Borani Banjan Afghan Style Fried Eggplant in Yogurt
Ingredients
- 2 cups (480 g) full-fat yogurt, lightly whisked
- 1 Tbsp. lemon juice
- ¾ cup (180 ml) vegetable oil, divided, plus more as needed
- 1½ lb. (680 g) Italian eggplants or baby eggplants, cut crosswise into slices ¼" (6 mm) thick
- 1 large yellow onion, halved, thinly sliced
- 1 tsp. minced garlic
- 4 Roma tomatoes, cut crosswise into slices ¼" (6 mm) thick
- 1 tsp. Kashmiri red chile powder, plus more for garnish
- 1 tsp. salt, or to taste
- ½ tsp. ground turmeric
- 1 bird’s eye chile, finely chopped
- 1 tsp. dried mint (optional)
- 1 Tbsp. pomegranate seeds (optional)
Instructions
Borani Banjan (Afghan-Style Fried Eggplant in Yogurt) serves 8 original recipe by Epicurious.
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