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🍽️ Oven-Baked Eggplants with Mozzarella and Herb Yogurt

564 kcal · 30 min · 4 servings

Ingredients

• 4 small eggplants
• salt
• juice of one lemon
• 400 g mozzarella
• coarse black pepper
• 6 tbsp olive oil
• 300 g plain yogurt
• 100 g sour cream
• 1 bunch parsley
• 1 bunch basil
• 1 bunch dill
• 1 bunch chives
• 2 garlic cloves
• cayenne pepper
• 1 tbsp balsamic vinegar

Instructions

1. 1. Wash the eggplants thoroughly under running water.
2. 2. Slice the eggplants into even rounds.
3. 3. Season the slices generously with salt and drizzle with half of the lemon juice.
4. 4. Let the eggplants rest for 15 to 20 minutes to release their moisture.
5. 5. Preheat the oven to 220 degrees Celsius.
6. 6. Slice the mozzarella cheese into thin pieces.
7. 7. Drain the liquid released by the eggplants.
8. 8. Layer the eggplant and mozzarella slices alternately in a heatproof baking dish.
9. 9. Season the dish with a little pepper and salt.
10. 10. Drizzle everything with a splash of olive oil.
11. 11. Place the dish in the oven.
12. 12. Bake the eggplants until the cheese is melted and the surface is golden brown.
13. 13. Put the yogurt and crème fraîche into a small bowl.
14. 14. Wash the fresh herbs thoroughly.
15. 15. Pluck the leaves from the stems and chop them coarsely.
16. 16. Peel the garlic cloves.
17. 17. Add the herbs and garlic to the yogurt mixture.
18. 18. Blend everything with a hand blender until smooth.
19. 19. Season the sauce to taste with salt, pepper, cayenne pepper, balsamic vinegar, and the remaining lemon juice.
20. 20. Serve the hot eggplants together with the cold herb sauce.

Nutrition per serving

• kcal: 564
• Protein: 25 g · Fett/Fat: 44 g · Carbs: 16 g