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Saksuka - Fried Aubergine with Yogurt and Tomato Sauce

Saksuka - Fried Aubergine with Yogurt and Tomato Sauce


1 kg of aubergine
1 kg of tomato
3 cloves of garlic
1/2 kg of yogurt
1 espresso cup up of olive oil
1 dessert spoon of sugar
1 dessert spoon of salt
2 glass of frying oil

How to prepare

Peel the aubergines partially (with stripes). Cut them into 4 horizontal pieces (4 long pieces).
Put the aubergines into a large bowl of water with a handful of salt and leave it for two hours. (This process will take the bitterness of the aubergines).
After two hours, dry the aubergines and cut them appx 1.5 cm thick.
Fry these well (make sure the oil is very hot) and put them a kitchen roll to drain the excess olive.
For the sauce:
Grate the tomatoes (or you can peel the tomatoes and put it into a blender)
Put the tomatoes into the pan, add olive oil, salt and sugar. Cook until the water evaporates. 
Crush the garlic and mix it well with the yogurt. 
When the aubergines are cold, pour yogurt on it and finally add the tomato sauce.

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