Roasted Aubergines with Greek Yogurt and Sauce Vierge by @simonauscher

45 min

2 servings

🍆

2

Aubergines

🍅

1 handful

Cherry tomatoes

🥒

10 cm

Cucumber

🍋

1

Lemon

🧅

1

Pink onion

🌿

1 handful

Parsley

🫒

Olive oil

🧂

Salt

🌶️

Chili flakes

⚫

Black pepper

🥣

Greek yogurt

  1. Score
    • Aubergines
    • Salt
    • Olive oil

    Score the aubergines and season them with salt, black pepper, and olive oil.

  2. Bake
    • Aubergines

    Bake the aubergines for 30 minutes at 180°C.

  3. Chop
    • Pink onion
    • Cherry tomatoes
    • Cucumber

    Prepare the sauce vierge by chopping the pink onion, quartering the cherry tomatoes, and cutting the cucumber.

  4. Pour
    • Lemon
    • Olive oil

    Pour in the lemon juice and a generous amount of olive oil.

  5. Season
    • Salt

    Season the sauce vierge with salt and chili flakes.

  6. Add
    • Parsley

    Add the chopped parsley at the last moment.

  7. Spoon
    • Aubergines
    • Greek yogurt

    Cover the cooked aubergines generously with Greek yogurt and spoon the sauce vierge over them.

Roasted Aubergines with Greek Yogurt and Sauce Vierge by @simonauscher

45 min

2 servings

🍆

2

Aubergines

🍅

1 handful

Cherry tomatoes

🥒

10 cm

Cucumber

🍋

1

Lemon

🧅

1

Pink onion

🌿

1 handful

Parsley

🫒

Olive oil

🧂

Salt

🌶️

Chili flakes

⚫

Black pepper

🥣

Greek yogurt

Preparation Steps

  1. Step 1/7

    Score the aubergines and season them with salt, black pepper, and olive oil.

    🍆Aubergines
    🧂Salt
    ⚫Black pepper
    🫒Olive oil
    🔪Knife
    🪵Cutting board
    🍳Baking tray

  2. Step 2/7

    Bake the aubergines for 30 minutes at 180°C.

    🍆Aubergines
    🍳Baking tray

  3. Step 3/7

    Prepare the sauce vierge by chopping the pink onion, quartering the cherry tomatoes, and cutting the cucumber.

    🧅Pink onion
    🍅Cherry tomatoes
    🥒Cucumber
    🔪Knife
    🪵Cutting board
    🥣Mixing bowl

  4. Step 4/7

    Pour in the lemon juice and a generous amount of olive oil.

    🍋Lemon
    🫒Olive oil
    🥣Mixing bowl

  5. Step 5/7

    Season the sauce vierge with salt and chili flakes.

    🧂Salt
    🌶️Chili flakes
    🥣Mixing bowl

  6. Step 6/7

    Add the chopped parsley at the last moment.

    🌿Parsley
    🥣Mixing bowl

  7. Step 7/7

    Cover the cooked aubergines generously with Greek yogurt and spoon the sauce vierge over them.

    🍆Aubergines
    🥣Greek yogurt
    🥄Spoon

Composition

Ingredients

Types

Vegetables, Fruits, Herbs, Oils, Spices, Dairy

Ingredients

Aubergines, Cherry tomatoes, Cucumber, Lemon, Pink onion, Parsley, Olive oil, Salt, Chili flakes, Black pepper, Greek yogurt

Notes

Parsley (chopped)

Allergens

Milk

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Nut-Free, soy-free, Sugar-Free, Vegetarian, Gluten-Free

Calories

390 kcal

Macro nutrients

Protein: 13g, Carbohydrates: 24g, Fat: 29g, Fiber: 8g, Sugars: 13g

Nutritional Information

Minerals

Potassium: 650mg, Calcium: 120mg, Magnesium: 40mg, Iron: 1.5mg

Vitamins

Vitamin C: 25mg, Vitamin K: 20mcg, Vitamin B6: 0.3mg, Folate: 40mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Knife, Cutting board, Baking tray, Mixing bowl, Spoon

Appliances

Oven

Type

Type

Type Of Dish

Side Dish

Occasions

Summer Dining

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

French, Mediterranean

Geographic

France, Europe

Various

Aspect

Texture

Tender, Juicy, Creamy

Flavors

Fresh, Citrusy, Herbaceous, Tangy, Mildly Spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

leftovers : 1-2 days (store in an airtight container,keep aubergines and sauce vierge separate from yogurt if possible to avoid sogginess,best eaten fresh as yogurt and sauce vierge do not keep well long-term)