, crushed
- Take 1 teaspoon salt
- Make ready 1 teaspoon dried mint, finely ground
- Make ready 1/3 cup vegetable oil, for frying
Strawberries and yoghurt combo, this is the fusion version of the original Laban recipe from the Middle East. Eggplant and yogurt salad - salatet batenjen w laban. A delicious HEALTHY VEGAN eggplant salad, filled with amazing flavors and topped off with delicious yogurt garlic sauce. So refreshing on a hot summer's day.
Instructions to make Eggplant and yogurt salad - salatet batenjen w laban:
- Wash and peel the eggplants and cut into relatively thick slices, widthwise.
- 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.
- Mix the yogurt, garlic and salt in a bowl.
- 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.
- Sprinkle with dried mint and serve cold.
Heat the oil in a frying pan, then fry eggplant until they turn lightly golden, adding more oil if necessary. Cut eggplants in quarters top to bottom and carefully separate the flesh from the skin with a spoon or paring knife. Transfer eggplants to a mixing bowl. Add salt, garlic, lemon juice, olive oil, yogurt and dried mint. Mix well, then set aside to rest for a few minutes.
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