Summary

Ingredients

• 3 small eggplant (s)
• 3 tomato (s)
• 1 chilli pepper (s), green
• 1 large onion (s)
• 2 cloves garlic)
• 1 piece (s) ginger root
• 1 tablespoon oil (peanut)
• 1 teaspoon turmeric
• 0.5 teaspoon ½ cumin
• 0.5 teaspoon ½ salt
• 300 g natural yourt, 3.5%

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Instructions

1. Wash the eggplant and cut into finger-thick slices. Cut the tomatoes into slices as well. Halve the chilli pepper, remove the seeds, wash and cut into strips. Peel and finely chop the onion, garlic and ginger.
2. Heat the oil in a pan and fry the eggplants in portions over low heat on both sides until they are browned and half soft. Remove and drain on kitchen paper.
3. Sauté the onion, garlic, chilli, ginger, turmeric and cumin in the frying oil over low heat while stirring. Lay the tomatoes and eggplants in layers in the pan and season with salt. Bring everything slowly to a boil until the tomatoes release juice. Cover and cook over low heat for about 10 minutes.
4. Mash the vegetables a little with the potato masher. Slowly mix the yoghurt into the curry and heat - do not bring to the boil!
5. The curry tastes great with white bread, but can also be served with rice or bulgur.