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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Nur's Borani Banjan (Eggplant With Yogurt)
 Categories: Afghan
      Yield: 6 Servings
 
      2 c  Full-fat yogurt;
           - preferably 1/4 of it
           - will be sour yogurt
  1 1/2 ts Garlic; crushed
    3/4 c  Neutral oil
      3    Eggplant; sliced crosswise
      3    Red onion;
           - sliced in half rings
      4    Roma tomatoes;
           - sliced crosswise
      5    Green chiles;
           - preferably bird's eye;
           - thinly diced
      1 ts Salt; or to taste
      1 ts Turmeric powder
    1/2 ts Red chili powder;
           - preferably Kashmiri
      1 tb Pomegranate seeds
           - (optional)
      1 ts Dried mint (optional)
    1/2 ts Red chili flakes (optional)
 
  Preparation time: 10 minutes
  Cooking time: 50 minutes
  
  This is my friend's take on the Afghan classic, borani banjan, fried
  eggplant on a flavorful tomato-onion base, drizzled with sour yogurt.
  
  Transfer yogurt to a flat serving dish and lightly whisk until it has
  an even consistency. Stir in 1 ts of crushed garlic. Set aside.
  
  In a non-stick skillet, heat 1/2 cup of oil. When hot, lower heat to
  medium and fry the sliced eggplant until medium brown, roughly 1 to 2
  minutes each side. Lower heat and add oil as needed. Once fried, pat
  fried eggplant with paper towels to absorb excess oil. Set aside.
  
  In a large non-stick saucepan, heat 1/4 cup of oil. Add sliced onions
  and fry on low heat until translucent, about 7 to 10 minutes. Add
  remaining 1/2 ts crushed garlic and fry for a few seconds until
  fragrant.
  
  Add tomatoes, green chilies, salt, turmeric and red chili powder.
  Stir on medium heat until the tomatoes soften. Cover the saucepan and
  let it simmer on medium-low heat for 5 minutes.
  
  When the tomatoes release some water, add eggplant. Dial heat to very
  low, cover, and let it steam for 10 minutes.
  
  When ready, remove the saucepan from the stove. Layer the eggplant on
  top of the yogurt and top with the tomato-onion curry. Garnish with
  dried mint, red chili flakes and pomegranate seeds.
  
  Recipe by Maryam Jillani
  
  Recipe FROM: 
 
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