Summary

Ingredients

• 3 eggplant (s)
• 1 cup of yogurt, 150 g
• 1 tablespoon peanut cream, creamy or crunchy
• ½ teaspoon pepper, or 1/4 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon coriander
• 2 tablespoon tomato paste
• 1 pinch of herb salt or vegetable broth
• 1 pinch of sugar
• 3 cloves of garlic, finely chopped or pressed
• ½ lemon
• Oil (sunflower), or peanut oil
• 1 tomato (s)

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Instructions

1. The eggplants are peeled with the potato peeler and cut into thin slices. These are fried in the oil until light brown, almost deep-fried, as they absorb a lot of oil. Drain well. Then the aubergines are mashed, leaving smaller pieces for the salad.
2. When the aubergines are pureed, you can use the following components to make a hearty, delicious aubergine paste that is suitable as a spread or dip for meat.
3. Add the yoghurt, peanut cream, garlic, lemon, tomato paste and spices to the aubergines and mix everything well.
4. For decoration, tomatoes can be cut into thin slices and placed on the edge of the plate.

Recipe Notes

The salad is intended as a side dish and is usually eaten with flatbread or Arabic bread. Pieces of bread are held with the fingers (right hand), with which the salad is then picked up and consumed.