Melitzanosalata (eggplant salad)

Name: Melitzanosalata (eggplant salad)
Cook time: 35 min
Total time: 35 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 Pepper; 75 g roasted peppers; 1-2 TABLESPOONS Lemon juice; 50 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Tomatoes; baking paper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 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 Pepper
75 g roasted peppers
1-2 TABLESPOONS Lemon juice
50 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Tomatoes
baking paper

Directions

1
Wash the thyme and dab dry. Peel and slice the garlic. Clean and wash the aubergines, dab dry and cut in half. Cut the flesh into the skin. Place the halves with the cut surface facing upwards on a baking tray lined with baking paper.
2
Sprinkle with 2-3 tablespoons of olive oil, cover with thyme and garlic slices and season with pepper. Fold the halves together and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes.
3
Then take it out of the oven, open it and let it cool down a little. Set aside thyme for garnishing. Drain the peppers and dice them. Use a spoon to remove the flesh of the aubergine from its skin.
4
Dice the aubergine flesh and baked garlic. Put them in a bowl with paprika, stir in lemon juice, yoghurt and 2 tablespoons of olive oil, season to taste with salt and pepper and let it cool down.
5
Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Fold the tomatoes into the cold salad. Arrange the salad and garnish with thyme set aside.