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Afghan-style eggplants
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Afghan-style eggplants

60 min4 serv.19 февр. 2026 г.

Description

The dish is prepared without unnecessary complications. Of course, Russian cuisine has many excellent recipes, but trying foreign dishes is not only possible but also necessary, as sometimes you come across true masterpieces. And since we're right in the middle of vegetable season now, I'd like to share a very good and quite simple recipe for Afghan-style eggplants. This dish is incredibly tasty, extremely juicy thanks to the abundance of vegetables, and it's so easy to prepare that any home cook can handle it without difficulty. For example, I often treat my family to this delicious dish and make Afghan-style eggplants at home every summer. You should definitely give it a try. The finished dish can be served at the table.

Instructions

  1. 1

    Step 1

    Step 1

    First, rinse the eggplants, dry them, and peel off the skin, but do not cut off the stem.

  2. 2

    Step 2

    Step 2

    Slice the peeled eggplants lengthwise into slices about 0.7 cm each.

  3. 3

    Step 3

    Step 3

    Layer the eggplant slices in a colander and sprinkle them with salt; let sit for about 15 minutes.

  4. 4

    Step 4

    Step 4

    After the time has elapsed, place the eggplants on a clean towel to absorb excess moisture.

  5. 5

    Step 5

    Step 5

    Then pour vegetable oil into a frying pan and fry the eggplants on all sides until golden brown.

  6. 6

    Step 6

    Step 6

    Prepare the remaining ingredients: wash the tomatoes and slice them into rounds.

  7. 7

    Step 7

    Step 7

    We chop the garlic and slice the pepper into rings.

  8. 8

    Step 8

    Step 8

    Now place a layer of tomatoes on a clean, dry skillet, then add eggplants, then tomatoes again, and continue alternating layers. You can season each layer with a little salt and pepper.

  9. 9

    Step 9

    Step 9

    On top, place rings of bell pepper and slices of garlic, sprinkle everything with turmeric, and add coriander.

  10. 10

    Step 10

    Step 10

    Cover the pan with a lid and simmer the vegetables over low heat for 45 minutes. Do not stir; just shake the pan occasionally to prevent the vegetables from burning.

  11. 11

    Step 11

    Step 11

    When the time is almost up, we mince a garlic clove and mix it with yogurt. Then, we spread part of the yogurt dressing on the bottom of the plate.

  12. 12

    Step 12

    Step 12

    Then place the cooked eggplants on a plate, pour the remaining sauce over them, sprinkle with mint, and serve.