How to cook
Wash the eggplants, julienne them and dry them. Beat 4 eggs in a deep plate. In another, mix the all purpose spice with cornflakes, dried garlic, black pepper, salt, flour and grate the cheese on the fine side of the grater.
Stir the mixture well and start splashing on egg and mixture in an oven dish with baking paper. Note: this isn't for irritable cooks. The recipe requires time and patience but the zucchini end up very crunchy! Bake in a max preheated oven until reddened.
The garnish in the middle is made from smoked eggplant or the so-called Alinazik.
Bake 2 medium-sized eggplants on the stove, turning them over on all sides. They'll begin to smoke and will obtain an unbelievable aroma.
If your eggplants are too thick, you can poke holes in them all over. Once they're baked on all sides, saute them in a pot. After which, they're very easy to peel. All of the bitterness falls off with the peels.
Chop them very finely, add the strained yoghurt. In my case, I had sour cream and 1/2 cup yoghurt. I added salt, garlic and olive oil. Stir everything together and eat with delight.