Name: Borani Banjan (Afghan-Style Fried Eggplant in Yogurt)
Total time: 45 minutes
Yield: 4–6 servings
Ingredients: 2 cups (480 g) full-fat yogurt, lightly whisked; 1 Tbsp. lemon juice; ¾ cup (180 ml) vegetable oil, divided, plus more as needed; 1½ lb. (680 g) Italian eggplants or baby eggplants, cut crosswise into slices ¼" (6 mm) thick; 1 large yellow onion, halved, thinly sliced; 1 tsp. minced garlic; 4 Roma tomatoes, cut crosswise into slices ¼" (6 mm) thick; 1 tsp. Kashmiri red chile powder, plus more for garnish; 1 tsp. salt, or to taste; ½ tsp. ground turmeric; 1 bird’s eye chile, finely chopped; 1 tsp. dried mint (optional); 1 Tbsp. pomegranate seeds (optional)

Photo by Sonny Thakur

This is a festive eggplant dish my friend Nur Sultan often prepares as a side for large gatherings. She learned this recipe from her paternal grandmother, who was born in Kabul and moved to Peshawar after she got married. The dish is now a staple in our homes because of its straightforward preparation and ability to bring any dinner table to life.

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