Charred Eggplant and Tomato Salad with Herbed Yogurt

Smoky, tender eggplant and separately seasoned ripe tomatoes meet cool lemon-herb yogurt for a salad that works warm or at room temperature.

48 min

4 servings

Charred eggplant and juicy tomato wedges rest over thick yogurt flecked with mint and dill.

Ingredients

2 medium eggplants (about 2 lb total)

3 tbsp extra-virgin olive oil, divided

1 tsp kosher salt, divided

1/2 tsp freshly ground black pepper

1 lb ripe tomatoes

1 tbsp red wine vinegar

1 1/2 cups plain whole-milk Greek yogurt

1 small garlic clove, finely grated

1 lemon

2 tbsp chopped fresh mint

2 tbsp chopped fresh dill

1 tbsp chopped fresh flat-leaf parsley

Equipment

Rimmed sheet pan · Broiler or grill · Large skillet · Mixing bowls · Serving platter

Watch the center

Deep char is welcome, but remove each piece as soon as a knife slides through its center; holding it over heat longer can dry the flesh.

Dress just before serving

Keep the seasoned tomato juices with the salad, but spoon them over the eggplant after the yogurt is spread so the platter stays distinct and colorful.

Heat and prepare

01. Heat the broiler with a rack 6 inches from the element, or heat a grill to high; a very hot skillet also works in batches.

02. Cut eggplants into 3/4-inch planks, brush both faces with 2 tbsp olive oil, then season with 1/2 tsp salt and pepper.

Char and season tomatoes

03. Broil 6-8 minutes per side, grill 5-7 minutes per side, or skillet-sear 4-5 minutes per side; turn once and remove each piece when deeply marked and knife-tender.

04. Cut tomatoes into chunky wedges and dress separately with 1 tbsp olive oil, vinegar, and 1/4 tsp salt; let stand 10 minutes while the eggplant cooks.

Stir the yogurt

05. Stir yogurt with grated garlic, lemon zest, 1 tbsp lemon juice, mint, dill, and the remaining 1/4 tsp salt until smooth and aromatic.

Rest and arrange

06. Rest eggplant 5 minutes before cutting into bite-size pieces, which helps it stay intact on the platter.

07. Spread the herbed yogurt over a serving platter, then arrange eggplant and tomatoes on top and spoon over the tomato dressing.

08. Scatter parsley over the salad and serve warm or at room temperature so each portion gets yogurt and tomato juices.