These Afghan Eggplant Recipe Secrets Will Surprise You

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein while being lower in fat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

red pepper flakes

🥗Healthier: fresh chili

💰Cheaper: paprika

Fresh chili can provide flavor without added heat.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley offers a milder flavor and is more widely available.

Preheat the oven to 450°F.

Drizzle olive oil on a pan and spread it around.

Add halved onion and peeled garlic cloves to the pan.

Roast in the oven until soft, removing garlic after 5-6 minutes.

Slice eggplant into rounds and sprinkle with coarse sea salt.

Spread eggplant on the pan and roast until soft, flipping halfway through.

Combine roasted eggplant, onion, garlic, salt, black pepper, coriander, cumin, and sumac in a food processor.

Squeeze in half a lemon and blend until desired consistency.

In a separate pan, add a tablespoon of oil and tomato paste to make a quick sauce.

Add coriander, cumin, turmeric, onion powder, garlic powder, salt, and water to the pan and bring to a boil.

Layer the roasted eggplant mixture with sauce and additional onions in a baking dish, covering with the remaining sauce.

Cover and cook on medium-low heat for 20-25 minutes until melded together.

Plate with a thick layer of yogurt sauce on the bottom and top with the eggplant mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens