Salad with eggplant, yogurt and lemon

Submitted by enr on 06 Apr 2013
1 kg eggplants
1 large onion
3/4 cup yoghurt
1/2 cup crumbled feta cheese
1 clove garlic
rind of 1/2 lemon
2-3 tbsp lemon juice
1 tbsp tahini
coriander powder optional
Salad with eggplant, yogurt and lemon
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Eggplant cut into rings onion thick crescents. Vegetables are arranged in a row on a tray and bake in preheated 200C oven until golden brown. By subtracting put in a saucepan and fell forward, left to stew for 30-40 minutes. Put them in a bowl onion and chopped (can strips, cubes can, maybe left wheels) eggplants and onions. In another bowl mix the yogurt, the feta cheese, milled garlic, Tahan, grated lemon rind and lemon juice. Stir milk mixture and add salt to taste - depends on the feta cheese. Pour over vegetables and stir carefully seasoned with coriander (optional) and more salt if necessary. The salad is placed in the refrigerator for at least 30 minutes to absorb flavors. * Sheep cheese is more appropriate because it is fragrant, but with cow it. * You can sprinkle little finely chopped lightly toasted walnuts. * 1 cup = 250 ml
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06 Apr 2013