Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 large eggplant (s), or 4 small ones
- Olive oil or rapeseed oil
- Salt and pepper, from the mill
- 1 cup yogurt (skimmed milk)
- 125 g quark, 20% fat
- 1 small cucumber (s) or a small piece
- 1 clove garlic
Print Recipe
Pin Recipe Instructions
- Wash the aubergines and cut them into approx. 1.5 cm thick slices, season with salt, pepper and fry them in hot oil in a pan until crispy brown.
- Peel the mini cucumber, grate it coarsely and mix it with the grated garlic, quark and yoghurt.
- Serve the hot aubergine slices with the tzaziki.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below