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Ingredients: 4
Med. eggplants (1 kg total)
Salt to taste
Oil for frying
2 Medium onions sliced
1 Green pepper seeded sliced
2 Large ripe tomatoes peeled
1/4 ts Hot chili pepper
1/4 c Water
Yogurt Sauce:
2 c Chakah (drained yogurt), 2 Garlic cloves (or more),
Salt to taste
Direction:
Cut the stems from eggplants and leave peel on. Cut into
slices 1 cm (1/2-inch) thick. Spread on a tray and
sprinkle slices liberally with salt. Leave for 30
minutes, then dry well with paper towels. Pour enough
oil into a deep frying pan (with lid to fit) to cover
base well. Fry eggplant until lightly browned on each
side. Do not cook completely. Lift onto a plate when
browned. Add more oil to pan as required for remaining
slices. As oil drains out of eggplants on standing,
return this to the pan and add onion. Fry gently until
transparent. Remove to another plate. Place a layer of
eggplant back into the pan. Top with some sliced onion,
green pepper rings and tomato slices. Repeat using
remaining ingredients and adding a little salt and the
chili pepper between layers. Pour in any remaining oil
from eggplant and onion and add the water. Cover and
simmer gently for 10-15 minutes until eggplant is
tender. Combine charkas ingredients and spread half of
the sauce into base of serving dish. Top with
vegetables, lifting eggplant carefully to keep slices
intact. Leave some of the juices in the pan. Top
vegetables with remainder of charkas and drizzle
vegetable juices over it. Serve with Kabob and flat
bread.
*** For Details
about Ingredients , check your nearest Afghani Store |
