Smoky Eggplant and Yogurt Salad

3 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    50 m
Recipe by  YAKUTA

“This is a very simple, healthy and elegant salad that is inspired by Indian cooking. The smoking though not necessary is highly recommended. It can be served with any lean piece of grilled meat, poultry or fish.”

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Adjust Servings

Original recipe yields 4 servings



  1. In a pot over medium heat, add the eggplant and water; cook until tender and the water evaporates. Mash the eggplant so no large chunks remain. Allow to cool completely.
  2. In a large bowl, add the yogurt, mashed eggplant, green onions, cilantro, pepper and salt; mix well.
  3. To smoke the salad, heat one piece charcoal over open flame until gray and reddish in color. Place a small square of aluminum foil in the eggplant salad (make room in the center for the foil). Place the hot charcoal on the piece of foil in the bowl. Add the margarine on top of the charcoal and cover salad bowl immediately. Allow to smoke for 10 minutes; remove charcoal.
  4. Chill the salad in the refrigerator and garnish with fresh chopped cilantro and sprinkle of paprika.

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Reviews (3)

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I kept the eggplant slightly chunky. It gave it more texture and substance. This is a very fresh and cool salad that I served with the Ugandan kebobs which are actually meatballs. This is a great compliment to any spicy chicken or beef and would be particularly good in the summer.

Sharon B

Sharon B

Thanks for the recipe! This is an exotic and delicate treat. My husband and I recently moved to Tel Aviv, and when we went on our first Israeli date, I got something very similar to this and LOVED it! I am so happy to find a recipe for it so that I can enjoy it again and again. The smoked flavor is a little strong, and is somewhat unexpected especially as it is served cold - but it is very good! Don't be afraid to try it! It really makes this dish unique. The smoking instructions given here are great - I never knew how to do that - Thank you!!



Very good! I had this with pita and red peppers on the side, and my teenage son (who does NOT like eggplant) and I made a meal of it. I did omit the smoking step and would like to try that another time. If I truly loved eggplant, this would have been a 5* recipe because it is a very delicious way to consume that vegetable.

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Amount Per Serving (4 total)

  • Calories
  • 129 cal
  • 6%
  • Fat
  • 6 g
  • 9%
  • Carbs
  • 15.6 g
  • 5%
  • Protein
  • 5.6 g
  • 11%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 88 mg
  • 4%

Based on a 2,000 calorie diet



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Melitzanosalata Agioritiki (Athenian Eggplant Salad)


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Roasted Eggplant and Asparagus Pasta Salad