Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Vegetarian
Amount Measure Ingredient -- Preparation Method
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4 ea Medium Eggplants
1 ea Salt
1 ea Oil
2 ea Medium Onions, sliced
1 ea Green Pepper, seeded, sliced
2 ea Large Ripe Tomatoes, peeled
1 ea Salt
1/4 ts Hot Chili Pepper
1/4 c Water
2 c Chakah, Drained Yogurt
2 ea Garlic Cloves
1 ea Salt to Taste
Cut the stems from the eggplants & leave peel. Slice
into 1 cm pieces. Spread on a tray & sprinkle slices
liberally with salt. Leave for 30 minutes, then dry
well with paper towels. Pour enough oil into skillet
with a lid, to cover base well. Fry eggplant until
lightly browned on each side. Do not cook completely.
Lift onto a plate. Add more oil as required for
remaining slices. As oil drains out of eggplant,
return this to the pan & add onions. Fry gently till
translucent. Remove to another plate. Place a layer
of eggplant back into the pan. Top with some sliced
onion, green pepper rings & tomato slices. Repeat
using remaining ingredients & adding a little salt &
the chili between layers. Pour in any remaining oil
from the eggplant. Add onion & water, cover & simmer
gently for 10-15 minutes. Combine chakah ingredients &
spread half the sauce into base of serving dish. Top
with vegetables, lifting eggplant gently to keep
slices intact. Leave some of the juices in the pan.
Top vegetables with the rest of the chakah & drizzle
the remaining juices over it. Serve with flat bread.
