Ingredients for 3 portions
2 eggplants
2 tomatoes
1 large onion
2 garlic cloves
1 glass of water
2 tablespoons tomato puree
1 teaspoon coriander spice
1/2 teaspoon chili
1/2 teaspoon turmeric
1 teaspoon salt
1/4 teaspoon cayenne pepper
Served with: Bread (e.g. lavash or flatbread)
For the yogurt sauce
7 tablespoons yogurt
1 garlic clove
1 teaspoon dried mint
1/2 teaspoon salt
depending on the thickness of the yogurt, water to thin if necessary
Preparation
Cut the eggplants into thin slices and lightly salt both sides. Then set aside.
Finely chop the onion, grate the garlic and slice the tomatoes.
Mix the tomato purée and water in a jar and set aside.
Fry the eggplants in a little oil until golden brown, then remove from the pan and set aside.
Sauté the onions in the oil. Make sure there is not too much oil in the pan. Add all the spices and garlic and fry for a further 2 to 3 minutes.
Deglaze with the tomato and water mixture and bring to the boil.
As soon as the sauce starts to simmer, remove about half of it and alternate the eggplant and tomato slices in the pan.
Spread the remaining sauce in the pan over the vegetables.
Simmer everything together over a low heat for 10 minutes with the lid on.
In the meantime, prepare the yoghurt sauce. To do this, finely grate the garlic and mix with the yogurt, salt and mint. If the sauce is too thick, it can be thinned with a little water.
Spread some yoghurt sauce on a plate, top with vegetables and then spread more yoghurt sauce on top. Serve with the bread.
Rice tastes good with this.
Good appetite and have fun cooking!