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Add a photoServings: 6
Ingredients
- 4 med Eggplants
- 1 x Salt
- 1 x Oil
- 2 med Onions, sliced
- 1 x Green Pepper, seeded, sliced
- 2 lrg Ripe Tomatoes, peeled
- 1 x Salt
- 1/4 tsp Warm Chili Pepper
- 1/4 c. Water
- 2 c. Chakah, Liquid removed Yogurt
- 2 x Garlic Cloves
- 1 x Salt to Taste
Directions
- Cut the stems from the eggplants & leave peel. Slice into 1 cm pcs.
- Spread on a tray & sprinkle slices liberally with salt. Leave for 30 min, then dry well with paper towels. Pour sufficient oil into skillet with a lid, to cover base well. Fry eggplant till lightly browned on each side. Don't cook completely. Lift onto a plate. Add in more oil as required for remaining slices. As oil drains out of eggplant, return this to the pan & add in onions. Fry gently until translucent/soft. 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 in onion & water, cover & simmer gently for 10-15 min.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 585g | |
| Recipe makes 6 servings | |
| Calories 140 | |
| Calories from Fat 9 | 6% |
| Total Fat 1.07g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Potassium 1292mg | 37% |
| Total Carbs 33.07g | 9% |
| Dietary Fiber 17.5g | 58% |
| Sugars 14.29g | 10% |
| Protein 5.79g | 9% |
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