Eggplant antipasti in yogurt dressing

Ingredients for 3 servings:

• 2 m.-large eggplant(s)
• 2 clove(s) garlic, squeezed
• 2 cups natural yogurt, 3.5% fat
• ½ tsp salt
• Black pepper, freshly ground
• some lime juice or lemon juice
• e.g. chili powder
• some olive oil

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cut the eggplants into round slices about 2 cm wide, place them on a plate and season with salt on both sides. Let them rest for about 10-15 minutes until small beads of liquid form on the surface. In the meantime, preheat the oven to 180 degrees. Pat the eggplants dry, brush a little olive oil on both sides and place them in a greased, ovenproof dish in the oven for about 30 minutes. Meanwhile, prepare the dressing. Put the yogurt in a bowl. Season with crushed garlic, salt, pepper, lime juice and chili. Once the eggplants have softened, remove them from the oven, let them cool briefly and cut the slices into quarters. While still warm, fold them into the dressing. Store in the refrigerator until ready to use. Variation for the dressing: Add fresh seasonal herbs, e.g. basil and/or thyme. Tip: The eggplant antipasti tastes good with grilled food or as a “salad” on bread.