Borani Banjan (Afghan-Style Fried Eggplant in Yogurt)

Method

1. 1

   Place 2 cups (480 g) full-fat yogurt, lightly whisked, in a flat serving dish and stir in 1 Tbsp. lemon juice. Set aside.

2. 2

   In a large skillet, heat ½ cup (120 ml) vegetable oil until it begins to shimmer. Add 1½ lb. (680 g) Italian eggplants or baby eggplants, cut crosswise into slices ¼" (6 mm) thick, making sure not to crowd the pan. Fry the eggplant for 1–2 minutes per side on medium heat until browned evenly, lowering the heat and adding more oil as needed. Transfer the fried eggplant to a plate lined with a paper towel to absorb excess oil.

3. 3

   In a clean large skillet, heat the remaining ¼ cup (60 ml) vegetable oil until it begins to shimmer. Lower the heat to medium-low and add 1 large yellow onion, halved, thinly sliced. Fry for 7–10 minutes until translucent. Add 1 tsp. minced garlic and fry for about 30 seconds, or until it no longer smells raw, taking care not to let it burn. Increase the heat to high and add 4 Roma tomatoes, cut crosswise into slices ¼" (6 mm) thick, 1 tsp. Kashmiri red chile powder, 1 tsp. salt, or to taste, ½ tsp. ground turmeric, and 1 bird’s eye chile, finely chopped. Cook for 5–7 minutes, stirring frequently, until the tomatoes soften. Lower the heat to medium and cover the saucepan with a lid. Let the sauce simmer for 5 minutes until the tomatoes have cooked down.

4. 4

   Carefully add the fried eggplant. Turn the heat to its lowest setting, re-cover the skillet, and let steam for 10 minutes. Carefully place the eggplant and tomato sauce on the yogurt. Garnish with additional chile powder and 1 tsp. dried mint and 1 Tbsp. pomegranate seeds (if using).

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