To make the tomato sauce, add the passata to a frying pan along with the sugar, salt and garlic. Boil until most of the liquid from the tomato has evaporated. If desired, add some ground pepper and/or Tabasco can be added for a spicier taste.
Next make the yoghurt sauce. In a bowl, combine the MEVGAL Paradosiako Sheep’s Yoghurt, extra virgin olive oil, salt, pepper, parsley and lemon juice. Stir the ingredients until the mixture is smooth.
Finally, prepare the aubergines. Wash them and cut into slices. Sprinkle with salt and fry for a short time in olive oil until well browned. Drain on kitchen paper. Serve the aubergines on plates and ladle the tomato sauce and yoghurt sauce over them. Garnish with parsley and a little paprika.