Roasted Eggplant Salad with Greek Yogurt is a delicious and refreshing dish that combines smoky roasted eggplant with creamy Greek yoghurt. It's a versatile, healthy salad, perfect as a side or a light main course.
If you like these kinds of recipes you will want to learn How to Make Couscous Salmon Salad or an Easy Tuna Rice Salad. I adore the smell of freshly grilled aubergine, that smokiness is the secret of this Easy Grilled Eggplant Salad, so I recommend you give it a try. This salad goes splendidly with a piece of freshly baked bread.
If you’re in the mood for something fresh and light, you’ve got to try this easy vegan warm salad recipe. It’s one of those “throw-together” meals I made with what I had in my pantry before my weekly shop, and it turned out so good! And if you’re after another quick, fuss-free dish, my zucchini scarpaccia - easy Italian tart in 30 minutes is a must-try. Both are perfect for those days when you want something delicious without spending hours in the kitchen.
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Why You Should Try This Recipe
Delicious Flavors: This salad combines the yummy taste of roasted eggplant with the creamy goodness of Greek yoghurt. It's like a flavour party in your mouth!
Healthy and Versatile: It's not just tasty; it's also good for you. You can enjoy it as a healthy side dish or even a yummy light meal.
Easy to Make: You don't need to be a kitchen pro to whip this up. Just roast the eggplant, add some yoghurt, and you're good to go! It's a simple recipe that tastes amazing.
Instructions
- Eggplants – These are like the superheroes in this tasty recipe! They have a mild, tender, and sweet taste.
- Tomatoes – They form the base of our dish, providing the perfect amount of juiciness and tanginess.
- Garlic – Garlic brings a gentle spice.
- Olive Oil – This helps to make everything delicious and prevents sticking.
- Fresh Oregano Leaves (or dried Oregano) – These herbs, whether fresh or dried, give a lovely aroma and taste.
- Lemon Juice – A little lemon juice adds a zesty twist to the dish.
- Garlic Powder – For extra garlic goodness without the chopping.
- Chili Powder or Smoked Paprika – Adds some gentle heat and a smoky touch.
- Greek Yogurt (or vegan yoghurt) – Go for yoghurt made from almond, coconut, or soy milk. It's creamy and perfect to cool things down.
- Sesame Seeds – Sprinkle these little seeds on top for extra crunch.
- Salt and Pepper – Add the finishing touches by seasoning the dish with salt and pepper.
See the recipe card for full information on ingredients and quantities.
Substitutions
- Instead of 8 tablespoon olive oil, you can use less if you're watching calories. Just a drizzle works fine.
- Don't have aubergines? No problem, courgette will do the trick as well, due to their similarities.
- For tomatoes, you can use canned ones or cherry tomatoes if you're out of big ones.
- If you're missing fresh oregano, dried oregano from your spice rack is A-OK.
- No lemon around? Try a splash of vinegar or orange juice for that tangy kick.
- For Greek yoghurt, regular plain yoghurt does the job.
- If you don't have sesame seeds, skip them or use some crushed nuts for crunch.
Variations
Looking to switch things up with your Low-carb roasted eggplant with yogurt and fresh tomato? Here are some super easy ideas to make your salad more exciting!
- Mediterranean Twist: Add some olives and feta cheese for a Mediterranean explosion. It's like a party in your mouth!
- Herb Garden: Chop up some fresh herbs like basil or cilantro to give your salad a garden-fresh taste. It's like a little herb party in your bowl!
How to make the recipe
Preheat the oven to 200°C (fan). In a small bowl, mix 4 tablespoon of olive oil with garlic powder, chili powder or smoked paprika, and a pinch of salt.
Brush this mixture onto the aubergine wedges and roast them for 30-35 minutes until they’re tender. While the aubergines are roasting, grate the tomatoes (without skin) into a bowl and combine with garlic, oregano, lemon juice, olive oil, salt, and pepper.
Toss the cooked aubergines in this tomato dressing. Spread the yogurt on a serving dish and arrange the dressed aubergines on top.
