Afghani Baingan

Recipe by
Total Time:
4-8 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 500 g eggplants (long variety)
  • 200 g yogurt (plain)
  • Salt to taste
  • 10-15 garlic cloves (medium size) finely chopped
  • 1-2 green chillies deseeded and finely chopped
  • 1 onion ground to paste
  • A pinch of turmeric
  • Oil for frying

How to Make Afghani Baingan

  • Whisk the yogurt well and add salt, garlic and green chillies. Cover and keep in the refrigerator for at least 4-5 hours.
  • Cut the eggplants into thin slices (about 1/6 inch thick) and keep them in salt water for 5 minutes.
  • Drain them and deep fry in oil and keep aside.
  • Heat a tbsp of oil in a pan and fry the onion paste in it till brown.
  • Add a pinch of turmeric and salt to taste.
  • Mix in the fried eggplant slices and remove from fire.
  • Just before serving, heat the eggplant mixture, remove in a shallow bowl and pour the chilled garlic yogurt over it.
  • Tastes best when served with hot aloo parathas or masala kulcha.
  • Can be eaten with any kind of paratha/roti/naan/phulka also.