Preparation: 20 min. | Cooking/baking: 15 min. | Total: 1 h 35 min. | Difficulty: Simple
Ingredients for 4 Serves
180g natural Greek Yoghurt
1 Organic Lemon, a little bit of grated peel and some Juice
1 tbsp Olive Oil
1 Garlic, pressed
Salt, Pepper, as required
Eggplant: Peel, halve and cut the aubergine into strips if desired. Marinate in milk for about 1 hour (so that all aubergines are covered). Remove the aubergines from the milk, roll them directly in the croutons and place them on a baking tray covered with baking paper.
Bake for about 15 minutes in the middle of the oven preheated to 220 degrees (they should be golden brown and crispy on the outside, but still soft on the inside).
Serve warm with the sauce.
Tzatziki Sauce: Rub the cucumber directly into the yoghurt, add lemon peel, juice, olive oil and garlic and season to taste.
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