Borani Banjan (Afghan-style Eggplant in Yogurt)
Traditionally in Afghan-style borani banjan, an appetizer or vegetable side, eggplant slices are soaked in salted water for 20 to 30 minutes, drained and dried, then simmered in a spiced tomato sauce before being served in layers of garlicky yogurt. This version significantly simplifies the preparation in the interest of time without compromising its appeal: varied flavors and textures from crispy, caramelized eggplant; creamy, garlicky yogurt; sweet and sour tomatoes; and juicy, bright pomegranate seeds. No soaking or simmering here, just quick pan-frying and layering for the same effect in about 30 minutes. Go back for seconds of a dish that tastes even better when it’s cold.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1cup full-fat Greek or Indian yogurt
- 1garlic clove, grated
- Salt
- ½to 1 cup vegetable oil
- 4Japanese or Indian eggplants (see Tip), or 1 globe eggplant, cut into 1/4-inch-thick rounds
- 3plum tomatoes, chopped
- ½teaspoon kashmiri or other red chile powder (optional)
- 2tablespoons pomegranate seeds
- 4to 6 small mint leaves
Instructions
Step 1
In a bowl, mix the yogurt, garlic, 1/2 teaspoon salt and 2 tablespoons water. Place in the fridge to chill and develop garlicky flavor.Step 2
Line a tray or large plate with paper towels. In a large frying pan, heat 1/3 cup oil on high. (The eggplant slices should be submerged about halfway in the oil while frying.) When the oil is heated, about 1 minute, add the eggplant slices in a single layer, and fry 1 to 2 minutes on each side, working in batches to avoid overcrowding and adding oil between batches as necessary. When the eggplant starts to caramelize and turn brown, transfer to the prepared tray or plate. Pat dry with a paper towel or clean kitchen towel to remove any excess oil and to preserve the eggplant’s crisp texture. Season with salt as desired.Step 3
To the same pan, add tomatoes, 1/2 teaspoon salt, 2 tablespoons water and chile powder, if using. Cook on high until the tomatoes start to break down, about 5 minutes.Step 4
To serve, spread the yogurt in a single layer in a large shallow dish. Add the eggplant in a single layer on top, and then scatter the tomato over the eggplant (see Tip). Finish with pomegranate seeds and mint.