John Myers
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Eggplant Stuffed with Camemert and Yoghurt Dip
The perfect eggplant stuffed with camemert and yoghurt dip recipe with a picture and simple step-by-step instructions.
- 2 Eggplant
- 3 Tomatoes
- 125 g Camembert cream setting
- 2 Clove of garlic
- 5 teaspoon Extra virgin olive oil
- 300 g Yogurt
- 1 Onion
- Thyme
- Green pepper
- 20 Grief Lamb’S lettuce red
- Wash the eggplant and tomatoes. Remove the stalk from the aubergines.
Eggplant
- Cut the eggplant in half lengthways and place on a plate with the cut surface facing down, making 3 incisions lengthways. The eggplant must not be cut through. Cut the tomatoes into slices and the cheese into squares and season with pepper. Put the tomatoes and cheese in the cutouts of the aubergines. Drizzle with a teaspoon of olive oil at a time. Wrap each aubergine individually in aluminum foil. Before that, pepper again and add half a clove of garlic and a sprig of thyme. Bake for 40 minutes at 180 degrees.
Yogurt dip
- Salt and pepper yoghurt. Chop the onion and the lettuce leaves and add to the yoghurt. Dice 2 slices of tomatoes and add to the yoghurt. Season to taste with a little paprika and olive oil.
baguette
- Cut the baguette into slices, brush with a little olive oil and cover each with a chopped spruce needle (inspired by Schwarzmond). Sprinkle with a little paprika and put in the oven for 5 minutes.
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