Summer vegetables continue to inspire creative global recipes. The eggplants, green and red bell peppers and tomatoes have been a source of pride in my garden. I was blessed to have family visiting from Vancouver while I still nursed my fractured leg this past weekend. My sweet sister in law turned out to be an amazing and creative cook. We put this dish together as a blend of our cultures and it seemed to disappear with minutes of being brought out to the family table.

Fortunately I remembered to take some picture and delighted to share this simple recipe with everyone.

The root of this dish is Afghanistan which has a mild cuisine without too many spices. Eggplants are shallow fried and layered with tomatoes and smothered with garlic yoghurt. I had also roasted some bell peppers from my crop which were added to this dish. We used both green and red tomatoes….yummm. Can’t really go wrong with all these ingredients.

Here is what you need:

1. 4 eggplants ( I used the slim versions)
2. 5 red tomatoes
3. 2 green tomatoes
4. 1 green chili ( chopped)
5. 2 cups yoghurt
6. 3 cloves crushed garlic
7. 1 tsp cumin powder
8. salt and pepper

Putting it together:

Slice the eggplants lengthwise in 2 inch pieces. At this point You could sprinkle with salt and set aside for an hour but I usually skip this step with garden fresh eggplants. Otherwise just sprinkle with salt and pepper and shallow fry on both sides until golden brown.

Cut the tomatoes in circles and slices the roasted peppers

In an oven safe dish layer the eggplant, tomatoes, peppers and green chili. Sprinkle with some cumin powder.

Heat the oven to 400 degrees and bake for about 15-20 mins until the tomatoes soften. You can do this when ready to serve.

Whisk the yoghurt with garlic and some salt and pepper.

Pour over the vegetables before serving. Sprinkle with fresh black pepper and cumin powder.

Makes a great side dish for a family style dinner.

I am excited to take a dish to Fiesta Friday after a bit of a  gap.