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Braised Eggplant With Yogurt Sauce

December 13, 2021
Kables/FlickrKables/Flickr

This dish, known as borani bonjon, is much loved by Afghan Jews, who are said to be descendants of the lost tribes of Israel. It consists of roast eggplants simmered in a spicy onion and tomato sauce topped with a yogurt sauce flavored with garlic and mint. You can deep fry the eggplant if you like, but I prefer to roast them, as it uses less oil.

Featured in: Yogurt’s Long Journey

Ingredients

For the Braised eggplant

  • 3medium eggplants
  • peanut oil or extra virgin olive oil
  • 1medium onion, finely chopped
  • 2or 3 finely chopped garlic cloves
  • ½to 1 hot red chili pepper, deseeded and finely chopped, to taste
  • ½teaspoon ground turmeric
  • ½teaspoon chili powder, or to taste
  • salt
  • 3large tomatoes, peeled and sliced
  • fresh mint leaves, to serve

For the Yogurt sauce

  • 1 ½cups yogurt
  • 1or 2 garlic cloves, crushed
  • 2teaspoons dried mint
  • Salt
Yield: Serves 4

Preparation

To make the Braised eggplant

  • Step 1

    Peel the eggplant and cut into rounds about 1/2 inch thick. Arrange side by side on a well-oiled baking tin and brush both sides lightly with oil. Place under a hot grill and roast until golden on both sides.

  • Step 2

    Heat 3 tablespoons oil in a large frying pan and add the onion. Cook over a moderate heat until the onion is softened. Add the garlic and chili and cook for 1 or 2 more minutes, without browning. Stir in the turmeric and cayenne and season with salt.

  • Step 3

    Cover with the tomato slices and arrange the eggplant over the top. Pour in 1/4 cup hot water and bring to a boil. Cover and simmer for 10 to 15 minutes or until the tomatoes are tender and the sauce is reduced.

To make the Yogurt sauce

  • Step 1

    Combine the yogurt, dried mint, and salt in a bowl and mix well.

  • Step 2

    Spoon half of the yogurt sauce into a large serving dish then carefully arrange the eggplant slices over the top. Spoon over the onion and tomato sauce. Top with dollops of yogurt sauce. Garnish with fresh mint and serve hot with the remaining yogurt sauce on the side.