Preparation :

• Wash and cut the eggplants, soak in salted cold water for 30 min.
• Slice onions thinly.
• Dice the tomatoes.
• Cut garlic into halves or thirds.
• Remove eggplants from water, squeeze, and brush with half a tea glass olive oil.
• Place eggplants on a baking tray and bake at 200°C for 30 min.
• Sauté onions with half a tea glass olive oil over medium-low heat.
• Add tomatoes, 1 tsp salt, paprika, and garlic, cover, and cook for 30 min.
• Pour hot water over the mixture, then add baked eggplants on top.
• Cover and simmer for 20 min. Serve with yogurt.