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Roasted Indian eggplant with yogurt
 
 
4 ServingsPTM45 min

Roasted Indian eggplant with yogurt


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

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Directions

  1. Preheat the oven to 180 ° C.
  2. Halve the aubergines in the length and cut the flesh crosswise, but not through.
  3. Mix the vadouvan with the oil and brush the pulp of the aubergine with it. Sprinkle with salt and salt.
  4. Place on a baking tray and griddle lined with parchment paper for approx. 35 minutes in the middle of the oven.
  5. Meanwhile, make the yoghurt dressing. Halve the half cucumber lengthways and remove the seed lists with a teaspoon.
  6. 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.
  7. Remove the eggplant from the oven, drizzle with half of the yoghurt dressing and sprinkle with the rest of the coriander leaves.
  8. Serve the rest of the yogurt.


Nutrition

150Calories
Sodium3% DV80mg
Fat18% DV12g
Protein6% DV3g
Carbs2% DV6g
Fiber12% DV3g

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