Eggplant and potato pan with herb yogurt

Ingredients for 4 servings:

• 600 g potatoes, waxy
• 2 large eggplants
• olive oil
• salt and pepper
• Parsley
• 400 g yogurt
• 1 small onion(s)
• 1 clove(s) garlic
• Sambal Oelek
• Paprika powder, hot
• chervil
• chives
• lovage

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash and peel the potatoes and cut into larger cubes (approx. 2-3 cm). Heat the olive oil in a pan, add the potato cubes and fry over medium heat for approx. 15 minutes, turning frequently. The potatoes should be nicely browned. Wash the eggplant and cut into cubes the same size as the potatoes. After 15 minutes, add them to the potatoes and fry for approx. 10-15 minutes. Season to taste with salt, pepper, hot paprika and 1/2 tsp. sambal oelek. Finely chop the onions and garlic. Wash and chop the herbs. Stir everything into the yogurt and season with salt and pepper. Serve on plates with the yogurt or serve the yogurt separately. Turkish or Greek yogurt is highly recommended.