Eggplant Yogurt Salad with Pomegranate Walnuts and Pita Chips

Eggplant Yogurt Salad with Pomegranate Walnuts and Pita Chips

Eggplant Yogurt Salad with Pomegranate Walnuts and Pita Chips – salty, sweet, tangy, flavorsome veggie bites in creamy yogurt sauce with crunchy pomegranate, walnuts and crispy pita chips.

 

This is a savory salad that brings together many popular flavors of the middle east, along with a good measure of butternut squash thrown into it. So if you like some sweet surprises, this salad is for you. If not, you can replace the butternut squash with more of the eggplant. I think that the pomegranate arils, although tangy-sweet in taste, give this dish a nice crunch and contrast to the overall profile.

 

Eggplant Yogurt Salad with Pomegranate Walnuts and Pita Chips – salty, sweet, tangy, flavorsome veggie bites in creamy yogurt sauce with crunchy pomegranate, walnuts and crispy pita chips. One of the inspirations for this recipe – Eggplant Yogurt Salad with Pomegranate Walnuts and Pita Chips – is a popular dish of the Levant known as Fatteh.

 

Photo Credit: Bijan of www.bijansviewfinder.com

 

One of the inspirations for this recipe – Eggplant Yogurt Salad with Pomegranate Walnuts and Pita Chips – is a popular dish of the Levant known as Fatteh. But here I have also used pomegranate molasses quite generously, which I think gives it a rather distinctively bold flavor.

 

The zaatar spiced pita chips work so well for this salad. Not only the textural aspect of it, but the burst of the zaatar spice through the creamy yogurt sauce complement with the background herby notes of the dill and green onions, bringing it all together into a dish that can be relished as a salad or a side dish.

 

Eggplant Yogurt Salad with Pomegranate Walnuts and Pita Chips – salty, sweet, tangy, flavorsome veggie bites in creamy yogurt sauce with crunchy pomegranate, walnuts and crispy pita chips. One of the inspirations for this recipe – Eggplant Yogurt Salad with Pomegranate Walnuts and Pita Chips – is a popular dish of the Levant known as Fatteh.

 

Photo Credit: Bijan of www.bijansviewfinder.com

 

Due to its low calorie/carbohydrate and high fiber profile, eggplant has a great potential for inclusion in diabetic and weight loss diets. It also has many other nutrition benefits which I explain in more detail in this post – Baked Eggplant with Chermoula.

 

Butternut squash is super rich in the bright orange pigment – Beta Carotene – which converts to vitamin A in the body and is beneficial for the skin, hair, vision and lowering the risk of cancer. This winter squash is a good source of vitamin C, vitamin E, thiamine, niacin, B 6, folate, pantothenic acid, magnesium and manganese. It is also rich in potassium, which is beneficial for lowering blood pressure. The high fiber content of the squash helps with promoting regularity and better blood glucose control.

 

Eggplant Yogurt Salad with Pomegranate Walnuts and Pita Chips – salty, sweet, tangy, flavorsome veggie bites in creamy yogurt sauce with crunchy pomegranate, walnuts and crispy pita chips. One of the inspirations for this recipe – Eggplant Yogurt Salad with Pomegranate Walnuts and Pita Chips – is a popular dish of the Levant known as Fatteh.

 

Photo Credit: Bijan of www.bijansviewfinder.com

 

The addition of yogurt provides a good source of probiotics, high quality protein and calcium. The omega 3 fatty acids from the walnuts and the phytochemical rich pomegranate with other myriad health benefits further add to the nutrition bounty of this salad.  

 

Get ready to add some healthy and festive vibrancy to your table with this Eggplant Yogurt Salad with Pomegranate Walnuts and Pita Chips!

 

Eggplant Yogurt Salad with Pomegranate Walnuts and Pita Chips – salty, sweet, tangy, flavorsome veggie bites in creamy yogurt sauce with crunchy pomegranate, walnuts and crispy pita chips. One of the inspirations for this recipe – Eggplant Yogurt Salad with Pomegranate Walnuts and Pita Chips – is a popular dish of the Levant known as Fatteh.

