Another fantastic dish we ate at an Afghan restaurant. Of course I wouldn't be me if I didn't try to copy it. After 2 visits to the restaurant, two attempts at making and discreet questions asked to our waitress the final outcome was more than satisfactory. my kids FINALLY started eating eggplant and that I only managed to take a picture of it when I took it out of the oven says it all :-) I just adore eggplant in every form, but this dish is definitely my number one priority. See for yourself :-)
- Peel the aubergines into strips, ie peel them about 3-4 cm wide, then leave the skin and peel them again. Cut them thinly into rings, add salt well and leave them to stand for about half an hour. After half an hour, wash them, dry them with paper towels and arrange them in a greased pan. Coat each eggplant on top with a little olive oil. Bake in a preheated oven at 210 degrees for 30 minutes or until finely browned.
- Clean the garlic for the dressing, put it in aluminum foil, add salt, pour a little oil, close the foil and bake with eggplant for ten to fifteen minutes.
- Cut the onion into thin slices and fry for ten minutes until the onion is well fried. Remove the onion from the pan and fry the diced tomato in the oil on which the onion was fried for about ten minutes.
- Then add the tomato concentrate, all the above spices and fry briefly. Then add water and when it starts to cook, cook for fifteen minutes on low heat.
- Arrange half of the eggplant in a deeper pan measuring 35x25 cm. Arrange the fried onions over the eggplant and pour over a little of the prepared sauce.
- Arrange the rest of the eggplant and pour over the rest of the sauce. Cover the pan well with aluminum foil and bake in a preheated oven at 210 degrees for an hour and fifteen minutes.
- For the topping, sift the pre-baked garlic and mix well with the yoghurt and salt. Pour over the finished eggplant.
You can serve this dish on its own with rice or bread or as a side dish with some meat.