Eggplant Casserole with Yogurt Sauce

Ingredients

In this adaptation, we have made a few modifications to the traditional Afghan Borani Banjan to suit Northeastern American cuisines. Instead of deep-frying the eggplant slices, we lightly fry them to reduce the oil content. Additionally, we have incorporated a creamy yogurt sauce on top of the casserole to add a refreshing element. These changes enhance the flavors and textures of the dish while still maintaining its essence. We alse have the original recipe for Borani banjan, so you can check it out.

• 2 large eggplants, sliced into 1/4-inch thick rounds 2 large eggplants, sliced into 1/4-inch thick rounds
• 1/4 cup all-purpose flour (30g) 1/4 cup all-purpose flour (30g)
• 1/4 cup olive oil (60ml) 1/4 cup olive oil (60ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 can diced tomatoes (400g) 1 can diced tomatoes (400g)
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• Salt and pepper to taste Salt and pepper to taste
• 1 cup plain yogurt (240g) 1 cup plain yogurt (240g)
• 2 tablespoons chopped fresh cilantro, for garnish 2 tablespoons chopped fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 30g, 10g
• Protein: 8g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 375°F (190°C).
2. 2.
   Sprinkle salt on the eggplant slices and let them sit for 15 minutes to remove excess moisture. Pat dry with a paper towel.
3. 3.
   Place the flour in a shallow dish and coat each eggplant slice with flour, shaking off any excess.
4. 4.
   Heat olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown on both sides. Remove from the skillet and set aside on a paper towel-lined plate.
5. 5.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent.
6. 6.
   Add the diced tomatoes, ground cumin, paprika, turmeric, salt, and pepper. Cook for 10 minutes, stirring occasionally.
7. 7.
   In a separate bowl, whisk together the yogurt and a pinch of salt.
8. 8.
   Arrange half of the fried eggplant slices in a baking dish. Pour half of the tomato sauce over the eggplant.
9. 9.
   Repeat with the remaining eggplant slices and tomato sauce.
10. 10.
    Pour the yogurt sauce over the top layer of eggplant.
11. 11.
    Bake in the preheated oven for 25-30 minutes, until the casserole is heated through and the yogurt sauce is slightly golden.
12. 12.
    Garnish with chopped fresh cilantro before serving.

Treat your ingredients with care...

• Eggplant — Salting the eggplant slices helps remove excess moisture and improves their texture when cooked.
• Yogurt — Use plain yogurt without any added flavors or sweeteners for the best results.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper to the tomato sauce.
• Serve the casserole with warm pita bread or naan for a complete meal.
• You can prepare the tomato sauce in advance and assemble the casserole just before baking.
• Experiment with different herbs and spices to customize the flavors to your liking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Eggplant Casserole with Yogurt Sauce as a main dish accompanied by a fresh salad or steamed vegetables. It can also be served as a side dish alongside grilled meats or roasted chicken.

Presentation advice

Garnish the casserole with a sprinkle of chopped fresh cilantro to add a pop of color. Serve it in a shallow baking dish or individual ramekins for an elegant presentation.