Grilled eggplants

Ingredients for 4 servings:

• 1 kg eggplant(s), cut into approx. 1 cm thick slices
• 6 tbsp olive oil for frying
• salt and pepper
• Rosemary, dried
• Thyme, dried
• Oregano, dried
• Basil, dried
• chili powder
• Paprika powder
• 1 clove(s) garlic, finely chopped
• 1 tbsp Balsamic vinegar, white
• 6 tbsp natural yogurt, creamy
• 1 shot of vinegar, white, mild
• salt and pepper
• 1 tsp mint leaves, coarsely chopped
• 1 dash of nutty oil
• 2 pinches of sugar
• 1 tsp, leveled turmeric powder
• some lettuce leaves
• 1 small tomato(s), cut into thin wedges

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

with yogurt-mint dressing

Brush the eggplant slices on both sides with olive oil and fry in a grill pan over high heat until golden brown on one side. Then turn the slices over and brown the other side. Meanwhile, season the tops with salt, pepper, herbs, chili powder, paprika, and garlic. Arrange the grilled eggplant slices on a platter, drizzle with balsamic vinegar, or spray with balsamic vinegar, and let cool. Meanwhile, for the dressing, mix together the yogurt, vinegar, salt, pepper, and mint leaves. Finish with a dash of oil and season with sugar. Finally, stir in the turmeric powder for a nice color. Drizzle the yogurt dressing over the grilled eggplant slices and garnish with lettuce leaves and tomato wedges. As a starter, it enhances the antipasti selection. Or as a side dish for the salad buffet.