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Roasted eggplant with spiced yoghurt Recipe

Roasted eggplant with spiced yoghurt

Recipe Ingredients for Roasted eggplant with spiced yoghurt

AmountIngredient
3 pc Eggplant
6 large Plum tomatoes
1 pc Onion
80 ml Olive oil
125 ml Tomato juice
1 / 2 tsp Garlic spice paste
1 / 2 tsp Whole cloves
2 pcs Pinch of cayenne pepper, ground
2 pcs Cinnamon sticks
1 / 2 tsp Ground cumin
3 tbsp Currants
2 tbsp chopped mint leaves
some Salt
3 pc Pinch of ground black pepper
300 grams Naturjoghrt
0 3 tsp
Ground cumin 1 pc
Pinch of ground coriander

Roasted eggplant with spiced yoghurt Recipe Directions

Wash and clean the eggplants and cut into approximately one inch thick slices. Carve tomatoes crosswise, blanch, peel, remove seeds and cut flesh into fine dice. Peel the onion and chop finely.

Two tablespoons of olive oil in a frying pan and fry onions in it. Tomato juice cubes, garlic-spice paste, cloves, cayenne pepper, cinnamon, cumin, currants and mint Stir and cook over medium heat for about ten minutes.

Remove cinnamon sticks and cloves and season sauce with salt and pepper. Eggplant slices in remaining oil sear on both sides, add to tomato mixture and season again with the pungent spices.

Yogurt, cumin and coriander mix, season with salt and pepper and serve with the eggplant. Garnish as desired with cinnamon, cumin and fresh herbs.


 

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