 

Photo Credit: Bijan of www.bijansviewfinder.com

 

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EGGPLANT YOGURT SALAD WITH POMEGRANATE WALNUTS AND PITA CHIPS
thedeliciouscrescent.com

 

NUTRITION FACTS

 

Servings: 9 cups               Serving Size: 1 Cup

 

Calories 127, Total Fat 6 g (Saturated Fat 1 g, Polyunsaturated Fat 1 g, Monounsaturated Fat 4 g), Cholesterol 2 mg, Sodium* 185 mg, Potassium 417 mg, Phosphorus 105 mg, Total Carbohydrate 16 g, Dietary Fiber 3 g, Sugars 9 g, Protein 4 g

 

* The suggested amount of salt is just a guideline and may need to be adjusted. Check for any added salt in spice mixes and other ingredients and adjust.

 

Preparation Time: 20 minutes 
Cooking Time:  35 minutes

 

 

INGREDIENTS

 

1 small whole wheat pita bread*

2 ½ tablespoons olive oil

2 teaspoons zaatar

1/2 pound butternut squash

1 pound eggplant

1 ½ cups reduced fat yogurt

1/2 tablespoon tahini (optional), adjust per taste

1 garlic clove, grated

1/2 teaspoon salt, as per taste

1 teaspoon ground cumin

2 tablespoons chopped dill

2 tablespoons chopped green onions

3 tablespoons pomegranate arils

2 to 3 tablespoons pomegranate molasses

2 tablespoons toasted chopped walnuts

1 to 2 teaspoons Aleppo red pepper flakes, adjust as needed

 

 

DIRECTIONS

 

Preheat oven to 375 degrees F.

 

eggplant-yogurt-salad-with-pomegranate-walnuts-and-pita-chips-prep

 

Cut the pita bread into small pieces and toss with 1/2 tablespoon olive oil and zaatar. Spread them in a layer over a baking sheet and bake for 10 to 12 minutes until the pita chips are crisp.

 

Preheat oven to 400 degrees F. Cut the butternut squash into slices or small wedges and toss with a pinch of salt and one teaspoon olive oil. Roast for 15 – 20 minutes or more until it is tender and well cooked.

 

eggplant-yogurt-salad-with-pomegranate-walnuts-and-pita-chips-prep

 

Rinse the eggplant, wipe it dry and cut it into 3/4 inch slices or small wedges. Brush the eggplant slices lightly but evenly with the remaining olive oil. Sprinkle two pinches of salt over the eggplant.

 

Place the slices/wedges on a baking sheet lined with parchment paper. Bake* for about 25 minutes until fork tender (time may vary with oven). It is very important that the eggplant cooks very well and this is dependent on the proper application of olive oil and adequate baking. Make sure to check at 20 minutes and adjust time accordingly.

 

Set aside the baked pita chips, butternut squash and eggplant slices and let cool to room temperature. Combine the yogurt, tahini, garlic, 1/2 teaspoon cumin, half the herbs and remaining salt thoroughly well. Adjust salt and seasoning as per taste.

 

Spread half the yogurt sauce on a serving platter. Layer the eggplant and butternut squash pieces randomly. Scatter the left over cumin.

 

Pour the remaining yogurt sauce all over. Sprinkle the remaining herbs, pomegranate arils, walnuts and red pepper flakes evenly over the salad.

 

Drizzle the pomegranate molasses. Arrange the pita chips all over and serve this Eggplant Yogurt Salad with Pomegranate Walnuts and Pita Chips immediately.

 

 

Eggplant Yogurt Salad with Pomegranate Walnuts and Pita Chips – salty, sweet, tangy, flavorsome veggie bites in creamy yogurt sauce with crunchy pomegranate, walnuts and crispy pita chips. One of the inspirations for this recipe – Eggplant Yogurt Salad with Pomegranate Walnuts and Pita Chips – is a popular dish of the Levant known as Fatteh.

 

Photo Credit: Bijan of www.bijansviewfinder.com

 

 

Notes:

 

The toasted pita bread in this “Eggplant Yogurt Salad with Pomegranate Walnuts and Pita Chips” recipe can also be substituted with store bought pita chips.

