Fresh eggplant tomatoes

Ingredients for 4 servings:

• 400 ml sour cream
• 100 ml yogurt
• 5 stalks of flat-leaf parsley
• 1 tbsp lemon juice
• 2 tsp sambal oelek
• 1 kg eggplant(s)
• 1 kg tomatoes
• 1 m.-sized onion(s)
• 2 cloves garlic
• e.g. sunflower oil
• e.g. salt and pepper
• Sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 15 minutes

Roughly chop the flat-leaf parsley. Mix together the sour cream and natural yogurt, season with salt, pepper, and lemon juice, stir in half of the chopped parsley, and refrigerate. Wash the tomatoes, remove the stems, and halve, quarter, and eighth the tomatoes, then cut into small pieces. Finely chop the onion and garlic and sauté in a pan with a little oil until translucent. Add the tomato pieces, the sambal oelek, and a little sugar, and simmer over low heat for about 30 minutes. Season with salt, pepper, and sugar, if desired, and let cool. Meanwhile, wash and trim the eggplants, then cut into approximately 0.5 cm thick slices. Fry the slices one at a time in plenty of oil on both sides until well browned. Place the fried slices between kitchen paper towels to remove any excess oil. Let the eggplants cool. Place a layer of the sour cream/yogurt mixture on a platter, then arrange a layer of eggplant slices on top, then drizzle with some of the tomato sauce. Continue adding layers in the same order. Finally, sprinkle the remaining parsley over the dish. Serve as a side dish for a barbecue for four, or as a meal for two on hot days with fresh baguette.