Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post
This sumptuous, produce-packed dish is based on the traditional Afghan borani banjan, in which the eggplant is typically fried. But grilling the vegetable works beautifully, bringing a gentle smoky flavor and light summery flair to the plate. Enjoy it warm or at room temperature, as a meal in and of itself, scooped up with grilled flatbread or alongside chicken or lamb kebabs.
The yogurt sauce can be refrigerated for up to 3 days.
The eggplant and onion may be grilled up to 3 days ahead and refrigerated in an airtight container.
Afghan-Style Grilled Eggplant With Tomato Sauce, Yogurt and Herbs
Ingredients
3/4 cup low-fat or whole milk plain yogurt
2 1/2 teaspoons finely grated garlic, divided
2 tablespoons water, plus more as needed
3 small or 2 medium firm, globe eggplants (about 1 1/4 pounds total), trimmed and sliced 1/3-inch-thick
1/2 medium red onion (about 4 ounces), sliced 1/3-inch-thick
4 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
1 pound fresh, ripe tomatoes, chopped, with their juices (may substitute with 1 28-ounce can no-salt-added diced tomatoes with their juices)
1/2 teaspoon sweet paprika
1/4 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro leaves
Directions
In a medium bowl, combine the yogurt with 1/2 teaspoon of the garlic and, if needed, add water, 1 tablespoon at a time, until the yogurt is the consistency of thin pancake batter and can be easily drizzled. Cover and refrigerate until needed.
Preheat the grill or a grill pan over a medium-high heat. Brush both sides of the eggplant and onion with 3 tablespoons of the oil, then sprinkle with 1/2 teaspoon of the salt.
Working in batches, if necessary, grill the eggplant and onion, until tender and have grill marks, 3 to 4 minutes per side for the eggplant and 2 to 3 minutes per side for the onion. Transfer the grilled vegetables to a plate.
In a large, deep skillet with a lid over medium-high heat, heat the remaining 1 tablespoon of oil until shimmering. Add the remaining 2 teaspoons of garlic and cook, stirring, until it turns pale golden, 20 to 30 seconds. Add the tomatoes, paprika, turmeric, the remaining 1/2 teaspoon of salt and the pepper and cook, stirring frequently, until the tomatoes have broken down and have become thick and saucy, about 6 minutes. If the mixture seems dry, add 1 to 2 tablespoons of water.
Stir 2 tablespoons of water into the skillet, then add the eggplant and onions, gently nestling them into the sauce and spooning some of the sauce over them. Reduce the heat to low, cover, and simmer until the eggplant is very tender and has absorbed some of the sauce, but it still retains its shape, 5 to 7 minutes. Remove from the heat and let cool.
To serve, spread about 1/2 cup of the yogurt on a serving platter or divide it among individual plates, with each plate getting 2 tablespoons. Layer the saucy eggplant mixture on top of the yogurt, then drizzle with the remaining yogurt and sprinkle with the mint and cilantro.
Serves 4
Serving size: 1 cup
Per serving: Calories 230; Total Fat 16g; (Sat Fat 3g); Protein 6g; Carb 20g; Fiber 7g; Cholesterol 8mg; Sodium 332mg; Total Sugar 12g (including 0 g added sugar)
