Baked Eggplant with Mint Yogurt and Walnuts

Fried eggplant slices with creamy mint yogurt, lemon and crunchy walnuts. A light, summery mezze that works well arranged on a platter for sharing.

By yumbelo-Küche · 2 servings · 35 minutes

Ingredients

• 400 g Eggplant
• 3 EL Olive oil
• Salt to taste
• Pepper to taste
• 150 g Greek yogurt
• 1 Stück Garlic clove
• 0.5 Stück Lemon (juice and zest)
• 10 g Mint, fresh
• 1 TL Sumac
• 30 g Walnut kernels

Method

1. Preheat the oven to 220 °C top and bottom heat and toast the walnuts on a baking sheet for about 5 minutes, until fragrant. Let cool and chop coarsely.
2. Wash the eggplant, remove the stem end and cut the fruit lengthwise into slices about 1 cm thick. Brush both sides of the slices with 2 tbsp olive oil, then season with salt and pepper.
3. Spread the eggplant slices on a baking sheet and bake in the oven for about 20 minutes until golden brown and soft, turning them halfway through.
4. For the yogurt cream, finely grate the garlic and stir it together with the yogurt, the juice of half a lemon, some zest, salt and pepper.
5. Finely chop the mint and stir half of it into the yogurt. Chill the cream until the eggplants are ready.
6. Sprinkle the warm eggplant slices with sumac and drizzle them with the remaining olive oil.
7. Spread the yogurt cream over a platter, lay the eggplant slices on top and sprinkle with walnuts and the remaining mint.