Filter
Reset
Sort ByRelevance
Laurenholly2008
Spicy eggplant pies with yogurt
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Grate and squeeze the lemon. Cut the aubergines lengthwise in 4 parts and sprinkle the pulp with salt. Let the aubergine patties lie for 30 minutes.
-
Meanwhile, make the marinade: Finely chop the leaves and stalks of the basil and mix in a bowl with cumin, lemon zest, salt, freshly ground black pepper, a little lemon juice and a dash of olive oil.
-
Cut the tomatoes for the sauce, remove the seeds with moisture and cut the flesh into cubes. Mix the yogurt with tomato cubes, sambal, salt and pepper in a bowl. Remove the pomegranate seeds from the peel and remove the white pieces.
-
Dab the eggplant parts dry and press out any moisture if necessary. Brush the parts with olive oil and roast them in a not too hot place on the barbecue in 10 minutes brown and done. Turn the parts regularly.
-
Place the aubergine pies on a plate and spoon over the marinade. Let them stand for 15 minutes. Spoon a spoonful of the yogurt sauce on each eggplant part and sprinkle with pomegranate seeds.
-
20 minMain dishpenne, traditional olive oil, fresh farmer soup vegetable, vegetarian vegetable balls, tomato, garlic, dried Italian herbs, grated old Gouda cheese 48,wholegrain pasta with balls
-
30 minMain disholive oil, onion, garlic, chorizo, yellow rice, White rice, chicken broth from tablet, frozen pea, egg,tortilla of rice with spanish sausage
-
50 minMain dishshallots, dry white wine, saffron threads, whipped cream, butter, salmon fillet,salmon fillet with saffron sauce
-
10 minMain dishsparkling wine ice cream, fresh raspberry, red fruit, cream from aerosol, wafer-thin Christmas chocolate cans with musket,Sparkling wine ice cream with raspberries
Nutrition
360Calories
Fat46% DV30g
Protein10% DV5g
Carbs5% DV15g
Loved it