Eggplant in Yogurt
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the vegetables: (eggplant)
- 600 g auberine (s)
- 5 tablespoon oil, neutral
- 1 sprig rosemary, fresh
- 1 sprig thyme, fresh
- 2 cloves garlic
- 0.5 teaspoon ½ cumin
- 1 pinch paprika (Pul Biber), alternatively also cayenne pepper
- a bit salt
For the sauce: (yogurt)
- 500 g yourt, 10%, Turkish firm
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar, white
- 1 clove garlic, pressed
- a bit salt
Print Recipe
Pin Recipe Instructions
- Stir the yoghurt with all the ingredients until smooth and let it steep.
- Dice the aubergines, edge length approx. 2 cm, sprinkle with salt and let them steep. Then drain and squeeze the aubergines a little more.
- Heat the oil in a non-stick pan, add the aubergines, mix with the spices and fry with the herbs and garlic, stirring frequently, browning a little. Let cool, remove the herb stalks and garlic, season to taste and season with cumin and pul beaver to taste.
- Stir the aubergines into the yoghurt and let stand for 1 hour, longer if you like. Just before serving, season to taste again and, if necessary, add seasoning. The yoghurt takes a lot of flavor and heat, if you like to eat spicy, you can spice it up a bit from the start.
- The dish is easy to prepare. Served with bread, a light summer meal or dinner for 2 people, but also good on buffets or as a side dish when grilling.
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