Borani Banjan - Afghan Eggplants

Directions

1. Slice the eggplants. You can either fry them or bake them in the oven. I prefer the latter. Just place flat on a baking tray, sprinkle with olive oil, salt and black pepper. Flip and repeat the sprinkling. Bake for 30 minutes in a hot oven (200 degrees C.)
2. In a pan, place some olive oil and add the garlic. When the aroma starts to be released, add the tomatoes cut in quarters and all the spices. Cook for about 6 to 7 minutes uncovered and on high.
3. Reduce the fire and add the baked eggplants. Cover and let it simmer for another 7 minutes.
4. Serve topped with prepared yoghurt: plain yoghurt, grated garlic and dried mint.
5. I like to serve it with home made nan (or bread) and a cucumber salad. Enjoy!