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Eggplants salad with yogurt and walnuts (supplied)

Eggplants are full of taste. Try this salad with yoghurt and walnuts by Angela Nicoletou. 

Dina Gerolymou
Published on
Thursday, February 28, 2019 - 17:39
File size
16.38 MB
8 min 57 sec

Grilled eggplant and yoghurt salad


3 eggplants

½ cup Greek yoghurt

¼ cup sultanas or currants, soaked in hot water (optional)

1 clove garlic, crushed

1 tsp coriander seeds, toasted and ground

½ tsp cumin seeds, toasted and ground

¼ cup parsley, chopped

1 tbs pomegranate molasses

Extra virgin olive oil

Walnuts, toasted (to garnish)


Chop eggplants into 2cm thick cubes, salt and let rest for 30 minutes. Wash and pat dry. Drizzle with olive oil and either grill on hot plate or bake in a hot oven (200C on a baking tray lined with baking paper) until soft.

Soak sultanas in hot water for 15 minutes. Toast walnuts. Toast and grind spices.

While eggplant is warm, place in a bowl, add the yogurt, sultanas, chopped parsley, crushed garlic, spices, pomegranate molasses and season with salt and pepper. Mix to combine all ingredients.

To serve, place in a serving dish and garnish with toasted walnuts and some chopped parsley.

Διαβαστε Επισης
Ό,τι πρέπει να γνωρίζουμε για την μελιτζάνα

Η μελιτζάνα, το δημοφιλές λαχανικό, που οι Έλληνες το καναλώνουν από την αρχαιότητα, είναι βασικό συστατικό της Μεσογειακής Διατροφής λίγω των πλούσιων θρεπτικών συστατικών του. Η διατροφολόγος Δήμητρα Παπαμίχου μίλησε στο Ελληνικό Πρόγραμμα, στο πλαίσιο της ενότητας για την Υγιεινή Διατροφή.