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Eggplant with Yogurt Sauce
(Bonjan Borani — Afghanistan)
1 medium onion, sliced
1/4 cup olive oil or vegetable oil
1 (1 1/2 pound) eggplant, cut into 1/2-inch slices
1 cup plain yogurt
2 cloves garlic, minced
3 tablespoons snipped fresh mint leaves or 1 1/2 teaspoons crushed dried mint leaves
1/2 teaspoon salt
Dash of pepper
Cook and stir onion in oil in 12-inch skillet until tender; remove onion.
Cook half the eggplant over medium-high heat, turning once, until tender and golden brown, about 10 minutes.
Repeat with remaining eggplant, adding more oil if necessary.
Arrange onion and eggplant slices on ovenproof platter or in ungreased 11 x 7-inch baking dish.
Mix remaining ingredients except paprika; pour over eggplant. Sprinkle with paprika.
Heat in 350 degrees F oven until hot and bubbly, 10 to 15 minutes.
Yields 6 servings.
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