Eggplant only gets really delicious, at least according to me, if it gets nice and crispy. If eggplant stays soft it will not get worthy enough to end up in my mouth. This eggplant is baked till it got really crispy, and with the red chili peppers, the nigella seed and the saffron yoghurt it becomes a mouthwatering sensation. If I were you I would make a lot, because there will be a fight at the table who will have the last little spoon.
2 large 2 egg plants
2 2 red chili peppers
3 cloves 3 garlic
250 mililiter 250 coconut yoghurt
salt and pepper to your taste
1 bouquet 1 flat parsley
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