THE AFGHAN DISH
2 large Eggplant
1 large green Capsicum
2 medium brown Onions
1 cup Passata sauce
2 cloves of garlic
1 cup Greek Yogurt
1tsp Chilli pwd
Tbsp fresh Corriander
1/ Cut Eggplant into circles and sprinkle with salt, put in a colander & leave for 30mins or more.
2/ Put Yogurt in a piece of chux in a strainer & put in fridge for a couple of hours, its to get some of the liquid out, it makes a creamier yogurt.
3/ Slice Onion & Capsicum.
4/ Rise salt from Eggplant and then fry Eggplant until cooked on both sides, it will take a lot of oil.
5/ Fry Onion.
6/ Layer veges as you would Lasagne in a large pan or frypan with lid
In order of :-
*Sprinkle of half the Chilli pwd
*Half Passata sauce
Then repeat finishing with and Eggplant layer.
7/ Cook on a very low heat for 30 mins or until capsicum is soft, if it drys out you may need to add a little water.
8/ Get strained Yogurt & mix with crushed garlic & salt.
9/ When veges are cooled a little cover with Yogurt mix and sprinkle with coriander.
Eat hot or cold with rice or fresh bread.