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 egg plants
2 red chili peppers
3 cloves garlic
250 mililiter coconut yoghurt
salt and pepper to your taste
1 bouquet flat parsley
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