Eggplant lovers, come running, we’re about to fly away! 🙂

-I had 3 very thin eggplants.

-I immediately put 1/2 onion and 1 clove of garlic in the pan. I sautéed them.

-Then I added the eggplants I had chopped into small pieces. I added salt.

-I cooked them in their own juices without adding any water, with the lid closed and the heat low. You can add a little water if you like, but I always prefer to cook vegetables slowly in their own juices without adding any water.

-Meanwhile, I prepared garlic yogurt.

-In a small pan, I cooked 1 teaspoon of tomato paste, a little olive oil, and water for 2 seconds to make a sauce.

The rest is just assembling. The eggplants at the bottom, the yogurt on top, the tomato paste sauce on top of that, and finally, mint.

It was a dish I enjoyed very much. The garlic yogurt and tomato paste sauce tastes amazing even when poured over a stone 🥰 especially with eggplant, it’s like a quick fried dish. I highly recommend making this immediately 😄

Enjoy your meal everyone. 🙂