Afghan Eggplant with Tomato Yogurt (Print View)
Layered eggplant with spiced tomato sauce and creamy yogurt, featuring warm Afghan spices and rich flavors.
# Ingredient List:
→ 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 thoroughly and pat dry with paper towels.
02 - In a large skillet, heat enough vegetable oil to shallow fry. Cook 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 cook over medium heat until translucent, about 5 minutes.
04 - Add garlic, turmeric, coriander, cumin, chili powder, black pepper, and remaining 1/2 teaspoon salt. Cook for 1 minute until fragrant, stirring constantly.
05 - Stir in diced tomatoes and cook for 5-7 minutes until the tomatoes break down completely and the sauce thickens nicely.
06 - In a medium bowl, whisk yogurt with dried mint and a pinch of salt until completely smooth and well combined.
07 - In a baking dish or deep skillet, arrange half of the fried eggplant, spoon over half of the tomato sauce, then repeat with remaining eggplant and sauce.
08 - Cover and simmer on low heat for 15 minutes (or bake at 350°F for 15 minutes) to allow flavors to meld together.
09 - Spread the yogurt sauce evenly over the eggplant and tomato layers. Garnish with extra dried mint and chopped cilantro if desired.
# Expert Advice:
01 -
- The creamiest yogurt sauce meets the silkiest eggplant in a marriage that feels ancient and essential
- Its one of those dishes that actually tastes better the next day
02 -
- Salt the eggplant ahead of time or theyll soak up too much oil during frying
- The yogurt sauce goes on last, just before serving, to keep it from separating
03 -
- Room temperature yogurt blends more smoothly and resists separating
- Let the dish rest 10 minutes before serving so the layers set