Eggplant Curd Dip
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- In the meantime, mix the yogurt with the quark in a large bowl. Finely chop the two cloves of garlic and stir in.
- 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.
- Pour the hot pan mixture over the yogurt. Tastes even more intense when cold. This eggplant dip goes great with grilled meat!
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