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)

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