INGREDIENTS: (for 2 pers./side dish we recommend oven potatoes)
for the melanzane grigliate: 2 large eggplants/aubergines
for the marinade: 250 ml olive oil 2 cloves of garlic 50 g frozen herbs (e.g. Italian mixture) 1/2 tsp sea salt
for the vegan herb dip: 300 g soy yoghurt, unsweetened 2 cloves of garlic 2 limes 1/2 bunch parsley 1 bunch of coriander (OR mint) Pepper Salt
Wash the aubergines thoroughly and cut into 1 cm slices.
Heat up the grill (we use an indoor grill).
Mix the marinade of frozen herbs, 2 pressed garlic cloves, olive oil and sea salt.
Place the slices of aubergine on the grill and brush the marinade onto them with a brush. Turn the aubergines and brush the second side as well. Grill until the aubergine slices are golden brown.
Meanwhile prepare the vegan herb dip: Put the soy yoghurt in a bowl, add the crushed garlic cloves and squeeze the limes and add the juice as well. Wash herbs properly and chop finely with a chopping knife. Add the herbs to the yoghurt and mix. Season to taste with salt and serve. Bon Epi-tit !