Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, eggplant and yogurt salad - salatet batenjen w laban. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Eggplant and yogurt salad - salatet batenjen w laban is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Eggplant and yogurt salad - salatet batenjen w laban is something which I’ve loved my whole life. They’re fine and they look wonderful.
Yogurt and cucumber salad - salatet laban w khyar. Great recipe for Eggplant and yogurt salad - salatet batenjen w laban. A unique Lebanese eggplant recipe made of fried slices of eggplant with a yogurt-garlic sauce.
To get started with this particular recipe, we have to prepare a few ingredients. You can have eggplant and yogurt salad - salatet batenjen w laban using 6 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Eggplant and yogurt salad - salatet batenjen w laban:
- Take 500 g eggplants, preferably big and round eggplant
- Prepare 2 cups yogurt
- Make ready 2 cloves garlic, crushed
- Prepare 1 teaspoon salt
- Prepare 1 teaspoon dried mint, finely ground
- Take 1/3 cup vegetable oil, for frying
See great recipes for Ensaladang Talong (Eggplant salad) too! Do not worry if skin burns a bit. Meanwhile, mix remaining garlic and onion with yogurt; season to taste with salt, pepper and a little cayenne. Let it cool for a bit then cut it in half and remove the skin; just cut it roughly into small/medium diced pieces and put it in the salad bowl, (it's ok if it has some juice still).
Steps 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.
Then add the rest of the ingredients and mix the salad and serve. This is good with pita bread on the side. Loaded up with fresh herbs and served over a tangy yogurt dressing, this healthy salad is full of Middle Eastern flavor. If I had another life I would want to spend it all on some unstinting happiness. I would be a fox, or a tree full of waving branches.
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