© NGV mbH, Photo: TLC Fotostudio

Aubergine dip with yoghurt

4 portions
10 min
Easy
MC plus
  1. Wash the herbs, shake dry, then place in the blender jug and process for 3 seconds/turbo button. Remove the chopped herbs and clean the container.
  2. Wash the aubergines and pierce the skins. Brush with 3 tablespoons of rapeseed oil. Wash the tomatoes and brush with the remaining rapeseed oil. Cook the tomatoes for 8 minutes and the aubergines for 15 minutes under the grill.
  3. Wait until the vegetables have cooled, then peel the tomatoes. Cut the aubergines in half and scoop out the flesh. Peel the garlic and onion, place in the blender jug and pulse for 1 second/turbo button. Use the spatula to push the chopped contents down off the sides and back into the container. Add the aubergine flesh, tomatoes, yoghurt, red wine vinegar, lemon juice, honey and olive oil to the blender jug and blend for 1 minute/speed setting 6.
  4. Season to taste with salt and pepper. Blend in the herbs for 10 seconds/speed setting 3. This dip tastes delicious served with fresh bread.

Ingredients Send me a list of ingredients by email

  • ½ bunch parsley
  • 5 sprigs coriander
  • 2 aubergines
  • 4 tbsp rapeseed oil
  • 3 tomatoes
  • 2 garlic cloves
  • 1 small red onion
  • 75 g Greek yoghurt
  • 2 tbsp red wine vinegar
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • 100 ml olive oil
  • salt
  • pepper

Nutritional values

Per portion:

  • calorific value
    1361 kj / 325 kcal
  • protein: 3 g
  • carbohydrates: 9 g
  • fat: 31 g