The Afghan Dish – Video

• 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
• Salt
• 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 :-

• *Eggplant
• *Capsicum
• *Onion
• *Sprinkle of half the Chilli pwd
• *Half Passata sauce

Then repeat finishing with and Eggplant layer.

1. 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.
2. Get strained Yogurt & mix with crushed garlic & salt.
3. When veges are cooled a little cover with Yogurt mix and sprinkle with coriander.

Eat hot or cold with rice or fresh bread.

Enjoy!