Summary

Ingredients

• 600 g potato (s), waxy
• 2 large eggplant (s)
• olive oil
• salt and pepper
• parsley
• 400 g yourt
• 1 small onion (s)
• 1 clove garlic
• Sambal Oelek
• Paprika powder, hot
• chervil
• chives
• Lovage

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Instructions

1. Wash, peel and cut the potatoes into larger cubes (approx. 2-3 cm). Heat the olive oil in a pan, add the potato cubes and fry over a medium heat for approx. 15 minutes, turning frequently. The potatoes should be nicely browned.
2. Wash the aubergines too and cut them into cubes the same size as the potatoes. After 15 minutes add to the potatoes and fry for about 10-15 minutes. Season with salt, pepper, hot paprika powder and 1/2 teaspoon Sambal Oelek to taste.
3. Finely chop the onions and garlic. Wash and chop herbs. Stir everything into the yogurt, season with salt and pepper.
4. Arrange on plates with the yogurt or serve the yogurt separately.
5. Turkish or Greek yogurt is highly recommended.