Afghan Eggplant Dip Recipe | Authentic Afghan Borani Banjan

Ingredients

• 2 large eggplants (about 2 lbs), peeled and cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 large ripe tomato, peeled, seeded, and finely chopped
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup full-fat Greek yogurt
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh cilantro leaves, finely chopped
• 2 tablespoons fresh mint leaves, finely chopped
• 1 tablespoon pomegranate seeds (for garnish)
• 1 tablespoon toasted pine nuts (for garnish)