Borani Banjan

Borani Banjan (Eggplant topped with garlic flavored Yogurt) is an Afghani specialty. I happened to eat it recently at an Afghani restaurant and I really loved it. So here's a version of how I tried to recreate that magic at home.

Recipe:
Ingredients:

Oil - 4 tbsp
Turmeric Powder - 1/2 tsp
Salt
Garlic - 7 cloves (crushed & finely chopped)
Yogurt - 5 tbsp
Eggplant - 1 big sized (boiled & mashed)
Pepper Powder - 1/2 tsp
Tomato - 2 (finely chopped)
Red Chilly powder - 1 tsp

Preparation:

1. Boil the eggplant (coated with oil) in oven at 375 F. (You can also deep fry it if you like it that way). Once done, cut into small pieces and mash it.
2. Heat oil in a pan, add 4 crushed garlic cloves. Add tomato, turmeric powder, salt, pepper, red chilly powder. Let the tomato cook completely.
3. Add the mashed eggplant to this above mixture and mix it well. 
4. Next take some yogurt in a bowl, add salt and the remaining 3 crushed garlic and mix it well.
5. Top the yogurt sauce on the eggplant mixture.

Borani Banjan is ready to be served. It goes well with roti, naan or pita bread.