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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Clean the peel of the eggplant, then cut the stem off. | 2. Cut into 1/2 inch thick slices (leaving the peel on). | 3. Spread slices on a flat surface or tray and sprinkle generously with salt; let sit for 30 minutes, then dry well with paper towels. | 4. In a skillet or pan melt the olive oil and butter together over medium low heat; sauté the sliced onion (and green pepper, if using) until nicely browned and slightly caramelized, then stir in the red pepper flakes. | 5. Pour oil into a separate deep frying pan (one that has a lid) to cover the bottom of pan; over medium high sauté the eggplant slices on both sides until lightly browned. | 6. As the eggplant slices are done, gently squeeze them with tongs to remove as much oil out of them as possible; discard extra oil. | 7. Remove extra oil from the deep frying pan, then place one layer of eggplant slices on the bottom of the pan. | 8. Place a bit of cooked onion on top of each slice; repeat with another layer of eggplant and cooked onion, until you're out of slices and onion. | 9. Pour the chopped tomatoes with their juice over the slices and onion, careful to not dislodge the onion too much. | 10. Cover and simmer over medium heat for 15 minutes, then remove cover and simmer another 5 to reduce the sauce a bit. | 11. Combine the strained/drained yogurt, crushed garlic to taste, and salt to taste to make the chakah sauce. | 12. When eggplant is done, remove from heat then carefully transfer the slices to serving dish (careful not to dislodge the toppings), then top each with a dollop of the chakah sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
globe eggplant	1			-	-	-	-
salt				-	-	-	-
oil				-	-	-	-
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
butter	1	teaspoon		28.5	1.3095	0.8905	2.4
onion	1		sliced	60.0	14.01	1.65	0.15
green bell pepper	1/2		seeded sliced	14.9	3.4568	0.6407	0.1267
red pepper flake	1	pinch		-	-	-	-
tomato	1	can	chopped	40.2099	8.6898	1.9658	0.4468
yogurt	1	cup	strained	149.45	11.417	8.5015	7.9625
garlic	1/2	teaspoon	crushed	2.086	0.4628	0.08900000000000001	0.006999999999999999
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.