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Roasted Indian eggplant with yogurt
Eggplant roasted with vadouvan with a dip of cucumber, coriander, Greek yogurt and garlic.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Halve the aubergines in the length and cut the flesh crosswise, but not through.
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Mix the vadouvan with the oil and brush the pulp of the aubergine with it. Sprinkle with salt and salt.
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Place on a baking tray and griddle lined with parchment paper for approx. 35 minutes in the middle of the oven.
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Meanwhile, make the yoghurt dressing. Halve the half cucumber lengthways and remove the seed lists with a teaspoon.
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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.
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Remove the eggplant from the oven, drizzle with half of the yoghurt dressing and sprinkle with the rest of the coriander leaves.
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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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