1 eggplant
5-6 tomatoes
Tomato paste
1 can of finely chopped tomatoes
1 can of white beans
2 onions
2 cloves of garlic
2 stalks fresh mint
1/4 bunch cilantro
olive oil
salt
pepper
Harissa
Cinnamon
Coconut milk yogurt
Preheat the oven to 220°. Wash and clean the eggplant and cut into 2 cm cubes. Peel and finely dice the garlic, mix with the eggplant and two tablespoons of oil in an ovenproof dish, add salt and pepper. Cook in the oven for 25-30 minutes. Meanwhile, peel the onions, cut them in half and slice them lengthwise into fine strips. Wash the tomatoes, cut out the green and cut into eighths. Put the oil in a pot and sauté the onions, garlic and tomatoes. Add the tomato paste and spices and sauté, stirring, over medium heat. Stir the canned tomatoes into the onion-tomato spice mixture and season with salt and pepper. Simmer, stirring, over medium heat for 5-6 minutes until most of the liquid has reduced. Drain the beans and add to the tomato mixture along with the eggplant. Stir everything together and simmer for 10-15 minutes. Meanwhile, wash the herbs, shake them dry and chop them separately. Add the cilantro to the tomato, bean and eggplant mixture and fold the mint into the coconut yogurt. Arrange the eggplant-bean-tomato tartar in a bowl and add a spoonful of coconut-mint yogurt.
