Eggplant Curd Dip

Summary

Ingredients

• 1 eggplant (s)
• 1 can tomato (s), chopped
• 250 g quark
• 250 g yourt
• 2 cloves garlic
• 0.5 ½ onion (s)
• 1 tablespoon bouillon, instant
• some water, possibly
• 1 teaspoon pepper
• 1 teaspoon mint, dried (e.g. from a tea bag)
• 5 tablespoon olive oil
• possibly chilli

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Instructions

1. Divide the aubergine and then cut lengthways into fine strips. Heat the oil in a frying pan and fry the aubergine strips in it. Before they are done, add the finely chopped onion. When the eggplant and onions are cooked, deglaze with the chopped tomatoes.
2. In the meantime, mix the yogurt with the quark in a large bowl. Finely chop the two cloves of garlic and stir in.
3. Add 2 tablespoons of bouillon to the eggplant, onion and tomato mixture and stir. If the mixture gets too thick, just stir in a little water. Now season with pepper, the dried mint and possibly chilli.
4. Pour the hot pan mixture over the yogurt. Tastes even more intense when cold. This eggplant dip goes great with grilled meat!