Aubergine salad with thyme

Name: Aubergine salad with thyme
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 stem(s) Thyme; 2 Garlic cloves; 2 Aubergines (about 400 g each); 4-5 Tbsp Olive oil; 7-10 Tbsp salt and pepper; 1-2 TABLESPOONS Lemon juice; 100 g Greek yogurt; 75 g roasted peppers (from the jar); 2 Tomatoes

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 stem(s) Thyme
2 Garlic cloves
2 Aubergines (about 400 g each)
4-5 Tbsp Olive oil
7-10 Tbsp salt and pepper
1-2 TABLESPOONS Lemon juice
100 g Greek yogurt
75 g roasted peppers (from the jar)
2 Tomatoes

Directions

1
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Wash thyme and dab dry. Peel garlic and chop very finely.
2
Clean and wash the aubergines and cut them in half lengthwise. Cut the flesh several times up to the skin. Sprinkle the cut surfaces with 2-3 tablespoons of oil, cover with thyme twigs and sprinkle with garlic. Season with salt and pepper.
3
Fold the halves together again and place them next to each other in an ovenproof dish. Bake in a hot oven for 40-45 minutes until they are soft. Let them cool down.
4
Remove the flesh of the aubergine from the skin with a spoon and dice finely. Mix with lemon juice, yoghurt and 2 tablespoons of oil. Season to taste with salt and pepper and chill for about 1 hour.
5
Drain the peppers. Wash and quarter the tomatoes. Cut both into small cubes and fold into the eggplant cubes. Goes well with flat bread.