Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Take out of the oven, stir a little and then place on the plates. Serve with yogurt and mint on top.
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