Grilled Eggplant with Tarragon Dill Dip

Summary

Ingredients

• 2 eggplant (s)
• 1 tablespoon sambal oelek
• 4 garlic clove (s)
• salt
• pepper
• 8 tablespoon curd milk
• 8 tablespoon quark (low-fat quark)
• 4 tarragon leaves, finely chopped
• 1 bunch dill
• 0.5 ½ lemon (s), add the juice
• Oil, for brushing

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Instructions

1. Cut the aubergine into slices, season with salt and let it steep. Then pat dry with kitchen paper.
2. Mix the Sambal Oelek with a little lemon juice and pepper. Spread the eggplant slices on one side with the paste.
3. Brush a tray with oil and place the aubergine slices on top. Grill in a preheated oven (200 degrees) for approx. 6-8 minutes.
4. In the meantime, chop the garlic very finely, mash it with salt to a paste. Mix the curd, low fat quark, garlic, tarragon and dill together. Season with salt, pepper and lemon juice.
5. Serve grilled eggplant slices with the dip.