Afghan Recipe:

Ramuan / Bahan

4 medium aubergine; Medium Onions; Green Pepper; Ripe Tomatoes; garlic
Salt; Oil ;Chakah (Drained Yoghurt )

Cara-cara

Cut the stems from the aubergines & leave peel. Slice into 1 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 aubergine 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 aubergine, return this to the pan & add onions. Place a layer of aubergine back into the pan. Top with some sliced onion, green pepper rings & tomato slices. Repeat using remaining ingredients & adding a little salt & the chilli between layers. Pour in any remaining oil from the aubergine. 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 aubergine 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.