Eggplant and zucchini in yogurt sauce
You can cook vegetables under fragrant yogurt sauce. The dish is designed for 6 servings.
Preparation time: 45 minutes.
The dish is well suited for: dinner.
1 pound Chinese or Japanese eggplants (2-3 medium), cut into 1/4-inch rounds,
1 pound zucchini (2-3 medium), sliced into 1/4-inch rounds
Olive oil – 1/3 cup;
Thyme leaves – 2 tablespoons,
Freshly ground black pepper.
Preheat the oven to 375 F (200 C).
Grease large baking sheet with olive oil. Place sliced vegetables on baking sheet. Add salt and pepper.
Bake until vegetables are golden brown. Remove from the oven, sprinkle with thyme leaves and cool.
For the sauce:
White yogurt White Yoplait – 2 jars,
Chopped mint – 3 tablespoons;
Garlic – 4 cloves,
Olive oil – 3 tbsp,
Sugar – 1 teaspoon,
Salt – to taste.
Crush the garlic. Stir all of the products for the sauce, cool. Put roasted vegetables on a platter and serve with cold sauce.