Tuesday, October 1, 2013

Eggplant salad

I took this recipe from a friend. I guess this is a traditional salad in Eastern Europe.

Note: This recipe is for 4-5 people, depending on how you serve it.


  • 1 medium eggplant
  • 2 cups of yogurt
  • 1/4 cup of crushed walnuts
  • 2-3 slice garlic
  • Fresh dill
  • Canola/vegetable oil


First peel and chop eggplant in small pieces. 

Take them into a medium saucepan, add some oil, close the lid and cook them until they get really soft. You may need to stir occasionally to do that. If you do not want to fry, you can broil the eggplant 20 minutes in the oven.

It is best if you use the yogurt you made at home, but the trick is yogurt should be a little bit solid. In order to have that kind of yogurt, you can strain it from a clean cloth. Take the yogurt in a glass pan, first add the cooked eggplant and stir. Then add garlic and fresh dill. Lastly, add crushed walnuts.

The salad is ready. Enjoy!

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