Summary

Ingredients

• 2 eggplant (s), thick and fleshy
• 2 medium onion (s)
• 5 cloves garlic
• 3 tablespoon yogurt, dried (kashk)
• 0.5 ½ lemon (s), juice it
• salt
• Sunflower oil, or rapeseed oil
• 1 pinch (s) turmeric

Print Recipe Pin Recipe

Instructions

1. Peel the eggplants and cut into 1 cm thick slices, season with salt and let stand for half an hour so that they can draw water.
2. In the meantime, peel and chop the onions and garlic.
3. Then dab the aubergine slices with a kitchen roll. Heat a pan with oil and brown the slices.
4. In a separate pan, fry the onions and garlic until they are yellow-brown.
5. Mix everything in a saucepan and mash to a pulp with a tamper.
6. Heat the porridge and stir in 2-3 tablespoons of kashk. Add the lemon juice, season with salt and a pinch of turmeric.
7. It tastes best with white bread / flatbread or lavas.