Persian Roasted Egg Plant Salad Recipe
How to Make Persian Roasted Egg Plant Salad
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Persian Roasted Egg Plant Salad Recipe: Persian roasted eggplant salad is a savoury and creamy salad recipe. The roasted eggplants are the highlight of the dish that will be used in the salad. Crispy on the outside and moist on the inside, this roasted eggplant salad can be made in 20 minutes.
- Total Cook Time 15 mins
- Prep Time 05 mins
- Cook Time 10 mins
- Easy
Ingredients of Persian Roasted Egg Plant Salad
- 2 eggplants
- 2 onions , chopped
- 2 tomatoes , chopped
- 2 green chillies , chopped
- 3-4 garlic cloves, chopped
- 1 1/2 tsp cumin/cumin powder
- 1 tsp oregano
- 1 tsp red chili powder
- 1 tsp coriander
- 2 tsp yogurt
- Fresh lemon juice
- Freshly chopped coriander
- Oil
- to taste Salt
How to Make Persian Roasted Egg Plant Salad
1.
Roast the eggplants.
2.
In a hot pan pour some oil and add coriander powder, garlic, onion, tomatoes, and chilies.
3.
Sprinkle the red chili powder and salt. Mix it well.
4.
Now add the chopped pieces of roasted eggplant into the pan and mix them nicely.
5.
Let it cook for 10 minutes. Don't overcook as we don't want soggy vegetables.
6.
Once cooked transfer it into a fresh bowl. Add lemon juice, oregano and drizzle some unflavoured yogurt on it.
7.
Garnish it with fresh coriander.
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