4 Med. eggplants (1 kg total)
Salt to taste
Oil for frying
2 Medium onions sliced
1 Green pepper seeded sliced
2 Large ripe tomatoes peeled
1/4 ts Hot chili pepper
1/4 c Water
2 c Chakah (drained yogurt), 2 Garlic cloves (or more), Salt to taste
Cut the stems from eggplants and leave peel on. Cut into slices 1 cm (1/2-inch) thick. 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 (with lid to fit) to cover base well. Fry eggplant until lightly browned on each side. Do not cook completely. Lift onto a plate when browned. Add more oil to pan as required for remaining slices. As oil drains out of eggplants on standing, return this to the pan and add onion. Fry gently until transparent. 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 chili pepper between layers. Pour in any remaining oil from eggplant and onion and add the water.
Cover and simmer gently for 10-15 minutes until eggplant is tender. Combine charkas ingredients and spread half of the sauce into base of serving dish. Top with vegetables, lifting eggplant carefully to keep slices intact. Leave some of the juices in the pan.
Top vegetables with remainder of charkas and drizzle vegetable juices over it. Serve with Kabob and flat bread.
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