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Grilled eggplant with tarragon and dill dip

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Ingredients for 4 servings:

  • 2 eggplant(s)
  • 1 tbsp sambal oelek
  • 4 garlic cloves
  • Salt
  • pepper
  • 8 tbsp sour milk
  • 8 tbsp quark (low-fat quark)
  • 4 leaves of tarragon, finely chopped
  • 1 bunch of dill
  • ½ lemon(s), the juice
  • Oil, for brushing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Slice the eggplant, season with salt, and let it rest. Then pat dry with kitchen paper. Mix the sambal oelek with a little lemon juice and pepper. Brush the eggplant slices on one side with the paste. Brush a baking sheet with oil and place the eggplant slices on it. Grill in a preheated oven (200°C) for about 6-8 minutes. Meanwhile, finely chop the garlic and crush it with salt to form a paste. Mix together the sour milk, low-fat quark, garlic, tarragon, and dill. Season to taste with salt, pepper, and lemon juice. Serve the grilled eggplant slices with the dip.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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