Borani Banjan (Afghan Eggplant Yogurt)

Ingredients

• •2 large eggplants, sliced into 1/2-inch rounds
• •1/3 cup vegetable oil
• •1 medium yellow onion, thinly sliced
• •4 cloves garlic, minced
• •4 medium tomatoes, chopped
• •1/2 tsp ground turmeric
• •1 1/2 cups plain yogurt
• •1 tsp dried mint
• •1 tsp salt
• •1/4 tsp black pepper

Directions

1. 1Salt the eggplant lightly and let it stand for 10 minutes, then blot the slices dry.
2. 2Pan-fry the eggplant in batches with vegetable oil until browned and tender.
3. 3Cook onion, half the garlic, turmeric, tomatoes, salt, and black pepper for 10 minutes into a chunky sauce.
4. 4Whisk yogurt with the remaining garlic and half the dried mint.
5. 5Layer tomato sauce, eggplant, and garlic yogurt on a serving platter.
6. 6Finish with the remaining mint and let the dish stand 5 minutes before serving.

💡 Blot the eggplant after salting; removing surface moisture helps it brown instead of steaming and limits how much oil it absorbs.

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