Eggplant with Yoghurt (Borani Banjan)

Name: Eggplant with Yoghurt (Borani Banjan)
Total time: 60 min
Ingredients: 4 small eggplants (Brinjals/Aubergines); 1¼ cups (300 mL) vegetable oil; 4 cloves garlic, crushed; 2 green chilli peppers, sliced lengthwise; 3 medium tomatoes, chopped; 2 Tbsp (33 g) tomato paste; ½ tsp ground turmeric; 1 tsp (6 g) salt; 1 medium onion, sliced into ½ cm thick rounds; 2 medium tomatoes, cut into 1 cm thick rounds; 1 cup (240 mL) plain yoghurt or unsweetened soy yoghurt for a vegan dish; 2 cloves garlic, crushed; ½ tsp salt

kasheringyourlife.co.za

This is a traditional eggplant and yoghurt dish from Afghanistan and is part of my virtual culinary tour around the world. Enjoy

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