Over the years we have "won-over" many non-eggplant eaters with this recipe. It evolved from a festive evening of Afghan food prepared by a guest chef. We loved the flavors but found the food heavy with oil. We feel we have saved all the tantalizing flavors while eliminating the oily aftertaste.
1 large onion, minced
6 cloves garlic, minced
1/2 cup plus 1 tablespoon olive oil
1 3/4 cup chicken stock
6 ounces tomato paste
1/4 teaspoon chili powder
1/2 teaspoon salt
1 teaspoon curry powder
1 teaspoon ground cumin
Freshly ground pepper
3/4 cup plain yogurt or sour cream
1/2 teaspoon garlic powder
1/2 teaspoon garlic salt
24 3/8" slices, peeled eggplant {about 3 pounds}
Coarse {sea} salt
1/2 cup minced fresh parsley
Saute the onion and half of the garlic in 1 tablespoon of olive oil until soft but not brown. Add the stock, tomato paste, chili powder, salt, curry, cumin, and freshly ground pepper. Simmer 1 hour until thickened. {This may be done ahead and reheated prior to serving.} Combine the yogurt, garlic powder, and garlic salt. Mix well. Set aside.
Sprinkle the eggplant rounds with the coarse salt and lay out on towels. After 30 minutes wipe off the salt and any accumulated moisture. Use an absorbent towel. If not done thoroughly you will have salty eggplant!
Combine the remaining olive oil and garlic, and brush both sides of the eggplant slices. Place on a baking sheet and bake 30 minutes in a preheated 350 degree oven. *
Depending on the size of the eggplant slices, use two or three per plate, overlapping them slightly. Top each slice with 1 heaping tablespoon of spicy red sauce, then 2 teaspoons seasoned yogurt, and a sprinkling of parsley. Serves 8-12 as a first course.
* Be prepared to assemble the plates as soon as the eggplant is removed from the oven.
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