Preheat the oven on top heat or grill with high or highest setting. Halve the aubergines, cut the length of the cut a few times and brush with a little olive oil. Then bake on a baking sheet lined with baking paper for 5 minutes with the cut surface facing up, another 20-25 minutes with the peel facing up. It can get a little black.
Then take out the tray, cover with a wet kitchen towel and let stand for 15 minutes. Then scrape the aubergines out of the skin with a spoon, lightly salt and set aside.
In the meantime, finely chop the garlic or grate it with salt in a mortar, mix with a little olive oil and set aside. Finely chop the onion and chilli or pepperoni, then peel the potatoes and cut into cubes 1.5 cm edge length. Fry the onions in the pan in olive oil, add the potatoes, chilli or hot peppers and 2/3 of the garlic-olive oil mixture, and finally stir-fry for 10 minutes.
Then add tomatoes and simmer for another 10 minutes with the lid closed, until the potatoes are tender. Remove from heat, season with salt and, if necessary, a little garlic and paprika (you can still taste strong and hot, it will be softened later with the eggplant and yoghurt).
Carefully stir in the aubergines without breaking them apart too much. If you have time, let it cool down a bit. Then fill a flat mold approx. 3 cm high with the mixture and leave 3 cm space on top for the yoghurt (a glass mold will look very nice later, as you can admire the red and white result from the side). Mix the yogurt with a little salt, garlic oil and the chopped mint and layer on top of the pan. Put a few mint leaves on top for decoration. Let everything sit in the refrigerator for an hour or more.
You can serve the starter warm without cooling, but I haven`t tried it yet. There are numerous variants with other vegetables, e.g. additional zucchini.
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