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1
Garlic Yoghurt:
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2
At least an hour before serving, combine yoghurt and garlic in a small bowl. Stir, cover and refrigerate. When you start cooking, remove from refrigerator and allow yoghurt to come back to room temperature.
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3
Iskender Sauce:
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4
Melt butter in a small frying pan over a medium heat.
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5
Add onion, garlic and chilli and cook until onion is transparent - about 5 minutes.
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6
Add tomatoes and tomato paste to the pan and cook, stirring, until the mixture comes to a boil.
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7
Boil for 5 minutes, then reduce heat and simmer gently, stirring occasionally, for about 30 minutes until the sauce is rich and very thick.
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8
Taste and add salt as required.
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9
Kizartma:
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10
Preheat oven to 100C (you're going to use this to keep the eggplant warm after you've cooked it).
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11
Heat some of the oil in a large frypan and fry the eggplant slices, in batches if necessary, until brown on both sides, adding more oil as required.
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12
Line a dinner plate with kitchen paper and transfer eggplant to the plate when cooked.
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13
Keep eggplant warm in the oven while you cook the potatoes.
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14
Add some more oil to the same pan, and fry the potato slices until golden brown on each side.
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15
To assemble:
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16
Make 4 stacks, alternating potato, eggplant and a dessertspoon of tomato sauce. Each stack should have 3 slices each of potato and eggplant. Finish each stack with a spoonful of sauce, then drizzle each stack with garlic yoghurt (being careful not to topple it).
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17
Sprinkle with chopped parsley and serve.
