Eggplant slices in yogurt

Ingredients for 2 servings:

• 500 g eggplant(s)
• 300 g yogurt, 10%
• 2 cloves garlic
• 2 spring onions
• Mint or parsley, fresh, chopped
• salt and pepper
• 1 pinch(s) of sugar
• olive oil

Instructions

Working time approx. 35 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 20 minutes; Total time approx. 6 hours 55 minutes

Recipe from Jerusalem

Cut the eggplants crosswise into thick slices, season with salt, and let stand for half an hour. Then rinse and pat dry. Brush with oil and bake in an oven preheated to 200°C (top/bottom heat). Turn once when the top is brown. Tip: Pan-frying or grilling is also possible. Finely chop the garlic and mix with the yogurt. Season with salt, pepper, sugar, and herbs. Peel the spring onions, slice them into thin rings, and mix them with the yogurt. Cut the eggplants into bite-sized pieces (semi-circles, quarters, or cubes). Layer them alternately with the yogurt in a bowl so that the eggplants are thoroughly soaked. The last layer is the yogurt. Let it sit in the refrigerator for at least half a day or overnight. This makes a main meal for two people, an appetizer for four, and for many, part of a buffet. Variations: Add Ras el Hanout, Garam Marsala or freshly ground cumin for an exotic flavor.