Eggplant salad with feta and tomato

Name: eggplant salad with feta and tomato
Total time: 20 min
Yield: 4
Ingredients: 500 gram eggplant; 2 shallot peeled, chopped; 100 gram feta in cubes; 2 tomato in slices; 2 clove garlic; lemon pressed out; 3 tablespoon olive oil; 125 milliliters Greek yoghurt; 1 tablespoon parsley finely chopped; cayenne pepper

A delicious Mediterranean recipe for an eggplant salad with feta and tomato.

Ingredients

Kitchen Stuff

1 blender

Directions

Preheat the oven to 250 ° C.
Use a fork to pierce holes in the unpeeled aubergines here and there. Place the aubergines in the oven until they are soft and cooked on the inside and the skin here and there looks blackened.
The oven time, which is at least half an hour, depends on the size of the aubergines. Cut the aubergines in the length and scoop the flesh into a bowl. Allow to cool.
Puree the pulp together with the shallots and the peeled garlic cloves with the aid of the food processor.
Stir in the lemon juice, olive oil and yogurt. Season it with salt and a pinch of cayenne pepper.
Put the covered aubergine salad in the refrigerator for one hour.
Divide the eggplant salad over dishes and garnish with pieces of feta, slices of tomato and chopped parsley.