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Aubergine Salad with Yogurt Dressing | Raising Sugar Free Kids - gone are the days where salads were dull bland leaves and the occasional tomatoes. This is a salad everyone will love, with a deep smoky flavour and a creamy yogurt dressing!
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Aubergine (Eggplant) Salad with Yogurt Dressing
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

A delicious light summer salad that's cheap to make and full of goodness. Just as great as a side for a sunny day BBQ as it is for a dreary day's lunch.

Course: Entree, Lunch, Salad, Side, Side Dish, Starter, Summer, Vegetarian
Servings: 4 people
Ingredients
  • 2 aubergines, finely sliced
  • 6-8 tbsp coconut oil
  • 1 tsp paprika or smoked paprika
Yogurt Dressing:
  • 100 g full-fat yogurt
  • 2 tbsp fresh lemon juice
  • 1 garlic clove, minced
  • salt & pepper, to taste
  • large handful fresh basil, torn, to serve
  • 2 tbsp pomegranate seeds, optional, to serve
  • 2 tbsp toasted flaked almonds, optional, to serve
Instructions

  1. Heat the coconut oil in a large saucepan over medium heat and fry the aubergine slices until soft and slightly charred (you may need to do this in batches), adding more oil if needed (should take about 10 mins). Mix in the paprika and set aside on a plate lined with kitchen roll.

  2. To make the dressing, mix the yogurt with the lemon juice and garlic, and season to taste with salt & pepper.

  3. Lay the drained aubergine slices on a serving dish and pour over the yogurt dressing, then top with fresh torn basil leaves, pomegranate seeds, toasted flaked almonds and a little extra pinch of paprika.