I had zero expectations for these dishes and was blown away. The eggplant is divine!
Borani Banjan (eggplant)
Ingredients:
2-3 long skinny eggplants, or, equivalent
salt
oil for frying or baking
1/2 small onion, chopped (optional)
3 tomatoes, chopped
1 clove garlic, minced (optional)
1/4 teaspoon turmeric powder
1/4 teaspoon cayenne powder (optional)
for the yogurt sauce:
1 cup plain yogurt (dairy free if you feel like it)
2-3 cloves of garlic, minced or smashed
1/2 teaspoon dried mint
Directions:
Cut the eggplant into small thin slices, and salt lightly. You can remove skins if you wish. Leave out for 15 minutes, then wipe dry. Combine yogurt, garlic, and mint in a separate bowl.
Either fry the eggplant in a frying pan with oil (both sides, in batches), or bake for 30 minutes until soft.
In a frying pan, heat the optional onion, garlic, and tomatoes. Add spices. Simmer. Move the sauce to the sides of the pan, and add the eggplant to the middle (carefully). Cover with the tomatoes, and simmer for 5 minutes. Serve with yogurt sauce.
Quabily (Afghani Rice)
I tried this recipe, but, not going to lie, I made a smaller version of it but forgot to reduce the sugar, and it was way too sweet! Lesson learned.
http://edibleozarkansas.ediblecommunities.com/recipes/afghani-qabily
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