Delectable Turkish Lunch: Aromatic Grilled Eggplant and Zucchini Salad with Herbed Yogurt Dressing

Allergens

Dairy (Yogurt)

Ingredients

• 2 medium
• sized eggplants
• 2 medium
• sized zucchinis
• 1 cup Greek yogurt
• 1/4 cup fresh dill, finely chopped
• 1/4 cup fresh mint, finely chopped
• 3 cloves garlic, minced
• 1 lemon, juiced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tsp sumac (optional)
• 1 tsp paprika (optional)

Instructions

1. Preheat a grill or grill pan to medium high heat. Slice the eggplants and zucchinis into 1/2 inch thick rounds. Brush the vegetables with olive oil, then season with salt and pepper. Grill until tender and slightly charred on both sides. Remove from heat and let cool. In a medium bowl, mix together Greek yogurt, finely chopped dill, mint, minced garlic, lemon juice, and a pinch of salt and pepper to taste. Set aside. Arrange the grilled eggplant and zucchini slices on a serving platter, slightly overlapping each other in a circular pattern. Drizzle the herbed yogurt dressing over the top of the vegetables and sprinkle with sumac and paprika if desired. Serve immediately.

Chef’s Insight

To achieve the perfect smoky flavor in your grilled eggplant and zucchini, be sure not to move the vegetables around too much on the grill. Allow them to develop a nice char before flipping.

Notes

Be sure to use fresh herbs for the dressing to enhance the overall flavor of the dish.