Eggplant with Greek yogurt

Ingredients

• 6 eggplants
• 50 g of raisins
• 2 cloves of garlic
• 1 teaspoon(s) of powdered coriander
• 1 teaspoon(s) of cumin
• 1 teaspoon(s) of paprika
• 1/2 candied lemon
• 1 bunch of fresh coriander
• 1 bunch of fresh mint
• 1 yellow lemon
• 200 g of Greek yogurt

• olive oil

• salt, freshly ground pepper

Preparation

1. Soak the raisins in lukewarm water for about 2 hours.

2. Preheat the oven to 200°C.

3. Rinse the eggplants and cut them in half. Cut the flesh in the form of crosses. Arrange the eggplants, criss-cross side up, on a baking tray previously lined with parchment paper.

4. Peel the garlic and crush it. In a small bowl, mix the garlic, coriander powder, cumin, paprika, preserved lemon, 1 tbsp. teaspoon of salt and 6 tbsp. tablespoon of olive oil. Cover the eggplants with this marinade, place in the oven and leave to roast for around 50 minutes (the flesh should be very tender).

5. Drain the raisins.

6. Rinse and finely chop the fresh herbs (keep a small quantity for dressing).

7. Mix the grapes, herbs, lemon juice, yogurt and 2 tbsp. teaspoon of olive oil. Salt and pepper. Reserve in the fridge.

8. Remove the eggplants from the oven and place the yogurt mixture on each eggplant. Add the fresh herbs set aside.