Borani Banjan (Afghan-style Eggplant in Yogurt)
30 min4 servings
Crispy fried eggplant layered over garlicky yogurt and topped with spiced tomatoes, pomegranate seeds, and mint.
| prepLine a tray with paper towels | ||
| 240 ml full-fat Greek or Indian yogurt | Mix yogurt, garlic & salt; chill | Layer yogurt, eggplant, tomatoes; top with pomegranate & mint |
| 1 garlic clove, grated | ||
| ½ teaspoon salt (for yogurt) | ||
| ½ to 1 cup / 120–240 ml vegetable oil | Fry eggplant 1–2 min per side, drain & season | |
| 4 Japanese or Indian eggplants, or 1 globe eggplant, cut into ¼-inch-thick rounds | ||
| 3 plum tomatoes, chopped | Cook tomatoes, salt & chile powder 5 min | |
| ½ teaspoon salt (for tomato sauce) | ||
| ½ teaspoon Kashmiri or other red chile powder (optional) | ||
| 2 tablespoons pomegranate seeds | ||
| 4 to 6 small mint leaves | ||
| 2 tablespoons water (for tomato sauce) | ||
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