Eggplant and Yogurt Salad

Summary

Ingredients

• 2 eggplant (s)
• 1 large tomato (s), blanched, peeled and chopped
• 0.5 ½ cup spring onion (s), finely chopped
• 1 ½ cup natural yogurt
• 0.5 ½ cup sour cream
• 3 tablespoon oil
• 1 tablespoon ginger root, grated
• 0.5 teaspoon ½ chili powder, or less
• 0.5 ½ cup coriander greens, chopped
• 1 ½ teaspoons cumin, roasted, then ground
• Salt, coarse

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Instructions

1. Wash aubergines, cut several times and roast in a preheated oven at 250 ° for 20-25 minutes. Let cool, peel, pat the pulp dry and roughly chop.
2. Put the yogurt, sour cream and salt in a bowl and stir. Heat the oil in a large pan over medium heat. Add ginger and chilli and let fry for a few minutes, do not let it get too dark. Turn up the heat, fry the onions, then add the tomatoes and lastly the aubergines. When everything is relatively dry, stir in the coriander greens and half of the cumin. Let cool and stir into the yogurt mixture.
3. Serve sprinkled with the remaining cumin and chili powder.