Bouranee Baunjan (Afghani Eggplant On Yogurt)

Step 1: Keeping the peel, cut the eggplant into 1cm thick (1/2-inch) slices and then sprinkle liberally with salt. Leave for 30 minutes, then pat dry with paper towels. This process allows the salt to draw out some moisture from the eggplant.

Step 2: Heat oil in a deep frying pan and then fry eggplant until lightly golden on both sides (they do not need to be cooked through, you are just adding color and a bit of flavor). You will need to do this in batches and add more oil as needed. Remove cooked eggplant slices to plate.

Step 3: Oil will leech from the eggplants, so return this to the pan to reheat and then add the onion. Fry until soft.

Step 4: Add 3 garlic cloves, tomato slices and chili cook until tomatoes break down and a sauce is formed. Add a little stock and seasoning as needed. Remove from pot.

Step 5: Place a layer of eggplant back into the pan. Top with sauce. Repeat using remaining ingredients. Pour in any remaining oil from eggplant and onion and add the remaining stock. Cover and simmer gently for 10-15 minutes until eggplant is tender.

Step 6: Combine yoghurt, salt and 1 garlic clove. Mix well then spread over the base of the serving dish.

Step 7: Top with eggplant slices, lifting eggplant carefully to keep intact. Top with remaining sauce and onions. Sprinkle with some fresh mint and coriander for color.

Step 8: Serve immediately with Afghani flat bread. good served with kabooli which is rice and chickpeas

Step 9: Note: The traditional recipe calls for chakah, which is plain yoghurt that has been drained overnight. This makes it a little thicker and drier.