New York Shuk Eggplant Salad Recipe

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By Deborah Reid

This dish, which in Israeli culinary custom is a salad as a lot as a facet, was born out of a dinner that cookbook creator Homa Dashtaki co-hosted with Ron and Leetal Azari, an Israeli couple who personal a harissa firm referred to as New York Shuk. The dinner was for the Jewish vacation Shavuot, which regularly options dairy dishes. The dish has three components: an overnight-infused saffron yogurt, roasted eggplant and harissa tomatoes.

When selecting eggplants, search for people who have tight, shiny pores and skin. To avoid wasting time, prep the eggplants and slip them within the oven earlier than chopping the opposite greens and making the dressing and tomatoes.

Make forward: The saffron yogurt must be refrigerated for no less than 12 hours earlier than serving.

Storage: If not consuming instantly, refrigerate the elements individually in coated containers. Take away from the fridge half-hour earlier than assembling to take off the coolness.


measuring cup

Servings: 46


  1. Step 1

    Make the saffron yogurt: No less than 12 hours earlier than you intend to serve the dish, crumble the saffron threads right into a medium bowl. Add the recent water and let sit till cool, about 5 minutes. Stir within the yogurt and salt till mixed. Cowl tightly and refrigerate in a single day. The yogurt combination will flip a saturated shade of yellow and develop into infused with the flavour of saffron.

  2. Step 2

    Make the eggplant: Place a rack in the course of the oven and preheat to 450 levels.

  3. Step 3

    Partially peel the eggplants by eradicating a 1-inch-wide strip of pores and skin lengthwise, alternating with a 1-inch strip of pores and skin on, creating lengthy, zebra-like stripes. Lower the eggplants into 1-inch cube.

  4. Step 4

    In a big bowl, toss the eggplant with 1/4 cup of the olive oil and 1/2 teaspoon of the salt. Unfold in a single layer on a big, rimmed baking sheet and roast, tossing midway via, for 20 to half-hour, or till tender. Take away from the oven and let cool on the sheet. (Reserve the bowl for later use, no must rinse.)

  5. Step 5

    Make the tomatoes: Carry a small saucepan of water to a boil over excessive warmth. In a medium bowl, put together an ice bathtub and set it close to your work space.

  6. Step 6

    Utilizing a paring knife, rating an X simply via the pores and skin on the underside of every tomato. Rigorously decrease the tomatoes into the boiling water and blanch simply till the pores and skin across the X begins to curve again, 20 to 30 seconds. Utilizing a slotted spoon, switch the tomatoes to the ready ice bathtub. As soon as cool sufficient to deal with, peel every tomato beginning with the X; the pores and skin ought to come off simply.

  7. Step 7

    Lower the tomatoes in half throughout the equator and, in case you need, use your fingers to scoop out the seeds. Cube the tomatoes into 1/4-inch cubes. Switch to a small bowl, add the harissa, olive oil and salt, and stir to mix.

  8. Step 8

    In the identical giant bowl used for the eggplant, mix the parsley, scallions, the remaining 1/2 cup olive oil, the lemon juice and the remaining 1/4 teaspoon of the salt. Add the eggplant and stir to mix.

  9. Step 9

    To assemble the salad, use the again of a spoon to clean the chilly saffron yogurt throughout a platter, creating barely raised edges across the perimeter. Prime with the roasted eggplant combination. Spoon the harissa tomatoes over and serve.

Dietary Info

Per serving (1 1/2 cups), based mostly on 6

  • Energy


  • Carbohydrates

    12 g

  • Ldl cholesterol

    5 mg

  • Fats

    34 g

  • Fiber

    5 g

  • Protein

    6 g

  • Saturated Fats

    5 g

  • Sodium

    452 mg

  • Sugar

    6 g

This evaluation is an estimate based mostly on accessible elements and this preparation. It shouldn’t substitute for a dietitian’s or nutritionist’s recommendation.

Tailored from “Yogurt & Whey” by Homa Dashtaki (Norton, 2023).

Examined by Ann Maloney.

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