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.
-
15 minMain dishegg, water, unsalted butter, farmer's soup vegetable, grated young mature cheese, wholemeal bread, fresh chives,wholemeal bread with farmers omelette
-
10 minMain dishlittle gem, surimi flakes, Caesar Dressing, capers, Parmesan cheese, Breadsticks,crab caesar
-
35 minMain dishswede, liquid baking product, onion, minced beef, curry paste, bread-crumbs, egg,stuffed swede from the oven
-
20 minMain dishString Beans, green beans, peas, shallot, White wine vinegar, extra virgin olive oil, boiled mussels, seawolf,lukewarm salad with seawolf and mussels
Nutrition
360Calories
Fat46% DV30g
Protein10% DV5g
Carbs5% DV15g
Loved it