Bonjan Salad with Spiced Yogurt Dressing

Ingredients

• 2 large eggplants (800g) 2 large eggplants (800g)
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 1/4 cup fresh mint leaves, chopped 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh cilantro leaves, chopped 1/4 cup fresh cilantro leaves, chopped
• 1 cucumber, diced 1 cucumber, diced
• 1 cup cherry tomatoes, halved 1 cup cherry tomatoes, halved
• Juice of 1 lemon Juice of 1 lemon
• Pomegranate seeds for garnish Pomegranate seeds for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 6g
• Fiber: 8g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Slice the eggplants into 1-inch thick rounds and place them on a baking sheet.
3. 3.
   Drizzle the eggplant slices with olive oil and season with salt and pepper.
4. 4.
   Roast the eggplant in the preheated oven for 25-30 minutes, or until tender and golden brown.
5. 5.
   While the eggplant is roasting, prepare the spiced yogurt dressing. In a bowl, combine the yogurt, minced garlic, ground cumin, ground coriander, paprika, salt, and pepper. Mix well.
6. 6.
   Once the eggplant is cooked, remove it from the oven and let it cool slightly.
7. 7.
   Chop the roasted eggplant into bite-sized pieces and transfer them to a serving bowl.
8. 8.
   Add the chopped mint, cilantro, diced cucumber, and halved cherry tomatoes to the bowl with the eggplant.
9. 9.
   Pour the spiced yogurt dressing over the salad and toss gently to combine.
10. 10.
    Squeeze the juice of one lemon over the salad and toss again.
11. 11.
    Garnish the salad with pomegranate seeds for an extra burst of flavor and color.
12. 12.
    Serve the Bonjan Salad chilled or at room temperature.

Treat your ingredients with care...

• Eggplant — Make sure to slice the eggplant into even rounds to ensure even cooking. Drizzling olive oil and seasoning with salt and pepper before roasting helps to enhance the flavor.
• Yogurt — Use plain yogurt for the dressing, preferably Greek yogurt for a thicker consistency. Adjust the spices and seasonings in the dressing according to your taste preferences.
• Mint and cilantro — Chop the herbs just before adding them to the salad to retain their freshness and aroma.
• Pomegranate seeds — Gently remove the seeds from the pomegranate and sprinkle them over the salad just before serving to add a burst of sweetness and visual appeal.

Tips & Tricks

• For a smokier flavor, you can grill the eggplant instead of roasting it in the oven.
• If you prefer a spicier dressing, add a pinch of cayenne pepper or chili powder to the yogurt dressing.
• Customize the salad by adding other vegetables such as bell peppers or red onions.
• Serve the Bonjan Salad as a side dish with grilled meats or as a light lunch with some crusty bread.
• Leftovers can be stored in the refrigerator for up to 2 days. The flavors will meld together even more, making it even more delicious the next day.

Serving advice

Serve the Bonjan Salad chilled or at room temperature. It can be enjoyed as a refreshing side dish or as a light and healthy main course. Pair it with some warm pita bread or naan for a complete meal.

Presentation advice

Present the Bonjan Salad in a large serving bowl, allowing the vibrant colors of the roasted eggplant, fresh herbs, and pomegranate seeds to shine through. Garnish with a sprig of fresh mint for an extra touch of elegance.