Eggplant in Pita Bread

If you don't find soy cream or yogurt, you can use soft "silk" tofu or simply drizzle extra virgin olive oil over the eggplant.

Ingredients

• 4 large eggplants
• 1 large sheet of tandoor pita bread
• 4 cloves of garlic
• 1 medium bunch of cilantro
• 200 g thick soy yogurt or soy sour cream
• vegetable oil
• 1 tbsp. l. cumin seeds
• salt, freshly ground black pepper

Directions

1. Crush the garlic, peel and chop. Divide in half. Cut off the stems of cilantro and chop very finely.
2. Combine half the garlic with soy yogurt or sour cream, salt and pepper.
3. Peel the eggplants and cut into medium chunks. Steam the eggplants until soft, about 20 minutes. While the eggplants are hot, sprinkle with the remaining garlic and cilantro leaves, season with salt, pepper and drizzle with vegetable oil. Stir and cool completely.
4. Cut the pita bread into 4 pieces, fry the pieces in a dry skillet on one side.
5. Put the pita bread on plates, put the eggplant and cilantro on it. Place a generous serving of yogurt with garlic and cilantro stalks on top of the eggplants.
6. Heat 4 tbsp. l. vegetable oil along with cilantro stalks and cumin seeds until the seeds begin to burst. Pour boiling oil over the yogurt on each serving and serve immediately.