For 2 servings, you need:
about 500 g potatoes
spices (cumin, turmeric, curry, …)
salt and pepper
200 g ewe’s milk yoghurt
herbs (coriander, parsley, dill, spring onions, …)
And this is what you do:
Herbs and spices can be chosen after your taste.
First, put oil in a really hot, non-stick pan. (I love sesame oil with it.) Then, roast spices! For me, it’s cumin, a bit of turmeric and curry.
Then add the onions and the potatoes. Those need a while to be roasted, about 15 minutes. You can already put salt in there. And if you have one for your pan, put the lid on top. Stir once in a while.
Then, add the aubergine. Takes another 15 minutes to be done. Don’t forget to stir.
I wanted to have some more veggies, so I also put zucchini in there – But it’s better with aubergine only. Don’t forget the salt and pepper!
The Herb Yoghurt Dip is simple: Put as many herbs as you like in a bowl of ewe’s milk yoghurt. I love coriander, parsley, dill and spring onions in there. I also like to grate pepper in.
Now when your pan is ready to serve, remind everyone to put a really, really big scoop of yoghurt dip on their hot plate of Aubergine Potato Pan – You may think you don’t like this but it will be heaven in your mouth! Have a glass of white wine with it and enjoy!
(I found the basic recipe here and adapted it after my taste.)