I had this dish as an appetizer while I was in San Diego, and it was simply scrumptious. So I Googled Afghan eggplant recipes and then cross referenced it with the menu at Chopahan Restaurant in San Diego. Tonight I tried it out on my sister and she loved it!!! Very easy to make and looks very impressive when plated.
1 medium eggplant
Salt or onion salt
Olive oil for frying
1 medium onion; sliced thin
1 bell pepper (any color); seeded, sliced thin
1 large ripe tomato
1/4 cup water
1 small can tomato sauce (7oz)
1/2 teaspoon coriander
1/2 teaspoon black pepper
1/2 teaspoon turmeric
Fresh cilantro or mint(optional) I used mint.
6 oz. plain yogurt
2 cloves garlic (or more, or 1 teaspoon dried garlic powder)
1. Cut the stems from eggplant and peel. Cut into 1/2-inch-thick slices. Spread on a tray and sprinkle slices liberally with salt. Leave for 30 minutes, then dry well with paper towels.
Pour enough oil into a deep frying pan to cover base well. Fry eggplant until lightly browned on each side. Set aside on a plate when browned.
Add more oil to pan as required for remaining slices.
2. As oil drains out of eggplants on standing, return this to the pan and add onions and bell peppers. Fry gently until onions are transparent. Remove to another plate.
Place a layer of eggplant into a Pyrex pan. Top with some sliced onion, bell peppers and tomato slices. Repeat with remaining ingredients.
3. Mix in any remaining oil from eggplant and onion and add water, tomato sauce, coriander, salt to taste, pepper and turmeric, and pour over the entire dish with spoon to cover evenly.
4. Cover and place in a preheated 350-degree oven for 30 minutes. Uncover for the last 10 minutes to evaporate the excess liquid.
5. Combine yogurt, garlic cloves and salt. Top eggplant with yogurt. Sprinkle top with cilantro or fresh mint. Serve with fresh pita bread.