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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.
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