Afghan Eggplant Tomato Yogurt Dish (Print Version)
Aromatic eggplant layered with spiced tomato sauce and creamy yogurt for a delicious vegetarian meal.
# What You Need:
→ Vegetables
01 - 2 large eggplants, sliced into 1/2-inch rounds
02 - 2 medium tomatoes, diced
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
→ Dairy
05 - 1 1/2 cups plain Greek yogurt
→ Sauces & Oils
06 - 1/4 cup vegetable oil (plus more for frying)
→ Spices & Seasonings
07 - 1 teaspoon ground turmeric
08 - 1 teaspoon ground coriander
09 - 1/2 teaspoon ground cumin
10 - 1/2 teaspoon chili powder
11 - 1 teaspoon salt (or to taste)
12 - 1/2 teaspoon black pepper
13 - 1 tablespoon dried mint (plus extra for garnish)
14 - 2 tablespoons fresh cilantro, chopped (optional, for garnish)
# How To Make:
01 - Sprinkle eggplant slices with 1/2 teaspoon salt and set aside for 20 minutes to draw out bitterness. Rinse and pat dry with paper towels.
02 - In a large skillet, heat enough vegetable oil to shallow fry. Fry eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels and set aside.
03 - Discard excess oil, leaving about 1/4 cup in the skillet. Add chopped onion and sauté over medium heat until translucent, about 5 minutes.
04 - Add garlic, turmeric, coriander, cumin, chili powder, black pepper, and 1/2 teaspoon salt. Sauté for 1 minute until fragrant.
05 - Stir in diced tomatoes and cook for 5-7 minutes until the tomatoes break down and the sauce thickens.
06 - In a medium bowl, whisk yogurt with dried mint and a pinch of salt until smooth.
07 - In a baking dish or deep skillet, layer half of the fried eggplant, spoon over half of the tomato sauce, then repeat layers.
08 - Cover and simmer on low heat for 15 minutes (or bake at 350°F for 15 minutes) to meld flavors.
09 - To serve, spread the yogurt sauce over the eggplant and tomato layers. Garnish with extra dried mint and chopped cilantro if desired.
# Expert Tips:
01 -
- The way the creamy yogurt cuts through the rich eggplant creates the most satisfying forkful youve ever tasted
- It actually tastes better the next day when all those spices have had time to really settle in and become friends
02 -
- I once tried to skip the eggplant sweating step and the entire dish had this weird bitter aftertaste that no amount of spices could fix
- Letting everything simmer together for that final 15 minutes is what transforms this from just cooked food into something that tastes like it simmered all day
03 -
- Pat those eggplants completely dry before frying or the oil will spit at you angrily
- Let the dish rest for 10 minutes before serving so the yogurt sauce has a chance to warm up slightly