{"id":370,"date":"2015-03-02T09:00:24","date_gmt":"2015-03-02T14:00:24","guid":{"rendered":"https:\/\/ruku.kazia.com\/?p=370"},"modified":"2018-06-11T21:44:38","modified_gmt":"2018-06-12T01:44:38","slug":"eggplant","status":"publish","type":"post","link":"https:\/\/ruku.kazia.com\/?p=370","title":{"rendered":"Afghan style eggplant recipe"},"content":{"rendered":"

A couple years ago, the kids and I experimented with growing some veggies. In our little backyard patch, we grew okra, tomatoes, peppers, chillies, squash and eggplant. The vegetables grew beautifully, but the eggplants grew so fast, that I had to keep coming up with new recipe ideas.<\/p>\n

Once, I was visiting a friend\u2019s home, where I ate a delightful Afghan dish called Borani Bonjan. I love anything with eggplants, and this dish was exceptionally good. It\u2019s made with fried eggplant that\u2019s cooked in a tomato sauce, and served with a tangy yogurt topping. Since then, I\u2019ve recreated a version of that recipe. Is mine authentic? No. Is it delicious? You betcha.<\/p>\n

There are a number of dishes I like to make with eggplant, but this one the has the best reviews from my guests. One friend even called it heavenly. Although that might be stretching it a bit, I promise you, you won’t be disappointed. Go ahead, give it a try and let me know how you like it.<\/p>\n

This is how I made it :<\/p>\n

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  1. Preheat the oven to 350 F.<\/li>\n
  2. Peel and chop a large eggplant. Place on an oiled baking tray. Bake for 25 minutes. Alternatively, you could deep fry these as well.\"IMG_20150226_120655618\"<\/a>\"IMG_20150221_124306035\"<\/a><\/li>\n
  3. Place a skillet on the stove on medium heat. Heat \u00bc cup of oil. Add 1tsp cumin seeds, 2 slit green chillies(optional), and 3 cloves of grated garlic. Stir for a minute.\"IMG_20150221_125415605\"<\/a><\/li>\n
  4. Add in one cup of chopped onions. Cook for 15 minutes on medium heat, till its golden brown.\"IMG_20150221_130238646\"<\/a><\/li>\n
  5. Add one large chopped tomatoes. Cook till softened – about 5 minutes.<\/li>\n
  6. Stir in 2 tbsp of tomato paste into the onion-tomato mix. Add \u00bd tsp of salt and 1tbsp of lemon juice. Mix well.\"IMG_20150221_130737833\"<\/a><\/li>\n
  7. Transfer in the baked eggplant. Add \u00bd cup of water. Cover and cook for 10 minutes on medium-low heat. Open lid and add 3 tbsp chopped cilantro. Taste and add more salt , if needed. Stir. Turn off flame.\"IMG_20150221_132218538\"<\/a>\"IMG_20150221_134156127\"<\/a>
    \n<\/a><\/li>\n
  8. In a mixing bowl, whisk \u00bd cup yogurt, 1 tbsp lemon juice, 2 tbsp water,\u00bc tsp salt and \u00bc tsp pepper. \u00a0 \u00a0\u00a0\"IMG_20150221_131228535\"<\/a><\/li>\n<\/ol>\n

    To serve, arrange the eggplant in a shallow dish and spoon the yogurt on top. Garnish with cilantro. Eat with biryani or pulao.\"IMG_20150605_1107270_rewind\"<\/a>
    \n<\/a>
    \n<\/a>    \"IMG_20150221_135438372\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

    A couple years ago, the kids and I experimented with growing some veggies. In our little backyard patch, we grew okra, tomatoes, peppers, chillies, squash and eggplant. The vegetables grew beautifully, but the eggplants grew so fast, that I had to keep coming up with new recipe ideas. Once, I was visiting a friend\u2019s home, … Continue reading Afghan style eggplant recipe<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":698,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[22],"tags":[86,85,39],"_links":{"self":[{"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=\/wp\/v2\/posts\/370"}],"collection":[{"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=370"}],"version-history":[{"count":10,"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=\/wp\/v2\/posts\/370\/revisions"}],"predecessor-version":[{"id":1381,"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=\/wp\/v2\/posts\/370\/revisions\/1381"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=\/wp\/v2\/media\/698"}],"wp:attachment":[{"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=370"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=370"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ruku.kazia.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=370"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}