Changes: Bouranee Baunjan

Latest revision as of 08:20, 17 February 2020

Description

Eggplant with yoghurt sauce

Ingredients

4 medium eggplants
salt
oil
2 medium onions sliced
1 green pepper seeded and sliced
2 large ripe tomatoes peeled
salt
¼ teaspoon hot chile peppers
¼ cup water

Chakah

2 cups drained yogurt
2 cloves garlic
salt to taste

Directions

Cut the stems from the eggplants and leave peel.
Slice into 1 cm pieces.
Spread on a tray and 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 and 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 and tomato slices.
Repeat using remaining ingredients and adding a little salt and the chile between layers.
Pour in any remaining oil from the eggplant.
Add onion and water, cover and simmer gently for 10 – 15 minutes.
Combine chakah ingredients and 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 and drizzle the remaining juices over it.
Serve with flat bread.

@@ Line 1: / Line 1: @@
+==Description==
-{{Wikifiedrecipe}}
+Eggplant with yoghurt sauce
-== Description ==
+==Ingredients==
+* 4 medium [[eggplant]]s
+* [[salt]]
+* [[oil]]
+* 2 medium [[onion]]s sliced
+* 1 [[green bell pepper|green pepper]] seeded and sliced
+* 2 large ripe [[tomato]]es peeled
+* [[salt]]
+* ¼ teaspoon hot [[chile pepper]]s
+* ¼ cup [[water]]
-== Ingredients ==
+=== Chakah ===
+* 2 cups drained [[yogurt]]
+* 2 cloves [[garlic]]
+* [[salt]] to taste
+==Directions==
-* 4 medium [[Eggplant]]s
+# Cut the stems from the [[eggplant]]s and leave peel.
-* 1 [[salt]]
+# Slice into 1 cm pieces.
-* 1 [[oil]]
+# Spread on a tray and sprinkle slices liberally with [[salt]].
-* 2 Medium [[onion]]s sliced
+# Leave for 30 minutes, then dry well with paper towels.
-* 1 [[green bell pepper|green pepper]] seeded & sliced
+# Pour enough [[oil]] into skillet with a lid, to cover base well.
-* 2 large Ripe [[tomato]]es peeled
+# Fry [[eggplant]] until lightly browned on each side.
-* 1 [[salt]]
+# Do not cook completely.
-* 1/4 teaspoon Hot [[chile]] [[pepper]]
+# Lift onto a plate.
-* 1/4 cup [[water]]
+# Add more [[oil]] as required for remaining slices.
-* 2 cups Chakah Drained [[yogurt]]
+# As [[oil]] drains out of [[eggplant]], return this to the pan and add [[onion]]s.
-* 2 [[garlic|cloves garlic]]
+# Fry gently till translucent.
-* 1 [[salt]] to Taste
+# Remove to another plate.
+# Place a layer of [[eggplant]] back into the pan.
+# Top with some sliced [[onion]], [[green bell pepper|green pepper]] rings and [[tomato]] slices.
+# Repeat using remaining ingredients and adding a little [[salt]] and the [[chile]] between layers.
+# Pour in any remaining [[oil]] from the [[eggplant]].
+# Add [[onion]] and [[water]], cover and simmer gently for 10 – 15 minutes.
+# Combine chakah ingredients and 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 and drizzle the remaining juices over it.
+# Serve with flat bread.
+__NOTOC__
-== Directions ==
-# Cut the stems from the [[Eggplant]]s & leave peel. Slice into 1&nbsp;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 [[onion]]s. Fry gently till translucent. Remove to another plate. Place a layer of [[Eggplant]] back into the pan. Top with some sliced [[Onion]], [[green bell pepper|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.
-# 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.
-[[Category:Afghan Recipes]]
 [[Category:Afghan Vegetarian]]
-[[Category:Chile Recipes]]
+[[Category:Tajikistani Vegetarian]]
-[[Category:Chile leaf Recipes]]
+[[Category:Tomato Recipes]]
+[[Category:Chile pepper Recipes]]
 [[Category:Eggplant Recipes]]
 [[Category:Green bell pepper Recipes]]
 [[Category:Recipes that need photos]]
 [[Category:Yogurt Recipes]]
+[[Category:Onion Recipes]]