Afghan Eggplant with Yogurt and Garlic Sauce Recipe
Borani Banyan is a traditional Afghan recipe. Fried eggplant stewed in tomato sauce is served with cold garlic yogurt and sprinkled with a large amount of dried mint on top. Usually such eggplants are served with kabuli pulao (pilaf) with pita bread or naan (wheat tortilla).
We make the sauce. Pour the yogurt into a bowl and squeeze out the garlic there. You can chop it finely.
Mix the sauce and put it in the refrigerator. It should be cold.
We prepare food. All products are weighed. To serve, we will need dried mint. My mint just started to dry and I cut it.
The eggplant was peeled from the skin and cut across ~1 cm thick.
Pour the oil into a frying pan and heat it, spread the eggplant slices. I have the whole eggplant in a frying pan D-24 cm. Fry on one side.
Turn over and fry on the other side until golden brown.
We remove it on a paper towel, blot the excess oil.
Grate the tomato on a grater.
Finely chop the garlic.
We take a saucepan, pour oil and heat it. Spread the garlic. Fry it for a minute so that it gives its flavor to the oil.
Spread the grated tomato.
Pour water, spread turmeric, cayenne pepper, salt to taste and bring to a boil. Cook the tomato sauce for 5 minutes.
The sauce is ready.
Spread the fried eggplants, turn down the heat, cover with a lid and cook on low heat for 10 minutes. Make sure that the eggplants do not boil. They should remain whole slices. The dish is ready.
We are serving. Remove the yogurt-garlic sauce from the refrigerator. Pour it on the bottom of the plate.
We spread the eggplant together with tomato sauce on top of the yogurt-garlic sauce. Pour the yogurt-garlic sauce on top again and sprinkle with dry mint.
I did it only for myself and that's why it's 2 servings for me. I ate it just with boiled rice. It's very tasty! I just recommend it!Borani banyan is a great snack. Tender, slow-cooked eggplants are seasoned and served in a thick tomato sauce with a small amount of yogurt and mint.