Name: Turkish Eggplant Tomato Salad
Total time: 28 min
Yield: 1 portions
Ingredients: 60 g Greek Yogurt; 220 g Eggplant; 140 g Tomatoes; 1.5 tbsp Lemon Juice; 1.5 tbsp Cooking oil; To taste Salt; To taste Black Pepper

25 min1

Bake diced eggplant with olive oil, salt, and black pepper at 210C / 410F until soft.

2

Dice tomatoes and mix Greek yogurt with lemon juice.

3

Toss warm eggplant with tomatoes and spoon yogurt dressing over the top.

Turkish Eggplant Tomato Salad

Ingredients

Steps