Ingredients

• 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.