Preparation

• Cut the crowns off 4 aubergines, give them some notches around and then put them in a preheated oven at 225 degrees for 45 minutes.
  Then take them out of the oven and cut them in half lengthwise. Slide the pulp out with a spoon. Finely chop the pulp.
• Put the pulp in a large pan with the stock, the finely crushed garlic, the lemon juice, the cinnamon and the cumin powder. Let it boil and then reduce a little over medium heat in about 25 minutes.
• Cut the two remaining aubergines into cubes of 1 by 1 cm. Cut the red pepper in half lengthwise and then into strips. Heat a frying pan and add the sunflower oil. When it is hot, fry the aubergines and red pepper until crispy and done. Also add coarsely crushed almonds.
• Now mix the flour with the yogurt in a bowl. Beat it together well. Add a generous spoonful of hot soup. Stir well again. Turn off the soup and add the yogurt. Stir slowly. Pour the soup into bowls, add the fried eggplant / red pepper / almonds and finely chop some coriander on top.