Sliced Eggplant Salad with Dressing
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Preparation steps
1.
Heat 2 tablespoons oil in a frying pan and fry the aubergine slices on both sides until golden. Drain on kitchen towel.
2.
Slice 2 tomatoes and dice the remaining 2.
3.
Mix the chopped tomatoes with a sprinkling of salt and pepper, the remaining oil and the garlic.
4.
Mix together the yoghurt, a little salt and pepper and the mint.
5.
Place a tomato slice on a slice of aubergine. Place a teaspoon of the yoghurt mixture on top and finish with a slice of aubergine. Repeat with the remaining slices.
6.
Arrange on a serving plate and spoon the chopped tomatoes in the centre. Drizzle with the remaining dressing. Scatter over the mint to garnish.
