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
Print Recipe
Pin Recipe Instructions
- Cut the aubergine into slices, season with salt and let it steep. Then pat dry with kitchen paper.
- Mix the Sambal Oelek with a little lemon juice and pepper. Spread the eggplant slices on one side with the paste.
- Brush a tray with oil and place the aubergine slices on top. Grill in a preheated oven (200 degrees) for approx. 6-8 minutes.
- 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.
- Serve grilled eggplant slices with the dip.
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