Eggplant curry Peloponnese

Ingredients for 4 servings:

• 3 small eggplants
• 3 tomatoes
• 1 chili pepper(s), green
• 1 large onion(s)
• 2 garlic cloves
• 1 piece(s) ginger root
• 1 tbsp oil (peanut)
• 1 tsp turmeric
• ½ tsp cumin
• ½ tsp salt
• 300 g natural yogurt, 3.5%

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Spicy curry with yogurt

Wash the eggplants and cut into finger-thick slices. Slice the tomatoes. Halve the chili pepper, remove the seeds, wash, and slice into strips. Peel and finely chop the onion, garlic, and ginger. Heat the oil in a pan and fry the eggplants in batches over low heat on both sides until browned and semi-soft. Remove and drain on kitchen paper. Sauté the onion, garlic, chili, ginger, turmeric, and cumin in the oil over low heat, stirring occasionally. Layer the tomatoes and eggplants in the pan and season with salt. Slowly bring everything to a boil until the tomatoes release their juices. Cover and cook over low heat for about 10 minutes. Mash the vegetables slightly with a potato masher. Slowly mix the yogurt into the curry and heat through – do not boil! The curry tastes delicious with white bread, but can also be served with rice or bulgur.