Drizzle any remaining dressing over the dish, and sprinkle with sesame seeds, oregano, or mint leaves. Finish with a drizzle of olive oil. Serve the aubergine dish with freshly baked pita bread and enjoy.
A full list of ingredients and instructions can be found in the recipe card below.
Can I make this ahead?
Yes, you totally can! If you want to get a head start on your meal, you can roast the eggplant and prepare the Greek yoghurt dressing a day or two in advance. Store them in airtight containers in the fridge.
On the day you're ready to enjoy your salad, simply assemble everything. It's a super convenient way to have a fresh and delicious dish without all the rush.
Leftovers
If you have leftovers, here are some great ideas for what to do with them:
- Next-Day Side Dish: Save your extra salad for the next day. It makes a fantastic side dish to go with your lunch or dinner.
- Work Lunch Idea: Take it to work for a tasty and healthy lunch. It's a great way to enjoy a homemade meal during your busy day.
- Cold Sandwich or Wrap: Spread this yummy salad on your sandwiches or wraps. The creamy Greek yoghurt and smoky eggplant will add a burst of flavour.
When saving leftovers, make sure to store them in an airtight container in the fridge. It will stay fresh for up to 3 days.
Other Eggplant Recipes You Might Also Like
RECIPE FAQs
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Roasted Eggplant Salad with Greek Yogurt
Equipment
- Knife
- Cutting board
- Mixing bowl
- Garlic Press
Ingredients
- 8 tablespoon olive oil
- 3 large aubergines cut into wedges
- 3-4 large and ripe tomatoes
- 3 garlic cloves crushed or grated
- A large handful of fresh oregano leaves or dried oregano
- Juice of ½ a lemon
- 1 teaspoon garlic powder
- 1 teaspoon chili powder or smoked paprika
- 250 g Greek yogurt or the vegan option
- 2 teaspoon sesame seeds
- Salt and pepper
Instructions
- Preheat the oven to 200°C (fan). In a small bowl, mix 4 tablespoon of olive oil with garlic powder, chili powder or smoked paprika, and a pinch of salt. Brush the mixture all over the aubergine wedges and place them on a roasting tray. Roast in the oven for 30-35 minutes until the aubergines are tender.
- While the aubergines are roasting, grate the tomatoes into a large mixing bowl using the coarse side of a grater. This will create tomato pulp without the skin. Add the crushed or grated garlic, most of the oregano, lemon juice, remaining olive oil, and a pinch of salt and pepper to the bowl. Mix well to combine.
- Once the aubergines are cooked, toss them in the tomato dressing, ensuring they are fully coated.
- Spread the Greek yogurt onto a serving dish. Arrange the dressed aubergines on top of the yogurt. Drizzle any remaining dressing from the bowl over the dish.
- Sprinkle sesame seeds and the remaining oregano over the dish or mint leaves. Finish with a drizzle of olive oil.
- Serve the aubergine dish with freshly baked pita bread and enjoy.
Video
Notes
- Roast the eggplant until soft and golden for the best texture.
- Let the eggplant cool before mixing with the yogurt to keep it creamy.
- Use full-fat Greek yogurt for a richer flavor.
- Add extra herbs like parsley or mint for a fresh touch.
- Store leftovers in the fridge for up to 2 days.
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Andréa says
Sounds delicious!
Mary says
Loved the grated tomato tip! I will be using that again. I just love the flavor combinations here.
Giangi Townsend says
Great recipe! Thank you
Mina says
Looks like a really good dish! I can't wait to try it.
Helen at the lazy Gastronome says
I love eggplant
Covita says
Always looking for interesting eggplant recipes. This one is delicious-5 stars
Bernice says
Such a wonderful arrangement of flavours and textures. Great dish!
Audrey says
Looks really good. I love eggplant all year round.
Liz says
This is my new favorite way to prepare eggplant! It's so delicious!
Mary says
Great smoky flavor in this dish. I love eggplant recipes this time of year!
Giangi Townsend says
What a fantastic recipe. Thank you for sharing.