Baked Eggplant with Tzatziki
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g yourt (10%)
- 3 cloves garlic (or more, depending on taste)
- 1 cucumber (s), small
- 1 bunch dill
- 0.5 ½ bunch mint
- 4 tablespoon olive oil
- 2 eggplant (s), large
- 2 tablespoon flour
- Oil, for frying
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Stir the yogurt until creamy, peel off the garlic and press through the press. Peel and halve the cucumber, remove the seeds. Finely grate the cucumber and squeeze it out well. Stir the cucumber and garlic into the yogurt.
- Wash the herbs, shake dry, pluck the leaves from the stems and chop finely. Add to the yogurt together with the oil. Salt, pepper and chill.
- Clean the eggplant, cut into 1 cm thick slices and place in boiling salted water. Take the pot off the heat, let the aubergine slices soak in the water for 2 minutes, drain and dry with kitchen paper.
- Turn each slice in flour, knock off and fry in plenty of heated oil until golden brown on each side. Degrease on kitchen paper and serve with the tsatziki.
- Lightly toasted or toasted farmhouse bread tastes good with it.
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