Party sauces

Name: Party sauces
Cook time: 35 min
Total time: 35 min
Yield: 11
Ingredients: 1 Onion; 1 Garlic clove; 3 Stem(s) fresh thyme; 1 red chilli pepper; 1/2 (approx. 125 g) Aubergine; 3-4 Tbsp Olive oil; 1/2 package (250 g) strained tomatoes; 7-10 Tbsp Salt; 1 TEASPOON Vegetable broth (instant); 1 collar parsley, chives and dill; 2 packages (200 g each) sour cream; 7-10 Tbsp Pepper; 1 potty Mint; 2 untreated lemons; 2 (150 g each) Cup of whole milk yoghurt; 1 TEASPOON Lemon juice

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 11

1 Onion
1 Garlic clove
3 Stem(s) fresh thyme
1 red chilli pepper
1/2 (approx. 125 g) Aubergine
3-4 Tbsp Olive oil
1/2 package (250 g) strained tomatoes
7-10 Tbsp Salt
1 TEASPOON Vegetable broth (instant)
1 collar parsley, chives and dill
2 packages (200 g each) sour cream
7-10 Tbsp Pepper
1 potty Mint
2 untreated lemons
2 (150 g each) Cup of whole milk yoghurt
1 TEASPOON Lemon juice

Directions

1
For the tomato and eggplant sauce, peel and chop the onion and garlic. Wash the thyme and chilli and dab dry. Cut the chilli lengthwise, remove seeds and cut into fine rings.
2
Pluck the thyme leaves from the stalks. Clean, wash and dice the aubergine. Heat the oil in a pan and fry the eggplant cubes. Add onions and garlic, fry and add the tomato sauce.
3
Add chilli and thyme, except for a little bit for sprinkling, and season with salt and stock. Bring to the boil and simmer for about 3 minutes. Place in a small bowl, sprinkle with remaining thyme and chilli rings and let cool.
4
For the sour cream, wash the herbs and pat dry. Chop parsley and dill, cut chives into fine rolls. Stir all but 1 teaspoon into the sour cream and season to taste with salt and pepper.
5
Also place in a small bowl and sprinkle with remaining herbs. For the mint and lemon sauce, wash the mint, dab dry and chop finely except for a little to garnish. Wash the lemons, rub dry and, from 1, finely grate the peel.
6
Mix yoghurt, lemon peel and mint. Season to taste with salt, pepper and lemon juice and place in a bowl. Peel the remaining lemon peel in fine strips (julienne) and sprinkle on the sauce.
7
Garnish with mint. Sauces, for example, go with meatballs.