Summary

Ingredients

• 6 tablespoon oil
• 1 small eggplant (s), cut into pieces
• 300 g natural yourt
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ cumin, roasted and ground
• 0.5 teaspoon ½ chili powder

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Instructions

1. Heat the oil in a pan and stew the eggplant pieces until brown. Drain.
2. Beat the yogurt in a bowl until smooth. Add salt, cumin and chili powder and mix thoroughly.
3. Put the braised aubergine pieces in a bowl and pour the seasoned yoghurt over them. Refrigerate.
4. Serve with Indian dishes.