Preheat the oven to 180 degrees and line a baking sheet with parchment paper.
Cut the eggplant and zucchini into approx. 0.5 cm thick slices. Make a marinade from olive oil and herbal salt (mix ratio approx. 5 tablespoons oil, 1 teaspoon herb salt). Brush the slices with the marinade on both sides and place them next to each other on the baking sheet. There are two to three trays, depending on the size of the panes. Bake in succession for 30 - 45 minutes.
Mix the yogurt, crushed garlic cloves, salt, pepper and a little chili spice mixture together.
Layer the baked vegetable slices alternately in a large casserole dish, pour the yogurt sauce over them and let them steep for at least three hours. Sprinkle some chilli spice mixture over the top before serving.
Goes well with grilled meat or just with fresh flatbread or baguette.
Ingredients
Print Recipe
Pin Recipe