Borani Banjan (Afghan Eggplant)

---

Ingredients:

• 1 large eggplant, cut into 1/4 inch rounds

• 1 small white onion, thinly sliced

• 4 cloves of garlic, thinly sliced or minced

• 2 small tomatoes, diced

• 1 tsp salt

• 1 tsp red chili powder

• 1/2 tsp turmeric

• 1 tsp cumin

• 1 tsp ground coriander

• 1/2 cup water

• 1/2 tsp dried mint

• 1 tbsp fresh chopped cilantro

• olive oil

Yogurt

• 1/2 cup plain yogurt

• 1 tsp minced garlic

• 1 tsp olive oil

• punch of salt

---

Instructions:

1. Generously season eggplant with salt on both sides on place on a paper towel. Let stand for 15-20 minutes - the eggplant will release water as it sits. Pat with a paper towel to dry.

2. In a large skillet, fry the eggplant in batches in some olive oil until brown on both sides. Remove the the skillet and let the eggplant drain on some towels.

3. In about 2 tbsp of oil (remove any excess from the pan), fry the onions until light brown.

4. Once the onions are light brown, add in the garlic and sauté for 1 minute.

5. Add in the diced tomatoes, spices, and water.

6. Let the mixture cook on low heat for about 5 minutes or until the tomatoes have broken down completely.

7. Add the eggplant slices back to the pan (cover them with the sauce as much as possible) and let them simmer on low heat for 15-20 minutes.

8. In a small bowl, mix together the yogurt ingredients.

9. Turn the heat off and add spoonfuls of the yogurt on top of the eggplant.

10. Garnish with dried mint and chopped cilantro.