Eggplant with garlic yogurt

Ingredients for 4 servings:

• 600 g eggplant(s)
• 2 tbsp salt
• 1 lemon(s), the juice
• Salt
• pepper
• 2 cups flour
• 1 cup olive oil
• 2 garlic cloves
• 1 tsp salt
• 400 g yogurt
• 200 g cucumber(s)
• 1 onion(s)
• 2 garlic cloves
• 1 tsp cumin, ground
• ½ tsp cardamom, ground
• 3 tbsp chives

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the eggplants, rinse under cold running water, and pat dry thoroughly. Slice the eggplants and sprinkle with salt. Let them sit in the refrigerator for at least 10 minutes. Then rinse the eggplant slices again under running water and pat dry again. Drizzle with lemon juice and let sit for another 10 minutes. Season the eggplant slices with salt and pepper. Heat the olive oil in a pan and sauté the garlic cloves, which have been crushed with salt, in the olive oil. Add the eggplant slices to the garlic oil and fry until golden brown. Remove from the pan, layer them in small towers, and garnish with basil. For the garlic yogurt, place the yogurt in a bowl. Peel and finely grate the cucumber and onion, then mix them with the finely chopped garlic clove into the yogurt. Season the yogurt generously with cumin, cardamom, lemon juice, salt, and pepper. Arrange the eggplant slices, cover with the garlic yogurt and serve sprinkled with freshly chopped chives.