Chaka Eggplant

Wednesday, 08 April 2009 17:55 Other Regions - Afghani

Ingredients

Quantity	Measure	Ingredients	Description
4	Medium	Brinjals - black shiny	Eggplant
1/4	Teaspoon	Chilly Powder, Red	hot
	As Required	Cooking Oil
2	Teacup	Curds	drained
2	Flakes	Garlic
2	Medium	Onions	sliced
	As Required	Salt
2	Large	Tomatoes	peeled
1/4	Teacup	Water

Method

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.