- Heat the cream and yogurt in a saucepan. Dice the feta, add it and let it melt slowly. Press the garlic into the sauce and season everything with coriander, chilli, salt and pepper.
- Cut the aubergines and tomatoes into thin slices.
- In a baking dish similar to your lasagne sauce, layer eggplant and tomato slices and fill the spaces with olives. The last, the top layer, should be sauce.
- Bake in the oven at 180 ° C for about 30 minutes.