Summary

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

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Instructions

1. 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.
2. Peel the mini cucumber, grate it coarsely and mix it with the grated garlic, quark and yoghurt.
3. Serve the hot aubergine slices with the tzaziki.