Eggplant with aromatic tomato sauce

Baked eggplant is a classic of Mediterranean cuisine. We love the combination of aromatic tomato sauce and creamy herb yogurt. The tender eggplant pairs perfectly with the oriental spices and the fresh notes of mint and lemon. A true comfort dish that is sure to delight at any time of year.

Ingredients

For the eggplant:

• 2 eggplants (approx. 900 g)
• 2 tsp salt
• 2–3 tbsp MANI Bläuel Extra Virgin Olive Oil, Selection
  

For the tomato sauce:

• 1 tbsp MANI Bläuel Extra Virgin Olive Oil, Selection
• 2 cloves MANI Bläuel Garlic in Olive Oil, finely chopped
• 1/2 tsp cumin seeds
• 1 tsp ground coriander
• 1/2 tsp cardamom
• 1 can chopped tomatoes
• 4 tsp MANI Bläuel Tomato Paste
• 1 tsp honey or brown sugar
• Salt

For the herb yogurt:

• 250 g Greek yogurt
• 1 tsp lemon zest
• 2 tsp mint, chopped
• 2 tsp parsley, chopped
• A little salt

Topping: fresh herbs and olive oil

Preparation

1. Preheat the oven to 180°C (356°F), conventional heat.
2. Cut the eggplants into slices approximately 1 cm thick. Sprinkle with salt and leave to sit for 20 minutes. Rinse briefly, pat dry and brush with olive oil.
3. Place the eggplant slices on a baking tray lined with parchment paper and bake for 35–45 minutes. Turn them once halfway through the baking time.
4. While the eggplant is in the oven, prepare the tomato sauce: heat the olive oil in a pan and sauté the garlic and spices for about one minute.
5. Add the chopped tomatoes, tomato paste, sugar and salt. Stir well and simmer gently for about 10 minutes.
6. For the herb yogurt, mix all the ingredients together in a bowl.
7. To serve, spread some yogurt onto a plate. Arrange the baked eggplant on top, then spoon over the tomato sauce and add a little more yogurt.
8. Garnish with mint and parsley to taste and drizzle with a little olive oil.