INGREDIENTS
2
medium aubergines (eggplant) (550-750g total)
100 milliliters
olive oil
1
medium onion
2 tbsp
olive oil
2
x 400g tins tomatoes
1 tsp
dried thyme
1 tsp
dried oregano
1
bay leaf
salt
pepper
1 kg
floury potatoes
200 milliliters
natural yogurt
1
egg
100 g
feta cheese
Ground cinnamon (optional)