AFGHAN EGGPLANT

Afghan Eggplant image

Number Of Ingredients 14

2 tablespoon olive oil, divided
1 1/2 teaspoon Kosher salt, divided
3 tomatoes, cut in 1/3 inch slices
8 clove garlic, minced
1 teaspoon ground tumeric
1 teaspoon curry powder
1 teaspoon paprika
1/2 teaspoon black pepper
2 1/2 tablespoon tomato paste
1 1/2 cup chicken broth
1 cup fresh cilantro
1 cup Greek yogurt
1 teaspoon garlic salt
2 eggplant, 2 med Italian or 4 Chinese

Steps:

Set the oven to broil.
Slice ends off the eggplants and cut them in half lengthwise. Cut each halve crosswise in 1/3 inch slices. Arrange slices on two baking sheets, drizzle with 1 tblspn of olive oil and sprinkle with 1/2 tsp of salt. Set the baking sheets under the broiler and cook for a few minutes on each side until they brown lightly. Remove from oven.
Turn oven heat to 375 degrees.
In a medium pan, heat the remaining olive oil and saute the garlic. Add the remaining 1 tsp of salt, tumeric, curry, paprika, pepper, and tomato paste. Stir and cook for another minute.
Add chicken broth to the pan, stir, and turn the heat to high. When the liquid boils, turn it down and let it simmer for 5 minutes, stirring regularly.
Pour 1/3 of the liquit into a 9x2-inch baking dish and spread it across the bottom. Arrange half the eggplant on top of the sauce. Srinkle half the cilantro over the eggplant and then layer half the tomoato slices evenly on the eggplant.
Pour on another third of the sauce. Repeat the layering with the remaining eggplant, cilantro and tomatoes.
Finish the dish by drizzling the last of the sauce over the vegetables, making sure to coat all of the pieces.
Cover the dish tightly with aluminum foil and pace in the oven for 40 minutes. Remove the foil and cook another 5 minutes.