Yogurt Salad with Eggplants

Eggplants came to us from India in the 13th century. They are popular for their subtle flavor and are a favored addition to Mediterranean and Turkish cuisine. It's important to know that raw eggplants are not suitable for consumption; they can even be dangerous.

When baking, you should not overdo it with oil, as eggplants absorb it instantly, but after 5 to 10 minutes of baking, they release it, which makes the dish high in calories and extremely greasy in taste.

Eggplants are rich in potassium, contain 92% water, and are ideal for diabetics. They have a laxative effect, suppress inflammation, and lower cholesterol. In addition, they promote metabolism, kidney, and bile function; 100 grams of eggplant contains only 17 calories.

Ingredients for a healthy salad:

• half an eggplant
• 3 tablespoons olive oil
• 4 dcl plain yogurt
• 1 clove garlic
• 1 red onion
• juice of half a lemon
• mint leaves, parsley

Preparation:
Cut the eggplant into cubes, place in a bowl, sprinkle with salt, pepper, and olive oil, then put everything into an oven preheated to 200{-15696}C for 15 minutes.

Meanwhile, chop the onion, garlic, and herbs. Mix with yogurt and add the cooled eggplants.


Information on this website is for educational purposes only and is not medical advice.