Whether this dish is Indian or Middle-Eastern i do not know, all i do know is that this combination tastes brilliant and can be eaten with naan. Especially of the afghan variety. If you don't have Iranian and Afghani bakeries down the street as i fortunately do, regular Indian flat-bread will suffice. Heck, you can even eat it on toast, still tastes awesome!
Ingrediants:
For Eggplant-
4 medium sized purple eggplants
Salt
Pepper
Olive oil
For yoghurt sauce-
1 teaspoon of oil
500ml of plain yoghurt
2 medium sized red oinions - chopped
1/2 teaspoon of red chilli powder
1/2 teaspoon of cumin powder
Method:
1. Slice eggplant and arrange on a greased or non-stick tray.
2. Sprinkle salt and pepper over the slices.
3. Drizzle generously with olive oil.
4. Bake in a pre-heated oven at 400 degrees Fahrenheit for 20 minutes
5. Turn the slices and bake again for another 15 minutes or until soft. [If its still hard, its still raw]
6. In a pan, stir-fry the onions, then add the chili powder and cumin powder.
7. When cool, stir into the yoghurt in a bowl.
8. In a seperate dish, make layers alternating between the yoghurt and slices of eggplant.
While i did not layer this time around, most people do. [ I wanted to make some toasted sandwiches =D ] In the picture above, i placed a dollop of salsa on each slice halfway through the baking process to give it an extra kick, but that's only because it was on hand.
