Healthy Recipe

Eggplant and Yogurt Salad

Recipe By:
Recipe_Lover
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  • Total Time 25 min Ico-add
  • Yield 4 Servings
  • Level Easy

For a nice variation on the first course try this eggplant and yogurt salad. Or, since eggplant has a zero calorie count, just increase the portion and serve for a light lunch.
 

Ingredients

  • 1 head lettuce (the type of your choice)
  • 1/2 cup lightly salted water
  • 1 medium eggplant, peeled and chopped
  • 2 tablespoons butter (or margarine)
  • 1 clove garlic, minced
  • 1 small bunch green onions, diced
  • 1 1/2 cups plain regular (or low fat) yogurt
  • 1/2 bunch cilantro, diced
  • Salt and black pepper to taste
  • 4 boiled eggs, sliced
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Directions

  1. 1. Rinse and chop (or tear) the lettuce into bite sized chunks; transfer to a large salad bowl and refrigerate until needed.
  2. 2. Put the water in a sauce pot over medium heat, add the eggplant and cook until tender, about 10 minutes. Drain and mash the eggplant so there are no large chunks; let cool completely.
  3. 3. Melt the butter in a medium skillet over medium high heat (six on a scale of ten). Saute the garlic and green onion until softened and lightly toasted, three to five minutes.
  4. 4. Combine the yogurt, mashed eggplant, garlic/green onion mixture, cilantro, salt and pepper; mix well.
  5. 5. Toss the lettuce with the eggplant and yogurt dressing. Arrange the boiled egg slices around the top and serve.