Eggplant and 'Mince' with Yoghourt Sauce

Ingredients:
½ eggplant
Salt
300 ml texturised soy protein
1 tomato (finely diced)
50 ml soy sauce
1-2 tsp ground pepper
Cooking oil
200 ml plain yoghourt (or soy yoghourt)
5 big cloves garlic
1 tsp herbal salt
1 stalk coriander (finely chopped)
100 ml water

1. Slice eggplant thin, sprinkle with some salt and set aside for 10 minutes.
2. In a small pot, boil texturised soy protein with water until soft, then remove from heat.
2. Crush and finely chop garlic.
3. Heat plenty of cooking oil in pan and add pepper to it.
4. Fry for about half a minute.
4. Add half the garlic and fry until golden brown.
5. While waiting for garlic to brown, dice tomato.
6. Add tomato to pan and stir-fry for about two minutes
7. Rinse eggplant and add to pan, continuing to stir until eggplant is soft.
8. Add the texturised soy protein and soy sauce, lower the heat and let simmer on a low heat.
9. Meanwhile, add the remaining garlic, coriander, olive oil, water and herbal salt to the yoghourt and mix well.
10. Serve eggplant hot with rice and yoghourt sauce.

Yoghourt sauce

1. Add finely chopped garlic and finely chopped coriander to yoghourt.
2. Add herbal salt and water and mix well.