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

Olive Oil


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.