Zuri's Afghan Eggplant

Ingredients:
1. Aubergines – long thin ones 1 per person
2. Fresh green chillies – long thin ones 3 per person
3. Garlic – 2 clove per person
4. Cooking oil – 10 table spoons
5. Onions – one for every two aubergines
6. Fresh tomatoes – one for every 2 aubergines
7. Tomato paste a small tea spoon
8. Salt to taste
9. Yoghurt and coriander for garnish

Method:
1. Crash garlic and chillies in a pestle and morter. You can use sea salt or just plain salt to help with crashing. Crash until a paste is created
2. Wash the aubergines thoroughly. Made a lengthwise slit all the way from the bottom to the top of the aubergine.
3. Using a spoon smear an even layer of the paste into the slit you have made in the aubergines
4. In frying pan warm the cooking oil
5. Fry finely chopped onions in the oil until brown
6. Pour 100ml of water on the browned onion
7. Once the water starts to boils off and the onions turn into a brown mash pour in the finely chopped tomatoes in
8. Cook until all the moisture evaporates and a nice even sauce is created

9. Pour the sauce in an oven safe dish which must have a cover - a shallow casserole dish is best
10. Place the aubergines over the sauce
11. Bake for 40 minutes at 350 degree - half way through the baking it may be a good ideas to turn the aubergines around so they are cooked evenly
12. Serve on a bed of yoghurt and garnish with coriander