DinnerAfghanMedium

Savory Eggplant Baked with Garlic Yogurt

Afghan Borani Banjan features baked eggplant layered with garlic yogurt, a flavorful dish ready in 50 min. Perfect for dinner gatherings.

Afghan Borani Banjan combines baked eggplant with a rich garlic yogurt sauce. The layering creates a delightful texture and flavor profile.

Why This Recipe Works

Flavorful layering: Layering fried eggplant with spiced onions infuses each bite with rich flavors.
Creamy contrast: The garlic yogurt sauce adds a creamy, tangy contrast to the savory eggplant.
Perfect baking: Baking the dish melds the flavors together and enhances the textures of the ingredients.

Chef's Pro Tip: For an extra depth of flavor, let the assembled dish rest for 10 minutes before serving.

2026-07-28

Tested in home kitchen

0(0 reviews)

Prep Time

20 min

Cook Time

30 min

Total Time

50 min

Servings

1
Preheat the oven to 400°F (200°C). Slice the eggplants into 1/2-inch rounds and sprinkle with salt. Let sit for 15 minutes.
2
Rinse the eggplant slices and pat dry. Heat olive oil in a skillet over medium heat and fry the eggplant until golden brown, about 3-4 minutes per side.
3
In the same skillet, add diced onion and sauté until soft. Add minced garlic, cumin, turmeric, salt, and pepper. Cook for 2 more minutes.
4
Layer fried eggplant in a baking dish, spreading the onion-garlic mixture between the layers.
5
Mix plain yogurt with a pinch of salt and drizzle it over the layered eggplant.
6
Bake in the preheated oven for 20 minutes until everything is heated through and the top is slightly golden.
7
Remove from the oven and garnish with fresh cilantro before serving.