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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Afghan Eggplant Dish Recipe

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This recipe for Afghan Eggplant Dish is from My Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Eggplants
Yellow and Red bell peppers
Jalepeño pepper (optional)
4 or 5 garlic cloves
Sliced tomatoes for sauce (3 or 4 tomatoes)
Salt
1 teaspoon turmeric powder
½ tsp coriander powder
1 teaspoon salt
Afghan sauce (mix plain yogurt, garlic, water)
Directions:
Directions:
1) Peel eggplants and slice into ¼ pieces. Slice length wise (long). Cut some in half to fry quicker

2) Fry the eggplant until both sides are golden brown

3) In same pan, fry bell peppers for 2 min. (These are cut in 1 or 2 inch pieces not chopped.)

4) With the left over oil, add chopped garlic and mix for minute. Add the tomatoes and stir. Add 1 tsp turmeric, ½ tsp coriander, fresh pepper, and salt for taste

5) Layer a large saucepan with colored peppers, eggplant, and tomatoes mixture. Make the yogurt sauce.

6) On the serving dish, start layering as follows:

- yogurt sauce layer
- eggplant (with peppers)
- drizzle yogurt sauce generously
- eggplant again
- and top it off with drizzled yogurt sauce
- Garnish with dried mint.
Personal Notes:
Personal Notes:
This recipe can be done by baking instead of frying.

 

 

 

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