Aubergine sticks

Name: Aubergine sticks
Prep time: 20 min
Total time: 95 min
Yield: 4
Ingredients: 180 g plain greek yoghurt; 5 dl milk; 1 aubergines; 1 organic lemons; ¼ cucumbers; 1 garlic; 50 g croûtons; 1 tbsp olive oil; pepper; salt

Aperitif fingerfood Supplements and sauces vegetable dishes

Total: 1 hr 35 min. | Active: 20 min.

vegetarian

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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.

Nadja - LouMalou

Ingredients

for 4 person

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

Dressing
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

How it's done

Aubergines

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.

Dressing

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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