Eggplant Salad with Yogurt

Summary

Ingredients

• 5 eggplant (s)
• 1 onion (s)
• 2 cloves garlic)
• 6 bell pepper (s)
• 2 tomato (s)
• olive oil
• salt and pepper
• Herbs
• 500 g natural yohurt 10%
• 1 teaspoon mint, dried

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Instructions

1. Peel the aubergines lengthways, cut in half and cut again diametergonally. Immediately place on a tray intended for the oven. Cut the onions. Mash the garlic. Cut the peppers and remove the seeds. Cut the tomatoes lengthways.
2. Spread everything on the baking tray and drizzle olive oil over it. Add pepper, salt and herbs and stir everything. Place in the oven and bake at 230 ° C for 30 minutes on the middle shelf.
3. Take out of the oven, stir a little and then place on the plates. Serve with yogurt and mint on top.