Ingredients

  • 4 medium eggplants (about 1 pound each)
  • Salt
  • 8 tablespoons olive oil
  • 3 medium onions, finely chopped
  • 2 large ripe tomatoes, peeled, seeded and sliced (or 4 or 5 large plum tomatoes)
  • ¼ teaspoon cayenne pepper or to taste
  • Yogurt sauce (recipe below)
  • Fresh mint, finely chopped or torn
  • Nan or lavash bread for serving

    8 servings

    Preparation

    To serve:

    1. Spread half the yogurt sauce onto the bottom of a serving dish. Top with the vegetables, lifting stacks carefully. Top with the remainder of the yogurt, and drizzle with pan juices. Sprinkle with mint. Serve immediately, with nan or lavash.
    1. Brush slices with 2 tablespoons of olive oil and arrange on cookie sheets. Broil until lightly browned, 2 to 3 minutes per side. (Don’t cook the slices completely.)
    2. In a deep 12-inch skillet, over medium heat, sauté the onions in 6 tablespoons of olive oil for 15 minutes, until reddish brown and juicy but not crisp. Remove to a plate with a slotted spoon.
    3. Place 8 rounds of eggplant into the same skillet. Top with half of the chopped onion and tomato slices. Mix 3/4 teaspoon salt and the cayenne in a cup; sprinkle 1/3 over the tomatoes. Repeat with another layer of eggplant and the remaining onions and tomatoes. Sprinkle with half the remaining cayenne mixture. Place an eggplant slice on top of each stack and sprinkle with remaining cayenne. Add 1/4 cup water and cover skillet tightly. Simmer about 30 minutes.

    1 hour

    Dining and Cooking