Aubergines with yoghurt dip Recipe
Recipe Ingredients for Aubergines with yoghurt dip
| Amount | Ingredient |
|---|---|
| 3 medium | Eggplant |
| 2 pcs | Garlic cloves |
| 6 tbsp | Olive oil |
| 0 | 13 l |
| Vegetable broth | something |
| Salt | 1 tsp |
| Chili powder | 2 tsp |
| Cumin seeds | 1 bunch |
| Flat-leaf parsley | something |
| Dried chili peppers | 1 / 2 bunch |
| Mint | 500 grams |
| Whole milk yogurt | 1 tsp |
| Rub lemon peel | 2 tsp |
| Lemon juice | 1 pc |
| Garlic | something |
| Salt |
Aubergines with yoghurt dip Recipe Directions
Eggplant cut into small cubes. Remove garlic and mash them. Both fry in hot oil, add broth and cook for about five minutes. Season with salt (use caution) chili powder and cumin. Stir in chopped parsley. Garnish with dried chili peppers.
Mix the chopped mint, yoghurt, lemon zest, lemon juice and crushed garlic. The yoghurt with salt to taste.
