Name: Afghan Eggplant Moussaka with Garlic Yogurt Sauce
Prep time: 50 min
Cook time: 1 h 10 min
Total time: 2 h
Yield: Serves 6
Cuisine: Afghanistan
Ingredients: Simple Steamed Brown Rice, or your favorite rice, for serving; 4 tablespoons finely chopped fresh mint; 2 cups (500 g) yogurt; 2 cloves garlic; 2 green peppers, seeded and sliced into rings; 4 ripe tomatoes, peeled and sliced; ⅓ cup (75 ml) olive oil (divided use); 2 onions, sliced into rings; ¼ teaspoon ground red pepper; 4 tablespoons water; ½ teaspoon ground turmeric; ½ teaspoon ground coriander; 4 eggplants; Salt, to taste

Preparation info

Serves
6

Difficulty
Easy
Ready in
2 hr

Appears in

Silk Road Vegetarian

By Dahlia Abraham-Klein

Published 2014

About

Known in the Mediterranean as moussaka, this dish of layered eggplant and tomatoes with minced meat is similar to the italian eggplant parmigiana. The Afghan version is typically made with fried eggplant; however in this recipe it is grilled and then gently seasoned, layered with tomatoes, simmered in an oniony sauce and topped with green peppers. Simple ingredients create a powerful flavor, which gets even more oomph from the garlicky yogurt sauce.