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4 medium eggplants (about 1 pound each)
Preheat broiler.
Remove the stems from eggplant and cut crosswise into 1/2" slices. Select the 24 best slices (not the puffy ends) and discard the rest. Sprinkle slices liberally with salt, leave for 30 minutes, then dry well.
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.)
In a deep 12" 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.
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.
To Serve: 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 naan or lavash.
Poster's Notes:
Posted by Marilyn Jacobs
Nutritional Info Per Serving: N/A
Salt
8 tablespoons olive oil
3 medium onions, finely chopped
2 large ripe tomatoes, peeled, seeded and sliced (or 4 to 5 large plum tomatoes)
1/4 teaspoon cayenne pepper or to taste
Yogurt sauce (recipe in Archives)
Fresh mint, finely chopped or torn
Naan or lavash bread for serving
This was in the NY Times a few weeks ago. Since it looks very low carb, I tried it. Couldn't believe how delicious it is. Definitely a keeper.