Vegetarian starter or side dish, serves 2

1 egg plant

2-3 tablespoons of olive oil

100 ml. of full fat yoghurt

1 garlic clove-peeled

10 gram roasted almonds-in pieces

1 tablespoon finely chopped dill

Cut egg plant lengthwise in thin slices, sprinkle with salt and leave for at least 1 hour. Dab slices of egg plant dry.Fry egg plant in the oil golden brown, on both sides, leave to cool off on kitchen paper for a while.Flatten the garlic & almonds until fine, best to do this with a pestle & mortar, because garlic changes its taste when in contact with metal. Make a sauce by stirring the yoghurt, garlic, almond & dill and freshly ground pepper.Spread the slightly cooled slices of egg plant with the yoghurt mixture and reconstruct the egg plant to its original shape again.Leave the egg plant for at least an hour to allow the different tastes to combine well. Cut the egg plant carefully before serving, so the layers can be seen.