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Borani Banjan (Afghan-Style Fried Eggplant in Yogurt)

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Makes 4 to 6 servings as a side 1x

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Ingredients

  • 2 cups (480 g) full-fat yogurt, lightly whisked
  • 1 tablespoon lemon juice
  • 3/4 cup (180 ml) vegetable oil, plus more as needed
  • 1 1/2 pounds (680 g) Italian eggplants or baby eggplants, cut crosswise into slices 1/4 inch (6 mm) thick
  • 1 large yellow onion, halved and thinly sliced
  • 1 teaspoon garlic paste
  • 4 Roma tomatoes, cut crosswise into slices 1/4 inch (6 mm) thick
  • 1 teaspoon Kashmiri red chili powder, plus more for garnish
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon turmeric powder
  • 1 bird’s eye chile, finely chopped
  • 1 teaspoon dried mint (optional)
  • 1 tablespoon pomegranate seeds (optional)

Instructions

  1. Place the whisked yogurt in a flat serving dish and stir in the lemon juice. Set aside.
  2. In a large skillet, heat 1/2 cup (120 ml) of the oil until it begins to shimmer. Add the eggplant, making sure not to crowd the pan. Fry the eggplant for 1 to 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. In a clean large skillet, heat the remaining 1/4 cup (60 ml) oil until it begins to shimmer. Lower the heat to medium-low and add the onion. Fry for 7 to 10 minutes until translucent. Add the garlic paste 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 the tomatoes, chili powder, salt, turmeric, and chile. Cook for 5 to 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. 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 chili powder and the dried mint and pomegranate seeds (if using).

— Recipe from Pakistan: Recipes and Stories from Home Kitchens, Restaurants, and Roadside Stands by Maryam Jillani