Afghan Eggplant Tomato Yogurt (Printable)

Layered eggplant with spiced tomato sauce and creamy yogurt, featuring authentic Afghan flavors and textures.

# What You'll Need:

→ Vegetables

01 - 2 large eggplants, sliced into ½-inch rounds
02 - 2 medium tomatoes, diced
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced

→ Dairy

05 - 1½ cups plain Greek yogurt

→ Sauces & Oils

06 - ¼ cup vegetable oil (plus extra for frying eggplant)

→ Spices & Seasonings

07 - 1 teaspoon ground turmeric
08 - 1 teaspoon ground coriander
09 - ½ teaspoon ground cumin
10 - ½ teaspoon chili powder
11 - 1 teaspoon salt
12 - ½ teaspoon black pepper
13 - 1 tablespoon dried mint, plus extra for garnish
14 - 2 tablespoons fresh cilantro, chopped (optional)

# Directions:

01 - Sprinkle eggplant slices with ½ teaspoon salt and set aside for 20 minutes to draw out bitterness. Rinse thoroughly and pat dry with paper towels.
02 - Heat enough vegetable oil in a large skillet to shallow fry. Cook eggplant slices in batches until golden brown on both sides, approximately 3-4 minutes per side. Drain on paper towels and set aside.
03 - Pour off excess oil, leaving about ¼ cup in the skillet. Add chopped onion and cook over medium heat until translucent, about 5 minutes.
04 - Stir in garlic, turmeric, coriander, cumin, chili powder, black pepper, and remaining ½ teaspoon salt. Cook for 1 minute until fragrant.
05 - Add diced tomatoes and cook for 5-7 minutes until tomatoes break down and sauce thickens.
06 - In a medium bowl, whisk yogurt with dried mint and a pinch of salt until smooth and creamy.
07 - In a baking dish or deep skillet, arrange half the fried eggplant, spoon over half the tomato sauce, then repeat with remaining eggplant and sauce.
08 - Cover and simmer on low heat for 15 minutes, or bake at 350°F for 15 minutes, allowing flavors to meld together.
09 - Spread the yogurt sauce over the eggplant and tomato layers. Garnish generously with extra dried mint and chopped cilantro if desired. Serve warm with naan or basmati rice.

# Expert Tips:

01 -
  • The way silky eggplant absorbs all those warm spices feels like a cozy hug from the inside out
  • That final layer of cool minty yogurt against the rich tomato sauce is the kind of contrast that keeps you reaching for just one more bite
02 -
  • Skip the salting and rinsing step and you will end up with bitter eggplant that ruins the whole dish
  • The yogurt sauce must go on after cooking or it will separate and turn into an unappealing, watery mess
03 -
  • Use a mandoline if you have one to get perfectly even eggplant slices that cook at the same rate
  • Add a pinch of cinnamon to the tomato sauce for a subtle warmth that people will notice but not quite be able to identify

Go Back