# Peel the
aubergines and rest in salt water to get its sour taste away for about 15-20 minutes.
# Sauté the
onion with 7 tbsp vegetable oil. Add
tomato paste and finely sliced
pepper and
tomato.
# When the
tomato gets par cooked, add finely sliced
aubergines, salt and black
pepper and then cook for about 10-15 minutes and remove from the stove, let it stand for cooling down.
# Grease the oven tray, place the phyllo pastries on it, in the meantime sprinkle 1/3 cup
milk for soften them.
# After placing the phyllo pastries on the tray, pour the cool
aubergines on them.
# Pour the
yogurt whish is whisked with egg on the
aubergines. Dust grated kashar
cheese on the top. Cook in the 347 F oven for 40 minutes.
# Cut into pieces and serve hot.
