Eggplant cut into rings with a thickness of 0.7-1 cm Spread on a baking paper, brush with a brush of vegetable/olive oil and a little salt. Bake in preheated oven for 20 minutes.

Onions cut into rings and marinate for 3 to 5-6 minutes. Marinade - vinegar, peppercorns, allspice, cloves, Bay leaf + hot water. The marinating time will determine the crispness of the onions and remove the bitterness.

For the filling, mix the natural yoghurt (I have a Bulgarian), 1 tbsp olive oil, crushed garlic and chopped parsley. Salt and pepper to taste. Stir.

Tomatoes cut into rings.

Spread on the bottom of the dish pickled onions (liquid pre-merge and spices to remove). Top baked eggplant with tomatoes. Pour yogurt dressing. If you have time, chill the starter in the refrigerator and allow to soak up the sauce. We liked it! A good summer everyone and Bon appetit!