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🍽️ Kumpir – Greek Style

391 kcal · 30 min · 4 servings

Ingredients

• garlic cloves 2 pcs.
• lemons 1 pcs.
• thyme, fresh 5 g
• soy yogurt 300 g
• salt pinch
• pepper, black ground pinch
• vine tomatoes 300 g
• cucumbers 300 g
• onions, red 50 g
• olives, black 50 g
• olive oil 1 tbsp
• potatoes, waxy 800 g
• eggplants 500 g
• cayenne pepper pinch
• oregano, dried 0.5 tsp

Instructions

1. 1. Peel one clove of garlic and put it in the mixing container.
2. 2. Crush the garlic for 2 seconds on the highest speed (Turbo).
3. 3. Push the garlic residue down from the wall with a spatula.
4. 4. Rinse a lemon thoroughly with hot water and dry it.
5. 5. Grate half of the lemon peel.
6. 6. Squeeze the lemon.
7. 7. Add the lemon zest and one tablespoon of lemon juice to the mixing container.
8. 8. Wash the thyme and dry the sprigs.
9. 9. Strip the thyme leaves from the stems.
10. 10. Add the thyme leaves and soy yogurt to the container.
11. 11. Mix everything for 10 seconds on level 4.
12. 12. Season the sauce with salt and pepper.
13. 13. Wash the tomatoes and cucumber and dry them.
14. 14. Quarter the tomatoes and remove the hard core.
15. 15. Remove the seeds from the tomatoes.
16. 16. Cut the tomato flesh into 1 cm cubes.
17. 17. Halve the cucumber lengthwise.
18. 18. Scoop out the seeds from the cucumber.
19. 19. Cut the cucumber into 1 cm cubes as well.
20. 20. Put the vegetable cubes into a bowl.
21. 21. Peel an onion and halve it.
22. 22. Cut the onion into thin half-rings.
23. 23. Drain the olives.
24. 24. Slice the olives.
25. 25. Add the onions and olives with a little olive oil to the tomatoes and cucumber.
26. 26. Mix the ingredients well.
27. 27. Season with half a teaspoon of salt and two pinches of pepper.
28. 28. Set the bowl aside.
29. 29. Wash the potatoes.
30. 30. Place the potatoes in the deep steam cooking insert.
31. 31. Fill the mixing container with 1.5 liters of cold water.
32. 32. Add two teaspoons of salt to the water.
33. 33. Place the closed steam cooking insert on top.
34. 34. Start the steam cooking function.
35. 35. Wash the eggplants.
36. 36. Halve the eggplants.
37. 37. Place the eggplants in the shallow steam cooking insert.
38. 38. Insert the steam cooking insert.
39. 39. Close the cooking chamber.
40. 40. Steam the eggplants for 15 minutes using the steam cooking button.
41. 41. Cancel the preheating time.
42. 42. Check after the cooking time to see if the potatoes are soft.
43. 43. Extend the cooking time by a few minutes if necessary.
44. 44. Take out the potatoes.
45. 45. Keep the potatoes warm.
46. 46. Set the eggplants aside.
47. 47. Empty the mixing container.
48. 48. Peel the remaining clove of garlic.
49. 49. Put the garlic in the mixing container.
50. 50. Crush the garlic for 2 seconds on Turbo.
51. 51. Push the garlic residue down with the spatula.
52. 52. Take the flesh out of the eggplants.
53. 53. Put the eggplant flesh in the mixing container.
54. 54. Add half a teaspoon of salt.
55. 55. Add one tablespoon of lemon juice.
56. 56. Add cayenne pepper.
57. 57. Add oregano.
58. 58. Crush the mixture for 10 seconds on level 6.
59. 59. Push the mixture down with the spatula if necessary.
60. 60. Repeat the crushing process.
61. 61. Taste the paste with salt and pepper.
62. 62. Stir the paste for 12 seconds on level 4.
63. 63. Cut the potatoes lengthwise.
64. 64. Squeeze the potatoes slightly apart.
65. 65. Fill one tablespoon of eggplant paste into the potato.
66. 66. Add some tomato-cucumber mixture on top.
67. 67. Add a dollop of soy yogurt on top.
68. 68. Serve the dish.

Nutrition per serving

• kcal: 391
• Protein: 11 g · Fett/Fat: 15 g · Carbs: 58 g