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Ingredients: 4
medium Eggplants
Salt
Oil
2 Medium Onions, sliced
1 Green Pepper, seeded & sliced
2 large ripe Tomatoes, peeled
1/4 teaspoon Hot Chile Pepper
1/4 cup Water
2 cups Chakah Drained Yogurt
2 cloves garlic
Direction:
Cut the stems from the eggplants & leave peel. Slice
into 1 cm pieces. Spread on a tray & sprinkle slices
liberally with salt. Leave for 30 minutes, then dry well
with paper towels. Pour enough oil into skillet with a
lid, to cover base well. Fry eggplant until lightly
browned on each side. Do not cook completely. Lift onto
a plate. Add more oil as required for remaining slices.
As oil drains out of eggplant, return this to the pan &
add onions. Fry gently till translucent. Remove to
another plate. Place a layer of eggplant back into the
pan. Top with some sliced onion, green pepper rings &
tomato slices. Repeat using remaining ingredients &
adding a little salt & the chili between layers. Pour in
any remaining oil from the eggplant. Add onion & water,
cover & simmer gently for 10-15 minutes.
Combine chakah ingredients & spread half the sauce into
base of serving dish. Top with vegetables, lifting
eggplant gently to keep slices intact. Leave some of the
juices in the pan. Top vegetables with the rest of the
chakah & drizzle the remaining juices over it. Serve
with flat bread.
*** For Details
about Ingredients , check your nearest Afghani Store |
