Credit for this dish goes to the New York Times
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.
Ingredients:
- 1 cup full-fat Greek or Indian yogurt
- 1 garlic clove - smash minced
- Salt
- 1/2 to 1 cup vegetable oil
- 4 Japanese or Indian eggplants, or 1 globe eggplant, cut into ¼-inch-thick rounds
- 3 plum tomatoes - chopped
- 1/2 tsp Kashmiri or other red chili powder (optional)
- 2 tbsp pomegranate seeds - if available
- 4 to 6 small mint leaves
Preparation:
In a bowl, mix the yogurt, garlic, ½ tsp salt and 2 tbsp water. Place in the fridge to chill and develop garlicky flavor.
Line a tray or large plate with paper towels. In a large frying pan, heat 1/1/2 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.
To the same pan, add tomatoes, 1/2 tsp salt, 2 tbsp water and chile powder, if using. Cook on medium high until the tomatoes start to break down, about 5 minutes.
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. Finish with pomegranate seeds and mint.
Blessed be… and happy cooking!