Borani Banjan

Ingredients:

2 medium eggplants
grapeseed oil
salt and black pepper
2 cloves garlic
1-1/2 teaspoon turmeric
1 teaspoon curry powder
1 teaspoon coriander
1/2 teaspoon paprika
1/3 cup tomato paste
1 cup vegetable stock
1/2 cup cilantro, chopped
4 roma tomatoes, sliced
1 cup yogurt
1 small clove garlic, minced


Cut eggplants into 1/3 inch slices and coat with oil, salt, and pepper. Bake at 375 for 10 minutes and broil for two minutes. Remove from oven and set aside.

Meanwhile, in a saucepan, cook garlic in oil for a few seconds and add turmeric, curry powder, coriander, paprika, salt, and pepper. Cook for 1 minute and add tomato paste and vegetable stock. Allow sauce to reduce and bring to simmer, adding water as needed.

Pour one third of the sauce into a casserole dish. Arrange eggplants on top, brushing with the tomato sauce in between layers if necessary. Sprinkle cilantro over the eggplant and layer tomato slices on top. Top with remaining tomato sauce.

Cover the dish with foil and bake at 375 for 30-40 minutes, until eggplants are cooked through.

While the eggplants are baking, combine yogurt, garlic, salt, and pepper. Add water to thin very slightly. Refrigerate.

To serve the borani, Spread yogurt sauce over hot casserole and garnish with mint.

Serve with naan or pita bread.