Low-fat Baked Eggplants with Cucumber and Mint Yogurt
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 eggplant (s)
- 2 cloves garlic
- 250 g yourt
- 1 sprig mint
- 1 cucumber (s)
- oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Rinse the aubergines and cut in half lengthways. Cut the flesh crosswise about 1 cm deep with a knife and lightly salt.
- Peel off the garlic cloves and cut into very thin slices. Put these in the cutouts of the aubergines. Distribute about 1/2 clove of garlic evenly in the incisions of each aubergine half.
- Preheat the oven to 200 ° C top / bottom heat. Line a baking sheet with parchment paper and drizzle with a little oil. Place the aubergine halves with the cut side facing down on the baking paper and place in the hot oven for about 20-25 minutes.
- Rinse and peel the cucumber. Then coarsely grate the cucumber with a grater. Salt the mixture a little and let stand for about 10 minutes. Then drain off the cucumber water.
- Rinse the mint, pat dry and pluck the leaves from the stems. Cut the mint leaves into small pieces and add to the cucumber mixture. Then mix the yogurt with the cucumber and mint mixture and season with salt and pepper.
- Place the finished aubergines on plates and serve with the cucumber and mint yoghurt.
- Serve with freshly baked bread.
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