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   MSGID: 35476.fidonet_cooking@1:105/500 2dd4034e   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Nur's Borani Banjan (Eggplant With Yogurt)   
    Categories: Afghan   
         Yield: 6 Servings   
       
         2 c  Full-fat yogurt;   
              - preferably 1/4 of it   
              - will be sour yogurt   
     1 1/2 ts Garlic; crushed   
       3/4 c  Neutral oil   
         3    Eggplant; sliced crosswise   
         3    Red onion;   
              - sliced in half rings   
         4    Roma tomatoes;   
              - sliced crosswise   
         5    Green chiles;   
              - preferably bird's eye;   
              - thinly diced   
         1 ts Salt; or to taste   
         1 ts Turmeric powder   
       1/2 ts Red chili powder;   
              - preferably Kashmiri   
         1 tb Pomegranate seeds   
              - (optional)   
         1 ts Dried mint (optional)   
       1/2 ts Red chili flakes (optional)   
       
     Preparation time: 10 minutes   
     Cooking time: 50 minutes   
        
     This is my friend's take on the Afghan classic, borani banjan, fried   
     eggplant on a flavorful tomato-onion base, drizzled with sour yogurt.   
        
     Transfer yogurt to a flat serving dish and lightly whisk until it has   
     an even consistency. Stir in 1 ts of crushed garlic. Set aside.   
        
     In a non-stick skillet, heat 1/2 cup of oil. When hot, lower heat to   
     medium and fry the sliced eggplant until medium brown, roughly 1 to 2   
     minutes each side. Lower heat and add oil as needed. Once fried, pat   
     fried eggplant with paper towels to absorb excess oil. Set aside.   
        
     In a large non-stick saucepan, heat 1/4 cup of oil. Add sliced onions   
     and fry on low heat until translucent, about 7 to 10 minutes. Add   
     remaining 1/2 ts crushed garlic and fry for a few seconds until   
     fragrant.   
        
     Add tomatoes, green chilies, salt, turmeric and red chili powder.   
     Stir on medium heat until the tomatoes soften. Cover the saucepan and   
     let it simmer on medium-low heat for 5 minutes.   
        
     When the tomatoes release some water, add eggplant. Dial heat to very   
     low, cover, and let it steam for 10 minutes.   
        
     When ready, remove the saucepan from the stove. Layer the eggplant on   
     top of the yogurt and top with the tomato-onion curry. Garnish with   
     dried mint, red chili flakes and pomegranate seeds.   
        
     Recipe by Maryam Jillani   
        
     Recipe FROM:    
       
   MMMMM   
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