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.