Aubergine salad

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash aubergines, dab dry and prick several times with a fork. Place the aubergines on a baking tray lined with baking paper. Bake in the preheated oven, mid-height (electric oven: 250 °C/ convection oven: 225 °C/ gas: level 5) for approx. 30 minutes until soft. Remove the skin from the hot fruit, holding the fruit by the stem. Then cut off the stems.

2. 2

   Chop the aubergines and roasted peppers very finely with a large knife (or blend lightly with a hand blender) and mix with 2 tablespoons of lemon juice. Let it cool down. Peel the garlic and press it through a garlic press. Stir the garlic, yoghurt and 4 tablespoons of olive oil into the aubergine mixture. Season to taste with salt, pepper and remaining lemon juice. Keep cool until serving. Wash the parsley, shake dry and cut into fine strips, except for something to garnish. Arrange aubergine salad in a bowl and drizzle with 6-8 tablespoons of olive oil. Sprinkle with sumac and parsley strips.

3. 3

   Season to taste with salt, pepper and remaining lemon juice. Keep cool until serving. Wash the parsley, shake dry and cut into fine strips, except for something to garnish. Arrange aubergine salad in a bowl and drizzle with 6-8 tablespoons of olive oil. Sprinkle with sumac and parsley strips. Garnish with olives and parsley

4. 4

   30 minutes waiting time

Nutrition Facts

KCAL
190 kcal

CARBS
6 g

FATS
18 g

PROTEINS
3 g