So, who hasn't watched Nadine's recipe (highly recommended to watch http://www.povarenok .ru/recipes/show/294 52/ ), to tell what to do with yogurt (or fermented baked milk or yogurt. I wanted easy, and I picked low-fat yogurt). So ... the Yogurt frozen in the freezer. I'm not in the pack, freeze, and poured into a plastic container then when frozen, no need to cut anything, but just to turn the container into the sieve, sieve to put in a deep container (most importantly, that they do not touch the bottom, so the liquid does not fall into the cream), and this design in the fridge for a couple of days (or until such time as melted). As soon as the container is separated (it is usually three hours before going), it is possible to remove it, but if You present something with a strong smell (herring, for example), it is better to leave the container so that the cream is not absorbed odors. When all of us fully thawed, proceed to immediate cooking. Eggplants, cut lengthways. Sprinkle with salt, leave for 5 minutes. Then grease with vegetable oil (lightly, with a brush).

Fry them on dry pan, slightly, the main thing is that they become flexible. The absolute willingness we don't need, as they will still bake.

Put the eggplant in shape.

The tomato and pepper cut. Polyolefine tomato, pepper long strips. Tomato is better to take sturdy, a little, or let him lie down and excess juice to drain.

For the cream, lightly whisk eggs with salt, nutmeg and a pinch of sugar.

Add grated hard cheese.

The flour and cream of yogurt.

Add finely chopped dill. You can add a little garlic and just a teeny bit. But I did without it, next time I will with garlic, but not because something was missing, but just out of interest.

Now to the eggplant spread tomatoes and peppers. Salt did not need, eggplant salty, and the cheese will provide enough salt.

The cheese slices.

Kefir cream.

Then repeat everything until the end products (I got two layers). If the eggplants are left, put them on top. I didn't have, so I just wrapped the bottom.

Bake in a preheated 170 degree oven for 40 minutes. Willingness to check with a finger on the surface of the cream with finger should bounce. A little cool in the form, then turn over on a dish. We ate cold but warm, I also liked the bite I tried.