Aubergine with batata harra (spicy potato)

Name: aubergine with batata harra (spicy potato)
Cook time: 15 min
Total time: 60 min
Yield: 4
Ingredients: 2 toe garlic; 2 eggplant; 7 el traditional olive oil; 1 Red pepper; 3 tl harissa herbal paste, jar 100 g; 2 tl Ketoembar ground coriander; 600 g baking potatoes; 15 g fresh coriander; 1 lemon; 100 ml goat yogurt pack 750 ml

Middle Eastern eggplant with batata harra (spicy potato).

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C.
Halve the garlic cloves in length. Halve the aubergines in the length and cut the flesh crosswise without damaging the skin.
Place the aubergines with the cutting edge upwards on a baking tray covered with parchment paper.
Push the garlic into the flesh, sprinkle each half with the oil and sprinkle with salt if necessary. Bake for about 45 minutes under the center of the oven.
Meanwhile, halve the peppers in the length and remove the seed lists. Cut the flesh into cubes of ½ x ½ cm (brunoise).
Mix with the oil, harissa, ground coriander, potatoes and possibly salt.
Spread it over a griddle covered with parchment paper and grill for about 30 minutes above the aubergines in the oven. Change regularly.
In the meantime, finely chop the coriander leaves and squeeze out the lemon.
Remove the aubergines from the oven and scoop the pulp with the garlic from the peel.
Slice the flesh finely, mix with half of the coriander, the yogurt and 2 tbsp lemon juice and possibly some salt. Garnish with the harissa and oil.
Spoon the potatoes with 3 tbsp lemon juice and fill the hollowed aubergines with it.
Garnish with the rest of the coriander and serve with the aubergine sauce. Yummy! .