My first recipe post. Eggplant Afghan style.

I used to work with an Afghan guy. He once invited me for dinner and cooked one of the
most amazing eggplant dishes that I have ever had. I fell in love with it, and in fact even had
it on the menu for my wedding reception.

The following is my interpretation of the recipe. I claim no authenticity, but the result is
undeniably pleasing to the palate



My recipe for Eggplant Afghan style.

Ingredients :

• 1 whole eggplant ( the thick american variety)
• 2 whole tomatoes sliced  (medium sized)
• 1 red onion sliced 
• 1 bell pepper sliced ( I have used red, you can use any kind )
• 2 cups yogurt 
• 6 garlic cloves ( or less depending on your love of garlic)
• 1/2 cup water 
• oil to shallow fry the eggplant 
• red chilli powder 
• salt and pepper to taste 

Method:

Cut the eggplant into 1 cm cross sections . Put some salt on both sides. Wait around 15
minutes and then dry the slices with paper towels.

Put some oil in the pan and shallow fry the eggplant on both sides till it turns slightly brown.
You don't have to cook it fully. Just make sure that it browns a little .

Do this with all the slices and then put them on a plate. Let stand .

Saute the onion in the same pan . Don't cook fully.

Place the onion on another plate .

In the same pan, make layers of eggplant, onion, tomato and bell pepper.
Sprinkle some red chilli powder  on each layer.
Make at least 2 such layers.  Add the water and cook covered for 10 minutes or so until the
eggplant is fully cooked.

Mix the yogurt with the finely diced garlic and some pepper.
In a baking dish / corning dish  add one layer of the yogurt .

Take the veggies out of the pan, taking care not to break the eggplant.
Put one layer of veggies on top of the yogurt mixture, top with  another layer of veggies
and finally the  rest of the yogurt mixture on top.

Delicious eggplant afghan style is ready to eat.

Bon appetit.