Boranie Badenjan

Summary

Ingredients

• 1 kg aubergine (s)
• 1 onion (s)
• 200 ml olive oil
• 1 tablespoon tomato paste
• 250 ml water
• 0.5 teaspoon ½ cayenne pepper
• 1 teaspoon coriander, ground
• 1 tomato (s)
• 3 cloves garlic
• 250 g quark (lean level)
• salt

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Instructions

1. Peel the aubergines and cut across into approx. 1 cm thick slices. Lay out on kitchen paper and prick several times with a fork. Sprinkle the aubergine slices with plenty of salt, then let them steep in water for 2 hours.
2. Pat the aubergine slices dry, fry them in approx. 150 ml oil until golden brown on both sides and remove from the pan. Dice the onion and sauté in the remaining oil until translucent. Mix the tomato paste with 100 ml of water. Add everything to the onion and reduce the liquid. Pour in another 125 ml of water and bring the mixture to the boil. Season with salt, cayenne pepper and coriander. Set aside half of the sauce.
3. Layer the eggplant slices in the pan on half of the sauce. Place the sliced tomatoes on top and pour the other half of the sauce over everything. Cook over medium heat (180 ° C) for about 10 minutes.
4. Squeeze the garlic and stir with the quark and approx. 25 ml of water until smooth and salt. Spread about 2/3 of the quark on a serving plate and then place the aubergines and tomatoes on top. Garnish with the rest of the quark.

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