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TURKISH-INSPIRED EGGPLANT AND ZUCCHINI SALAD WITH TOMATO-GINGER SAUCE AND YOGURT

By Delicious Recipes!Posted on
TURKISH-INSPIRED EGGPLANT AND ZUCCHINI SALAD WITH TOMATO-GINGER SAUCE AND YOGURT

TURKISH-INSPIRED EGGPLANT AND ZUCCHINI SALAD WITH TOMATO-GINGER SAUCE AND YOGURT

A vibrant appetizer salad combining roasted eggplant and zucchini cubes, topped with a tangy tomato and ginger sauce and creamy yogurt. The perfect essence of Turkish mezze, ideal for serving with Lebanese flatbread.

πŸ•’ Prep Time: 15 min + cooking

🍳 Cook Time: 30 min
🍰 Servings: 4

Ingredients

Vegetables:

  • 1 medium eggplant (approx. 450 g), cut into 1.5 cm cubes
  • 1 small zucchini (approx. 250 g), cut into 1.5 cm cubes
  • 4 sprigs fresh parsley, chopped
  • 100–150 g full-fat or Greek yogurt
  • 2 pinches chili powder (pul biber)
  • 2 pinches ground cumin
  • Salt and freshly ground black pepper
  • Olive oil for frying or roasting

Tomato-Ginger Sauce:

  • 400 g ripe tomatoes
  • 1 small onion (approx. 30 g), finely chopped
  • 1 small piece fresh ginger (approx. 10 g), grated
  • 1 pinch sugar
  • 1 tbsp olive oil
  • Salt, to taste

Instructions

  1. Toss eggplant and zucchini cubes with salt and let drain on paper towels while preparing the sauce.
  2. To make the sauce, sautΓ© onion in olive oil over medium heat until soft. Add grated ginger and cook 1 minute more.
  3. Add grated tomatoes, sugar, salt, and pepper. Bring to a boil, then simmer for 5–7 minutes until thickened. Blend until smooth; optionally strain to remove seeds.
  4. Heat oil in a large skillet or use oven roasting for a lighter version:
  • Fry eggplant cubes in batches with 3-4 tbsp oil per batch, stirring frequently, for about 5 minutes until golden.
  • Fry zucchini in batches with 1 tbsp oil per batch for about 10 minutes until tender and browned.
  • Or roast vegetables at 200Β°C for about 25 minutes, stirring halfway, drizzling extra oil if needed.
  1. Combine all fried or roasted vegetables in a bowl. Season with salt, pepper, cumin, and chili powder. Mix and let cool slightly.
  2. Arrange vegetables on a serving plate. Pour tomato-ginger sauce over them, then dollop yogurt on top. Use a spoon to lightly swirl the yogurt and sauce for a marbled effect.
  3. Garnish with chopped parsley. Serve warm or at room temperature with Lebanese flatbread.

πŸ’‘ Tips

  • Roasting reduces oil usage and enhances flavor with slight caramelization.
  • Adjust chili and cumin to suit your spice preference.
  • Serve with fresh bread to soak up all delicious sauces.

πŸŽ‰ Perfect For

  • Turkish-inspired appetizers
  • Light vegetarian mezze
  • Flavorful side dishes with Mediterranean flair