Roasted Eggplant Salad with Almonds and Mint – Nazuktan
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Roasted Eggplant Salad with Almonds and Mint – Nazuktan
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Nazuktan is a Central Anatolian recipe. I have first tasted it in my friend Nesli’s house and loved it. There’s a similar meze with roasted eggplants and yogurt, however, what makes this one a special delicacy is the toasted almonds and a little drizzle of molasses on top. Enjoy!
Ingredients:
- 2 large eggplants or a 23 oz jar of fire roasted eggplants
- 1 cup thick, Greek style yogurt
- juice of 1 lemon, about 1 1/2 tablespoons
- 2-3 cloves of garlic, mashed
- 3 tablespoons toasted sliced almonds
- 3 tablespoons of fresh mint, roughly chopped
- Salt and pepper to taste
Garnish:Â
- A few sprigs of fresh mint
- Â 1 tablespoon of toasted sliced almonds
- 1 teaspoon grape molasses
Directions:
If you are using fire roasted eggplants from a jar, skip this paragraph. If you are using fresh eggplants, first wash the eggplants. Poke into the eggplants with a skewer or a small knife at 3-4 places for even cooking. Roast them on the barbecue, approximately 15 minutes on each side. Turn to make sure all sides are evenly cooked. The skin will look dark, almost charred, but when you press on it with a fork, the inside will feel soft. Remove from heat, set aside to cool. Peel the outer skin, place on a board and gently chop to small pieces.
If you are using eggplants from a jar, drain the juices by placing the contents in a strainer for about 15 minutes. In a bowl, combine eggplants, yogurt, lemon juice and mashed garlic. Mix well with a spoon. Add almonds, fresh mint, salt and pepper to taste and gently mix with a spoon. Place on a serving dish. Garnish with a few sprigs of fresh mint leaves and toasted sliced almonds. Drizzle molasses over the plate and serve.
