Turkish Eggplant Yogurt Salad

Ingredients for 4 servings:

• 300 g yogurt (cream yogurt)
• 2 eggplant(s)
• 1 tsp garlic powder (or 1-2 garlic cloves)
• 1 tsp basil
• 1 tsp oregano
• 1 tsp marjoram
• Salt, to taste
• 1 tbsp extra virgin olive oil
• 1 beefsteak tomato(s) (for garnishing)
• ½ cucumber(s) (for garnishing)
• some feta cheese (for garnishing)
• 10 olives
• 3 tbsp parsley, freshly chopped
• 2 spring onions

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Yogurt Patlican

Turn the eggplants over the hot stovetop until they become soft and the skin peels off easily (if grilling, you can also grill the eggplants and then peel them. You can also place the eggplants in the microwave, set the eggplant to the “grill” function, and grill until the skin peels off). After grilling the eggplants, peel off the skin with a knife. Then chop the skinned eggplants very finely until almost a puree forms, season with salt, and let cool. Now mix the creamed yogurt with 1 tablespoon of olive oil and stir in the salt, garlic powder, herbs, and 2 tablespoons of parsley. Stir until a smooth cream forms. Now add the chopped eggplants and stir again. Place in the center of a large serving plate. Slice the beefsteak tomato and cucumber and arrange them around the yogurt, drizzle with a little salt and olive oil. Sprinkle the remaining parsley and sliced ​​spring onions over the yogurt. Arrange the feta cubes and olives around the yogurt. Serve with flatbread.