Eggplant Salad with Yogurt Dressing

Step by step: Eggplant Salad with Yogurt Dressing

• Step1

  Peel 1.3 kg (3 pounds) of eggplant, and cut into cubes (about 1 cm, 0.5 inch).

• Step2

  Bring 2 liters (quarts) of water to boil in a pot. Add two teaspoons of salt and add the eggplant. Cook for 7-10 minutes, until tender, mixing occasionally.

• Step3

  Drain the eggplant well, and keep in the colander until cool.

• Step4

  Make the yogurt sauce: Mince a few springs of dill, a few sprigs of cilantro, and about 5 leaves of mint. You could add more herbs, like fresh basil and parsley, to taste.

• Step5

  Add 400 ml (14 fl oz) of plain yogurt (preferably Greek). For some heat, add half of a hot chili pepper, or a pinch of paprika. It is optional.

• Step6

  Add one crushed clove of garlic, one flat teaspoon of salt, a pinch of ground black pepper, the juice of half a lemon, and mix everything well. The sauce is ready!

• Step7

  Mix the eggplant and the yogurt sauce and refrigerate for a few hours.

• Step8

  Serve this delicious, healthy and low calorie salad with homemade pita bread!