6 aubergines, cut lengthwise
freshly ground pepper
60 ml olive oil
2 onions, sliced
2 garlic cloves, minced
1 tbsp tomato paste
4 large ripe tomatoes, peeled, grated
½ bunch parsley, chopped
400 gr. authentic DODONI yoghurt 8%
Preheat the oven at 180o C. Wash the aubergines and cut them lengthwise. Gather the ingredients for the tomato sauce.
Put the aubergines on a baking sheet lined baking pan, with the cut side facing up. Carve them using a knife and drizzle them with olive oil. Sprinkle with salt and freshly ground pepper. Bake the aubergines in a preheated oven, at 180o C, for about 30 minutes, until their flesh softens and can be well cooked. In the meantime, prepare the sauce. Heat the olive oil in a shallow pot and sauté the onions for 2-3 minutes until soft. Add the garlic, salt and freshly ground pepper and sauté for another 2 minutes. Add the tomato paste and as soon as it forms a sort of crust on the bottom, scrape it using a wooden spoon. Add the tomatoes, stir and lower the heat. Let the sauce cook uncovered at low heat, for about 10-12 minutes, until it thickens. When the sauce thickens, remove it from heat, sprinkle with parsley and stir. Take the aubergines out of the oven and divide the tomato sauce on each one. Put the aubergines in the oven again, but this time on the grill and bake them at 200o C for 8-10 minutes, until they get some colour. Let them cool for about 10 minutes and then top them with tablespoons of authentic DODONI yoghurt, chopped parsley and some sprinkled paprika. Serve lukewarm or at room temperature.