Summary

Ingredients

For the vegetables: (eggplant)

• 600 g auberine (s)
• 5 tablespoon oil, neutral
• 1 sprig rosemary, fresh
• 1 sprig thyme, fresh
• 2 cloves garlic
• 0.5 teaspoon ½ cumin
• 1 pinch paprika (Pul Biber), alternatively also cayenne pepper
• a bit salt

For the sauce: (yogurt)

• 500 g yourt, 10%, Turkish firm
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar, white
• 1 clove garlic, pressed
• a bit salt

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Instructions

1. Stir the yoghurt with all the ingredients until smooth and let it steep.
2. Dice the aubergines, edge length approx. 2 cm, sprinkle with salt and let them steep. Then drain and squeeze the aubergines a little more.
3. Heat the oil in a non-stick pan, add the aubergines, mix with the spices and fry with the herbs and garlic, stirring frequently, browning a little. Let cool, remove the herb stalks and garlic, season to taste and season with cumin and pul beaver to taste.
4. Stir the aubergines into the yoghurt and let stand for 1 hour, longer if you like. Just before serving, season to taste again and, if necessary, add seasoning. The yoghurt takes a lot of flavor and heat, if you like to eat spicy, you can spice it up a bit from the start.
5. The dish is easy to prepare. Served with bread, a light summer meal or dinner for 2 people, but also good on buffets or as a side dish when grilling.