Name: Afghan Roasted Eggplant (Borani Banjan)
Prep time: 45 min
Cook time: 75 min
Total time: 120 min
Cuisine: Afghan
Ingredients: 2 medium eggplants; salt; 3/4 cup olive oil (divided); 1 large onion (sliced thin); pinch of red pepper flakes (optional); 1 large ripe tomato (chopped); 1 tablespoon tomato paste; 1/2 teaspoon ground coriander; 1/2 teaspoon ground turmeric; 1/2 teaspoon black pepper; 1/4 cup water; Chopped fresh cilantro ( for garnish); 1 cup plain yogurt (Greek style); 3 cloves garlic; Salt to taste

Afghan

Saucepan

Slotted Spoon

Cast iron Skillet

EGGPLANTS: Rinse eggplants and cut the stems off. Cut into ½-inch-thick slices. Spread slices on a flat surface or tray and sprinkle generously with salt. Leave for 15 minutes, then rinse and pat dry with paper towels.

GARLIC: Peel the garlic, crush, and place it on a piece of aluminum foil. Sprinkle with salt and drizzle with ½ teaspoon of olive oil. Wrap the foil around the garlic.

ROAST: Place eggplant slices on a large (or two medium), greased baking sheet. Drizzle with 5 tablespoons olive oil. Place the garlic pouch on the sheet between the eggplant slices. Bake the eggplant and garlic for 20-30 minutes or until the eggplant is lightly browned. Don&#39;t worry if your thinner slices are dry; they will absorb the sauce later in the process.

ONIONS: In a medium saucepan, heat one tablespoon of oil over medium-high heat. Sauté sliced onions until browned and slightly caramelized, then stir in red pepper flakes, if using. Remove onions from the pan with a slotted spoon.

TOMATO GRAVY: Place tomatoes in the same pan and cook until they break down, about 8 minutes (add another tablespoon of oil if necessary). Add tomato paste, water, turmeric, coriander, pepper, and salt to taste. Cook the sauce over medium-low heat for 15 minutes or until it begins to thicken.

ASSEMBLE: Layer half of the eggplant slices in an 8-inch cast iron skillet, baking dish, or loaf pan. Top the eggplant with half of the onions and half of the tomato sauce. Repeat with remaining ingredients.

BAKE: Cover with aluminum foil and place in a preheated 350°F oven for 20-30 minutes. Uncover and bake 10 minutes longer, to reduce the excess liquid.

Combine yogurt, mashed roasted garlic cloves, and a pinch of salt. Top eggplant with yogurt sauce. Sprinkle with cilantro, parsley, or mint and serve warm or at room temperature.

Afghan Roasted Eggplant (Borani Banjan)

Utensils needed:

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