Grilled Eggplant Salad

Summary

Ingredients

• 4 eggplant (s), round
• 5 hot peppers, green
• 2 red pepper (s)
• 1 clove garlic
• 300 g natural yourt
• 1 lemon (s), add the juice from it
• 6 tablespoons olive oil, also depending on taste, can be increased
• 0.5 teaspoon ½ salt and pepper

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Instructions

1. Grill aubergines (pricked all around with a fork), peppers and paprika on charcoal until the aubergines are quite soft. Place on a board to cool. Then peel the aubergines. It is best to start with a stick and pull it down. Remove the skin from the peppers and peppers in the same way. Hold briefly under cold water so that the sticky peels are gone and carefully pat dry with kitchen roll. Core and finely chop the peppers and paprika, then set aside. Cut the eggplant on the stalk and place in a bowl. Puree the yogurt, squeezed garlic, lemon juice, salt, pepper and olive oil with the mixer until it becomes creamy. Then best place it in an oval bowl, smooth it out, sprinkle the peppers and peppers over it and leave to stand in the refrigerator for about 1 hour.
2. It can be kept in the refrigerator for 3-4 days.
3. This salad tastes best in summer, you can use it for grilling or simply as a spread. It takes a little more time to prepare, but anyone who has tried it knows that it is worth it.