Aubergine sticks

Aubergine sticks

Total: 1 hr 35 Min. | Active: 20 Min.
Nutritional value / people: 243 kcal
, Fat: 14 g
, Carbohydrate: 21 g
, Protein: 8 g

These are originally from Spanish tapas, where they are called "Berenjenas", and can be prepared in a multitude of ways. One thing they all have in common, though, is that they are enjoyed as part of a splendid buffet or as a snack. And they're quick to make.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 aubergine
5 dl milk
50 g croûtons (e.g. Coop Naturaplan Alpine herb croûtons)


¼ cucumber
180 g plain greek yoghurt plain
1 organic lemon, use a little grated zest and a little juice
1 tbsp olive oil
1 garlic clove, pressed
salt and pepper to taste
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How it's done

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Peel the aubergines if desired, cut them in half and then into strips. Place in milk for approx. 1 hr. (so that all of the aubergines are covered). Remove the aubergines from the milk, immediately roll in the croûtons and place on a baking tray lined with baking paper.

To bake: approx. 15 mins. in the centre of an oven preheated to 220 °C (they should be golden-brown and crispy on the outside but still soft on the inside).

Serve while still warm together with the sauce.


Grate the cucumber straight into the yoghurt, stir in the lemon zest and juice, olive oil and garlic, season the sauce.

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