Balaganchik wash, peel, cut in half, and then into 4 pieces with a thickness of 1 see Plate soak in salted water for a few mins Then take it out and blotted with a paper towel.

Our Balaganchik fry in vegetable oil with 2 sides and spread on a napkin to stack the excess fat.

In the same pan saute roughly chopped onions until transparent, then add tomato spread and roasted eggplant. (If the tomatoes are not very juicy you can add a little water), mix Everything gently, cover and diminish the fire to the minimum. Simmer 15-20 min.

The yogurt is extruded through chesnokodavku garlic and stir thoroughly. On a plate lay the eggplant and pour on top of yogurt.