Come Cucinare Eggplant and yogurt salad - salatet batenjen w laban Smakelijk

Eggplant and yogurt salad - salatet batenjen w laban - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Eggplant and yogurt salad - salatet batenjen w laban! A quick and easy dinner that is ready in under 45 minutes! Wash and peel the eggplants and cut into relatively thick slices, widthwise. Eggplants are stuffed with a mixture of spiced lamb and rice, then simmered in tomato sauce in a rustic, cinnamon-scented dish from Lebanese author Fouad Kassab's mother, Isabelle. Put the whole eggplants on a barbecue grate over hot coals. Turning frequently, cook until the skin is completely blackened and charred and eggplants Transfer eggplants to a mixing bowl. Add salt, garlic, lemon juice, olive oil, yogurt and dried mint.

Mix well, then set aside to rest for a few minutes. This cool and creamy Lebanese laban cucumber yogurt sauce is perfect with grilled meats, salmon or as a side salad with a variety of Lebanese specialties such as grape leaves, tabbouleh or m'juddarah. Cucumber laban holds a special place in my heart.

You can cook Eggplant and yogurt salad - salatet batenjen w laban with 6 Ingredients and 5 steps. See the following guide!

1. 500 g eggplants, preferably big and round eggplant.
2. 2 cups yogurt.
3. 2 cloves garlic, crushed.
4. 1 teaspoon salt.
5. 1 teaspoon dried mint, finely ground.
6. 1/3 cup vegetable oil, for frying.

To serve, arrange the eggplant slices on a large plate, slightly overlapping. Drizzle the saffron yogurt over them, sprinkle with the pine nuts and pomegranate seeds. Description: Azcookbook.com-Eggplant Salad With Yogurt and Mint. Fatteh (Pita with Chickpeas and Yogurt) and a Chickpea Blog Hop.

1. Wash and peel the eggplants and cut into relatively thick slices, widthwise..
2. 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..
3. Mix the yogurt, garlic and salt in a bowl..
4. 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..
5. Sprinkle with dried mint and serve cold..

This dish of eggplant roasted until caramelized and tender, served over stewed lentils with an extraordinarily light and creamy tahini sauce and crunchy pine nuts, was dinner and lunch for more meals than I care to count a couple of. A cucumber and yogurt salad is so light, refreshing & served cold, makes it a perfect summer side dish. In Arabic, this salad is known as Laban wa Khyar. Made with only a few ingredients, it comes together so easily. While it may seem like a dip, it differs from tzatziki as it isn't usually served "on top".