This Afghan braised eggplant dish is best served at room temperature. The cayenne gives the eggplant an enjoyable kick, while the turmeric gives it a golden glow. Serve with Seer Moss (Garlic Yogurt Sauce).
| Servings | Prep Time |
| 4-6 people | 15 minutes |
| Cook Time | Passive Time |
| 20-30 minutes | 15 minutes |
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This Afghan braised eggplant dish is best served at room temperature. The cayenne gives the eggplant an enjoyable kick, while the turmeric gives it a golden glow. Serve with Seer Moss (Garlic Yogurt Sauce).
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Ingredients
- 1 large eggplants (about 8″ long)
- 1-2 tomato , diced (canned may be substituted)
- 4 cloves garlic , crushed or minced
- 4-6 Tbsp vegetable oil
- 1 Tbsp dried cilantro
- 1 tsp turmeric
- 1/2 tsp cayenne , or to taste
- salt
- pepper
Garnish:
- handful fresh cilantro , torn
Servings: people
Units:
Instructions
- Slice Eggplants lengthwise 1/4 inch thick. Optional: salt liberally on both sides and lay on a cooling rack over a cookie sheet for 15 minutes. The salt will draw out bitterness. Rinse the salt off of the eggplant and pat dry.
- Saute crushed garlic in olive oil until fragrant in a large, heavy bottomed skillet. Set aside garlic in a small container.
- Add vegetable oil to the skillet and heat on medium-high. Add eggplant and brown, cooking in batches if necessary. The eggplant should be relatively soft when done.
- Reduce heat and add tomatoes, cilantro, garlic, cayenne, salt, and pepper.
- Simmer until the Eggplant is very tender, 20-30 minutes.
- Garnish with torn cilantro leaves.
Recipe Notes
Spice according to your personal tastes: 1/8 teaspoon cayenne will be mild, while 1 teaspoon is very hot!
Serve with Seer Moss (Garlic Yogurt Sauce).