Out of all Afghani dishes, eggplant was my very least favourite dish.  As a child growing up I never gave eggplant a fair chance. My mind was made up not to like this dish, for reasons I did not know.

It all changed for me when I was pregnant with my second child almost six years ago.  My body told me, “I want eggplant and I want it now”! I can never forget that day, when I had an entire plate of eggplants all by myself. That was my very fist time “really my first time” trying eggplants. I am forever in love with this dish, and a little upset at myself for not trying it earlier.

If you are a fan of eggplants you will definitely like this dish.  It is very easy to make and takes very little time to prepare.  This recipe requires for eggplant to be pan fried first and then cook.  Keep in mind eggplants soaks up a lot of oil. It is best to brush the eggplant slices with oil and not directly fry it in a pan full of oil.

  Ingredients:

• Eggplants (any type of eggplant will work. I personally prefer Japanese eggplants the best) 
• green/yellow/orange and red pepper one each
• Plain yogurt or sour cream (I prefer sour cream and yogurt half/half)
• Pita bread is a must ! (taste really good with bread)
• 11/2-tablespoon tomato paste
• 2 cloves of garlic crushed
• Salt and pepper
• Dry mint

 

Steps:

Fist in a small bowl prepare yogurt mix. You can use yogurt by it self or mix sour cream and yogurt (half/half ratio), add a little salt to taste and set aside.

In another small bowl add crushed garlics, salt and pepper, tomato paste, and ¼ cup of water. Mix it and put it aside.

Wash peppers and cut in to thin round slices. Wash your and peel eggplants. Cut it in ¼ an inch thick round slices.

Use a big pan with cover.

 

Generously grease the pan and arrange eggplant slices side by side to fit. When the bottom part is brown, brush the topside with oil and flip it. Keep in mind that the eggplants do require a little extra oil.

When both side of eggplants are brown, arrange the pepper slices on top and pour the tomato garlic sauce evenly over.

Cover the pan and let it simmer and cook on low medium heat till the water is almost cooked through. It should take about 15- 20 minutes to slowly cook. Once the water is cooked through the eggplants are ready. Be gentle as it is very delicate dish.

Spread some yogurt (sour/yogurt mix) at the bottom first your desired dish. Delicately place the eggplant on your plate. Garnish it with the remaining of yogurt and sprinkle dry mint on top. Must be served with pita bread.