Afghan Aubergines in Yogurt

Serving dish with layers of aubergine in yogurt

These beautifully soft cooked aubergines layered with yogurt, tomatoes and peppers make a delicious vegetarian side dish. They're perfect as part of a mezze meal as well as to go with a spicy curry or stew.

Course Side Dish

Cuisine Afghan

Prep Time 10

Cook Time 20

Salting time for the aubergine 30

Total Time 1

Servings

Calories 128kcal

Author Corina Blum

Ingredients

1 aubergine
Pinch salt
2 tablespoon oil
1-2 tomatoes thinly sliced
¼ red or yellow pepper thinly sliced
200 ml yogurt
¼ teaspoon cayenne pepper

Metric - US Customary

Instructions

Slice the aubergine lengthwise. Salt slightly and leave for 30 minutes. Then mop the moisture up using kitchen towel.
Heat the oil in a frying pan. Fry the aubergine slices on both sides until lightly browned.
Lay slices of pepper and tomato on top of the aubergine. Sprinkle with the cayenne pepper. Add a little water and leave to simmer for about 10 minute until the water has almost all evaporated.
Put a little yogurt in the bottom of a serving dish. Carefully add a layer of aubergine, peppers and tomatoes from the frying pan.
Season and add a layer of yogurt. Add another layer vegetables then yogurt.
Serve as a side dish or with flatbread.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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