Eggplant Afghani style

This is my version of  "Bouranee Baunjan" , an Afghani eggplant dish. It is a nice summer side dish.

Ingredients:

·        2 medium sized eggplants

·        1 medium onion chopped

·        3 large tomatoes chopped

·        1 tsp paprika powder

·        1 tsp coriander powder

·        1 tsp  cumin powder

·        4 finely chopped garlic cloves

·        1 tsp chopped green peper

·        Salt

·        oil

For sauce:

·        2 crushed and finely chopped garlic cloves

·        1 cup thick yogurt

·        ½ cup mint leaves

·        Pinch of salt

Method:

1.      Mix ingredients for sauce and set aside in the refrigerator.

2.      Heat another pan with 1 tbs of oil and fry the tomatoes till soft and most of the water has evaporated.

3.      Cut eggplant into 1” cubes.

4.      Heat pain with 2 - 3tbs of oil and sauté the eggplant till cooked. Remove the eggplants from the pan and set aside.

5.      Heat oil in the pan and add chopped onions and garlic. Fry for 2-4 minutes till the onions are transparent.

6.      Add paprika, coriander and cumin powder. Stir.

7.      Add cooked tomatoes,

fry for 2 minutes.

8.      Add eggplant and stir.

9.      Before serving, pour yogurt sauce on the top.

10.   Garnish with mint leaves.

Serve with with rice or roti.