 

Zaatar, tahini and pomegranate molasses are available at middle eastern stores or online.

 

Eggplant slices may be grilled, fried on a hot non stick pan or broiled about five minutes each side. Make sure to lightly brush oil on each side. And once done, flip it and brush the oil lightly on the other side and cook until done.

 

Eggplant Yogurt Salad with Pomegranate Walnuts and Pita Chips
 
Eggplant Yogurt Salad with Pomegranate Walnuts and Pita Chips - salty, sweet, tangy, flavorsome veggie bites in creamy yogurt sauce with crunchy pomegranate, walnuts and crispy pita chips.
Author:
Recipe type: Salads
Cuisine: Middle Eastern
Serves: 9 Cups
Ingredients
  • 1 small whole wheat pita bread*
  • 2 ½ tablespoons olive oil
  • 2 teaspoons zaatar
  • ½ pound butternut squash
  • 1 pound eggplant
  • 1 ½ cups reduced fat yogurt
  • ½ tablespoon tahini (optional), adjust per taste
  • 1 garlic clove, grated
  • ½ teaspoon salt, as per taste
  • 1 teaspoon ground cumin
  • 2 tablespoons chopped dill
  • 2 tablespoons chopped green onions
  • 3 tablespoons pomegranate arils
  • 2 to 3 tablespoons pomegranate molasses
  • 2 tablespoons toasted chopped walnuts
  • 1 to 2 teaspoons Aleppo red pepper flakes, adjust as needed
Instructions
  1. Preheat oven to 375 degrees F.
  2. Cut the pita bread into small pieces and toss with ½ tablespoon olive oil and zaatar. Spread them in a layer over a baking sheet and bake for 10 to 12 minutes until the pita chips are crisp.
  3. Preheat oven to 400 degrees F. Cut the butternut squash into slices or small wedges and toss with a pinch of salt and one teaspoon olive oil. Roast for 15 - 20 minutes or more until it is tender and well cooked.
  4. Rinse the eggplant, wipe it dry and cut it into ¾ inch slices or small wedges. Brush the eggplant slices lightly but evenly with the remaining olive oil. Sprinkle two pinches of salt over the eggplant.
  5. Place the slices/wedges on a baking sheet lined with parchment paper. Bake* for about 25 minutes until fork tender (time may vary with oven). It is very important that the eggplant cooks very well and this is dependent on the proper application of olive oil and adequate baking. Make sure to check at 20 minutes and adjust time accordingly.
  6. Set aside the baked pita chips, butternut squash and eggplant slices and let cool to room temperature. Combine the yogurt, tahini, garlic, ½ teaspoon cumin, half the herbs and remaining salt thoroughly well. Adjust salt and seasoning as per taste.
  7. Spread half the yogurt sauce on a serving platter. Layer the eggplant and butternut squash pieces randomly. Scatter the left over cumin.
  8. Pour the remaining yogurt sauce all over. Sprinkle the remaining herbs, pomegranate arils, walnuts and red pepper flakes evenly over the salad.
  9. Drizzle the pomegranate molasses. Arrange the pita chips all over and serve this Eggplant Yogurt Salad with Pomegranate Walnuts and Pita Chips immediately.
Notes
The toasted pita bread in this "Eggplant Yogurt Salad with Pomegranate Walnuts and Pita Chips" recipe can also be substituted with store bought pita chips.

Zaatar, tahini and pomegranate molasses are available at middle eastern stores or online.

Eggplant slices may be grilled, fried on a hot non stick pan or broiled about five minutes each side. Make sure to lightly brush oil on each side. And once done, flip it and brush the oil lightly on the other side and cook until done.

* The suggested amount of salt is just a guideline and may need to be adjusted. Check for any added salt in spice mixes and other ingredients and adjust.
Nutrition Information
Serving size: 1 Cup Calories: 127 kcals Fat: 6 g Saturated fat: 1 g Unsaturated fat: 5 g Carbohydrates: 16 g Sugar: 9 g Sodium: 185 mg Fiber: 3 g Protein: 4 g Cholesterol: 2 mg
 

 

2 Responses

  1. Anonymous

    Beautiful colors! Can’t wait to try this. Thank you