Creamy Garlic Eggplant Salad – A 7-Year Revamped Classic

Originally shared in 2015, this creamy eggplant salad has been revamped for modern tastes — without mayonnaise, yet perfectly smooth thanks to tahini (sesame paste) and Greek yogurt. It’s a delicious, healthier alternative packed with rich flavors and freshness.

🕒 Prep & Serving Time

Prep Time: 15 minutes + cooling time
Servings: 4–6
Difficulty: Easy

📝 Ingredients

2 medium eggplants
2 tbsp fresh lemon juice
1 large garlic clove
1 tbsp olive oil
2 heaping tbsp tahini (sesame paste)
150 g Greek yogurt (2% fat)
Fresh parsley or mint, chopped
Salt and freshly ground black pepper

Calories: Approximately 485 kcal total (calculated with 2% yogurt, excluding drizzled olive oil)

🔪 Step-by-Step Instructions

Prepare the Eggplants:
- If using frozen pre-roasted eggplants, thaw and drain in a sieve for 10 minutes.
- For fresh eggplants, roast (on stove or grill) and peel according to [recommended method]. Drain in a sieve for about 10 minutes.
Make the Garlic Oil:
Crush the garlic in a mortar until it becomes a paste, then mix with 1 tbsp olive oil. Set aside until needed.
Make the Eggplant Purée:
Chop the peeled eggplant finely using a wooden cleaver or mash to a smooth paste. Chill in the fridge until completely cold; the eggplant will release more liquid which you should drain before preparing the salad.
Combine Ingredients:
Place the eggplant in a large bowl. Add lemon juice and salt; stir vigorously with a wooden spoon. Taste and adjust salt. If eggplants were oven-roasted instead of stove-grilled, add ¼ tsp smoked salt for extra depth.
Add Garlic Oil:
Mix in the garlic oil paste thoroughly; this will lighten the color slightly and deepen the flavor.
Add Tahini and Yogurt:
Stir in tahini and Greek yogurt until fully incorporated. Taste and adjust seasoning if necessary.
Serve:
Drizzle with olive oil, sprinkle with chopped herbs and freshly ground black pepper. Serve alongside Lebanese flatbread, Turkish pide, or Arabic bread. This salad pairs wonderfully with fresh tomato salad.

💡 Tips & Variations

For a smoky flavor, char the eggplants directly on the stovetop flame.
Substitute yogurt with a plant-based alternative for a vegan version.
Adding a pinch of smoked paprika or cumin can give an extra layer of flavor.
This salad is excellent as a dip, spread, or side dish.

🧾 Final Thoughts

This creamy garlic eggplant salad is a timeless favorite that balances freshness, creaminess, and smoky notes. Its vibrant texture and bold flavors make it a perfect companion to Middle Eastern breads and fresh salads — an easy, healthy crowd-pleaser that keeps getting better with time.