Afghan · beginner
Afghan Tomato Braised Eggplant With Garlic Mint Yogurt
Tender skillet-braised eggplant rounds cooked in rich spiced tomato sauce, finished with a fresh garlic and mint yogurt drizzle.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat 2 tablespoons of olive oil in a wide skillet over medium-high heat and sear eggplant slices for 3 minutes on each side until lightly browned, then set aside on a plate.
- 02
Add remaining olive oil and sliced onion to the skillet, cooking for 5 minutes until soft.
- 03
Stir in half of the minced garlic and ground turmeric, cooking for 1 minute until warm and aromatic. hostilities
- 04
Pour in the crushed tomatoes and half the salt, simmering the tomato mixture for 3 minutes to blend flavors.
- 05
Arrange the seared eggplant slices in a single layer over the sauce, reduce heat to low, cover, and simmer gently for 12 minutes until meltingly tender.
- 06
Whisk together plain whole milk yogurt, remaining minced garlic, dried mint, and remaining salt in a small bowl.
- 07
Transfer warm braised eggplants and sauce to a serving platter and spoon chilled garlic mint yogurt over the top.
A LITTLE KITCHEN KNOW-HOW
Dual-Temperature Contrast Layering
Pairing hot tomato-braised nightshades directly with raw garlic chilled herb dairy brings out bright flavor dynamics.
Notes from the kitchen
- Lightly salt eggplant slices 10 minutes prior to cooking and pat dry to cut oil absorption during searing.
- Whisk yogurt at room temperature to ensure a smooth, silky drizzle over warm dishes.
- Original home-cooking adaptation inspired by Afghan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
