Banjan Borani (eggplant) Recipe
Pan-fried eggplant | Seasoned and baked with fresh tomatoes and green bell peppers | Served with mint and garlic yogurt sauce. All Appetizers served with naan.
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Ingredients
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Eggplant Preparation
Vegetable Toppings
Yogurt Sauce
Serving
Method
Eggplant Preparation
- 1
Prepare the Eggplants
Slice the eggplants into 1/2 inch thick rounds and sprinkle with salt. Let them sit for about 30 minutes to draw out moisture.
- 2
Rinse and Dry
After 30 minutes, rinse the eggplant slices under cold water to remove excess salt. Pat them dry with a paper towel.
- 3
Pan-Fry the Eggplants
In a large skillet, heat the vegetable oil over medium-high heat. Fry the eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
Vegetable Toppings
- 4
Prepare the Toppings
Chop the fresh tomatoes and green bell peppers into small pieces. Mince the garlic cloves.
- 5
Yogurt Sauce
- 6
Make the Yogurt Sauce
In a small bowl, mix the plain yogurt, minced garlic, salt, and chopped mint leaves until well combined. Adjust seasoning to taste.
