Grilled Vegetable Salad with Spicy Yogurt Dressing

Ingredients

While the original Azerbaijani Manqal salatı typically consists of grilled meat and vegetables, this adapted South Asian version focuses solely on grilled vegetables. The original dish often includes ingredients like lamb or beef, which have been omitted in this recipe to cater to a vegetarian or vegan diet. Additionally, the South Asian adaptation incorporates a spicy yogurt dressing, which adds a unique twist to the dish. We alse have the original recipe for Manqal salatı, so you can check it out.

• 2 bell peppers, sliced into strips 2 bell peppers, sliced into strips
• 2 zucchinis, sliced lengthwise 2 zucchinis, sliced lengthwise
• 1 eggplant, sliced into rounds 1 eggplant, sliced into rounds
• 1 red onion, sliced into rings 1 red onion, sliced into rings
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper, to taste Salt and pepper, to taste
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1 garlic clove, minced 1 garlic clove, minced
• Juice of 1 lemon Juice of 1 lemon
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 18g, 10g
• Protein: 6g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a bowl, toss the bell peppers, zucchinis, eggplant, and red onion with olive oil, salt, and pepper.
3. 3.
   Grill the vegetables for 4-5 minutes per side, or until they are tender and have grill marks.
4. 4.
   In a separate bowl, whisk together the yogurt, cumin powder, coriander powder, chili powder, minced garlic, lemon juice, salt, and pepper.
5. 5.
   Arrange the grilled vegetables on a serving platter and drizzle the spicy yogurt dressing over them.
6. 6.
   Garnish with fresh cilantro.
7. 7.
   Serve the Grilled Vegetable Salad with Spicy Yogurt Dressing immediately and enjoy!

Treat your ingredients with care...

• Bell peppers — Make sure to remove the seeds and white pith before grilling.
• Zucchinis — Slice them lengthwise to ensure even grilling.
• Eggplant — Sprinkle salt on the eggplant slices and let them sit for 10 minutes to remove any bitterness before grilling.
• Red onion — Keep the onion rings intact to prevent them from falling through the grill grates.
• Yogurt — Use thick and creamy yogurt for the dressing to achieve the desired consistency.

Tips & Tricks

• For added smokiness, you can grill the vegetables over charcoal instead of a gas grill.
• Customize the spice level of the dressing by adjusting the amount of chili powder.
• Add a squeeze of lime juice over the salad before serving for an extra burst of citrus flavor.
• Experiment with different vegetables like mushrooms or cherry tomatoes for variety.
• Serve the salad with warm naan bread or pita for a complete meal.

Serving advice

Serve the Grilled Vegetable Salad with Spicy Yogurt Dressing as a refreshing appetizer or as a side dish alongside grilled meats or kebabs. It pairs well with a cooling cucumber and mint raita.

Presentation advice

Arrange the grilled vegetables on a platter in a colorful and visually appealing manner. Drizzle the spicy yogurt dressing over the vegetables and garnish with fresh cilantro leaves for a vibrant and enticing presentation.