Potato and eggplant fries

Name: potato and eggplant fries
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 2 aubergines; 600 g oven frites bag 1 kg, frozen; 4 el olive oil; 2 toes garlic pressed; 2 el cumin seeds; 300 g Greek yoghurt cup 500 g; 2 el sweet chilli sauce bottle of 260 ml

A tasty recipe. The vegetarian side dish contains the following ingredients: aubergines, oven fries (bag 1 kg, frozen), olive oil, garlic (squeezed), cumin seeds, Greek yogurt (500 g cup) and sweet chili sauce (260 ml bottle).

Ingredients

Kitchen Stuff

baking paper

Directions

Preheat the oven to 220 ° C. Cut the aubergine into slices lengthwise. Cut these into thick fries of 8 cm long. Divide them over half of a baking sheet covered with parchment paper. Divide the oven chips over the other half.
Mix the oil with 1 clove of garlic and the cumin seeds. Sprinkle over the eggplant and sprinkle with salt and pepper. Bake for about 20 minutes.
Meanwhile, mix the yogurt with the rest of the garlic. Season with salt and pepper. Add the chilli sauce and stir with a fork very briefly. Serve the fries with the chili yoghurt. Delicious with falafel or a vegetable disc.

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Nutrition

490Calories

Sodium0% DV1.200mg

Fat46% DV30g

Protein20% DV10g

Carbs16% DV47g

Fiber44% DV11g

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