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Ingredients
- 5 large eggplants sliced in circles
- vegetable or olive oil
- 3 medium brown onions diced
- 4 medium tomatoes diced
- 1 medium red capsicum diced
- 1 medium green capsicum diced
- 3 cloves garlic diced
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon curry powder
- 1 jar tomato passata
- Yoghurt
- mint finely chopped
- Coriander to garnish
- Afghan bread to serve
Ingredients
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Instructions
- Wash and slice the eggplants
- Heat a non-stick frying pan over medium-high heat and cover the base with a thin layer of oil.
- Lightly fry eggplants until browned.
- Remove eggplants from pan and place on a paper towel to soak up excess oil.
- Turn temperature to medium-low and add the tomato, capsicum, garlic, spices and passata to the onion and cook until soft.
- Add any extra vegetables and legumes to your liking.
- Add the eggplants back into the pan to soften and flavour them.
- In a bowl, mix the yoghurt with a clove of grated garlic and the finely chopped mint.
- Layer half of the eggplants on a dish.
- Pour some of the tomato sauce on top and spread evenly.
- Add another layer of eggplants, followed by another layer of tomato and onion sauce.
- Spread yoghurt on top and sprinkle with coriander.
- Serve with wholemeal Afghan bread.
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