4 medium eggplants
Cut the stems from the eggplants and leave peel. Slice into 1 cm pieces. Spread on a tray and 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 and 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 and tomato slices. Repeat using remaining ingredients and adding a little salt and the chili between layers. Pour in any remaining oil from the eggplant. Add onion and water, cover and simmer gently for 10-15 minutes.
2 medium onions, sliced
1 green pepper, seeded and sliced
2 large ripe tomatoes, peeled
1/4 teaspoon hot chile pepper
1/4 cup water
2 cups chakah (drained yogurt)
2 cloves garlic
Combine chakah ingredients and 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 and drizzle the remaining juices over it.
Serve with flat bread.
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