Eggplant and zucchini in garlic yogurt

Ingredients for 6 servings:

• 3 m.-large eggplant(s)
• 3 m.-large zucchini
• 1 liter yogurt (full milk yogurt)
• 4 garlic cloves
• e.g. olive oil
• n. B. herbal salt
• pepper
• Spice mix (chili spice mix)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 3 hours

Preheat oven to 180 degrees Celsius and line a baking sheet with baking paper. Cut the eggplant and zucchini into approximately 0.5 cm thick slices. Make a marinade from olive oil and herb salt (mixture ratio: approximately 5 tablespoons of oil to 1 teaspoon of herb salt). Brush the slices on both sides with the marinade and place them side by side on the baking sheet. Depending on the size of the slices, you will need two to three baking sheets. Bake for 30-45 minutes one after the other. Mix together the yogurt, crushed garlic cloves, salt, pepper, and a little chili spice mix. Layer the baked vegetable slices alternately in a large baking dish, pour the yogurt sauce over them, and let stand for at least three hours. Sprinkle a little more chili spice mix on top before serving. Goes well with grilled meat or simply with fresh flatbread or baguette.