Low-fat baked eggplant with cucumber and mint yogurt

Ingredients for 2 servings:

• 2 eggplant(s)
• 2 cloves garlic
• 250 g yogurt
• 1 sprig(s) mint
• 1 cucumber(s)
• oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

quickly prepared, low in fat, fresh and delicious

Rinse the eggplants and halve them lengthwise. Make cross-shaped incisions in the flesh about 1 cm deep with a knife and season lightly with salt. Peel the garlic cloves and cut them into very thin slices. Place these into the incisions in the eggplants. Distribute about 1/2 garlic clove evenly into the incisions for each eggplant half. Preheat the oven to 200°C (top/bottom heat). Line a baking tray with baking paper and drizzle with a little oil. Place the eggplant halves cut-side down on the baking paper and place in the hot oven for about 20-25 minutes. Rinse and peel the cucumber. Then coarsely grate the cucumber with a grater. Add a little salt to the mixture and let stand for about 10 minutes. Then drain the cucumber liquid. Rinse the mint, pat dry, and pluck the leaves from the stems. Finely chop the mint leaves and add them to the cucumber mixture. Then mix the yogurt with the cucumber-mint mixture and season with salt and pepper. Place the cooked eggplants on plates and arrange the cucumber-mint yogurt next to them. Serve with freshly baked bread.