New York Shuk Eggplant Salad

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By Deborah Reid

This dish, which successful Israeli culinary contented is simply a crockery arsenic overmuch arsenic a side, was calved retired of a meal that cookbook writer Homa Dashtaki co-hosted with Ron and Leetal Azari, an Israeli mates who ain a harissa institution called New York Shuk. The meal was for the Jewish vacation Shavuot, which often features dairy dishes. The crockery has 3 parts: an overnight-infused saffron yogurt, roasted eggplant and harissa tomatoes.

When choosing eggplants, look for those that person tight, shiny skin. To prevention time, prep the eggplants and gaffe them successful the oven earlier chopping the different vegetables and making the dressing and tomatoes.

Make ahead: The saffron yogurt needs to beryllium refrigerated for astatine slightest 12 hours earlier serving.

Storage: If not eating close away, refrigerate the components separately successful covered containers. Remove from the refrigerator 30 minutes earlier assembling to instrumentality disconnected the chill.

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

Ingredients

measuring cup

Servings: 4-6

For the saffron yogurt

1/4 spoon saffron threads
1 tablespoonful blistery water
1 cupful strained plain whole-milk Greek-style yogurt
1 pinch good salt

For the eggplant

2 ample globe eggplants (1 1/2 pounds total)
3/4 cupful olive oil, divided
3/4 spoon good salt, divided
1 clump caller level leafage parsley leaves and tender stems, finely chopped
1 clump scallions, finely chopped
1/3 cupful caller citrus foodstuff (from 2 lemons)

For the tomatoes

2 mean Roma tomatoes (8 ounces total)
2 tablespoons harissa
2 tablespoons olive oil
1/8 spoon good salt

Nutritional Facts

Per serving (1 1/2 cups), based connected 6

Calories
364
Fat
34 g
Saturated Fat
5 g
Carbohydrates
12 g
Sodium
452 mg
Cholesterol
5 mg
Protein
6 g
Fiber
5 g
Sugar
6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

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

Tested by Ann Maloney.

Published May 17, 2023

Updated March 17, 2026