Grilled Eggplant with Tarragon Dill Dip

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

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
Grilled Eggplant with Tarragon Dill Dip
Grilled Eggplant with Tarragon Dill Dip

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.

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