Roasted Indian eggplant with yogurt

Name: roasted Indian eggplant with yogurt
Cook time: 10 min
Total time: 45 min
Yield: 4
Ingredients: 2 eggplant; el vadouvan spice mix; 3 el peanut oil; cucumber; 7,5 g fresh coriander; 100 g Greek yoghurt; toe garlic

Eggplant roasted with vadouvan with a dip of cucumber, coriander, Greek yogurt and garlic.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 180 ° C.
Halve the aubergines in the length and cut the flesh crosswise, but not through.
Mix the vadouvan with the oil and brush the pulp of the aubergine with it. Sprinkle with salt and salt.
Place on a baking tray and griddle lined with parchment paper for approx. 35 minutes in the middle of the oven.
Meanwhile, make the yoghurt dressing. Halve the half cucumber lengthways and remove the seed lists with a teaspoon.
Grate the cucumber coarsely and cut ¾ of the coriander fine. Mix with the yogurt and press the garlic above it. Season with pepper and salt.
Remove the eggplant from the oven, drizzle with half of the yoghurt dressing and sprinkle with the rest of the coriander leaves.
Serve the rest of the yogurt.

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Nutrition

150Calories

Sodium3% DV80mg

Fat18% DV12g

Protein6% DV3g

Carbs2% DV6g

Fiber12% DV3g

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