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Eggplant Afghan Style Recipe

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This recipe for Eggplant Afghan Style, by , is from Berkwood Hedge School Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth White
Added: Thursday, April 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 large eggplant
2 onions
several garlic cloves
2 or 3 tomatoes
2 cups yogurt
1 green chili
1 to 2 tsp. cumin and/ or garam masala
Oil

Directions:
Directions:
Slice eggplant into 1/2" rounds, brush with oil, put on cookie sheet in hot (around 400) oven or broiler. Turn when browning, cook until lightly brown on both sides and softened. Meanwhile, slice onions, cook slowly in oil until brown, in a large skillet. Add 1 clove garlic, chopped, the cumin/garam masala (a spice mixture available in Indian food stores) and chopped green chili. Slice tomatoes. Put yogurt in a paper coffee filter and cone to consolidate and drain off liquid. A cloth in a collandar can be used also. Take onions out of skillet or push to one side. Put one layer of eggplant slices in the skillet. Put a large spoonful of onion mixture on each slice. Put on another eggplant slice on each, and top with a tomato slice. Put any extra onion mixture on top. Add 1/2 cup water, cover the skillet and simmer until the eggplant slices are very soft. Maybe 15 minutes. Put 2 cloves of garlic through garlic press and stir into the thickened yogurt. TO SERVE: Carefully transfer one or two stacks of eggplant/onion/eggplant/tomato to each plate, top with garlic yogurt and serve with rice or Indian/Pakistani/Afghan flat bread "nan" or "chappati".

Personal Notes:
Personal Notes:
This dish was a favorite of Cosmo's grandfather, Gene White who died in June 2008. We had lived and worked close to the Afghanistan/Pakistan border for 10 years.

From Cosmo White's Grandma

 

 

 

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