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Ingredientes
- 4 med eggplants (1 kg total) Salt Oil for frying
- 2 med onions, sliced
- 1 x Green pepper, seeded, sliced
- 2 lrg ripe tomatoes, peeled Salt
- 1/4 tsp Warm chili pepper
- 1/4 c. Water
- 2 c. Chakah (liquid removed yogurt)
- 2 x Garlic cloves (or possibly more) Salt to taste
Direcciones
- 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 min, then dry well with paper towels. Pour sufficient oil into a deep frying pan (with lid to fit) to cover base well. Fry eggplant till lightly browned on each side. Don't cook completely. Lift onto a plate when browned. Add in more oil to pan as required for remaining slices. As oil drains out of eggplants on standing, return this to the pan and add in onion. Fry gently till 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 in the water. Cover and simmer gently for 10-15 min till eggplant is tender. Combine chakah 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 chakah and drizzle vegetable juices over it. Serve with Kabaub and Lawash (flat bread).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 362g | |
| Recipe makes 6 servings | |
| Calories 87 | |
| Calories from Fat 5 | 6% |
| Total Fat 0.65g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 780mg | 22% |
| Total Carbs 20.39g | 5% |
| Dietary Fiber 9.9g | 33% |
| Sugars 9.07g | 6% |
| Protein 3.54g | 6% |
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