Sorry honey . . .
ANOTHER EGGPLANT RECIPE.
I love you, Ameir.
My friend Sana Anwar taught me to make this! Next step…acquire Sana’s Afghani pilau recipe. (that ish is GOOD).
3 gigantic eggplants
1 big tub whole-milk yogurt
Spice mix: equal parts cumin, coriander, and paprika.
Dried and/or fresh mint
Diced tomatoes and/or pomegranate seeds
1. Slice the eggplant into rounds (no more than 1/2 inch thick). Sprinkle both sides with salt and let sit on paper towels or in a colander for an 20-30 min.
2. Pat eggplant dry and sprinkle with the spice mix on both sides.
3. Cook the eggplant.
Option 1: Fry the eggplant in olive oil (or. Just put a film of oil in a nonstick pan, wait till it gets hot (medium-high heat) and put the eggplant in a single layer. Fry on each side till it gets brown, adding more oil if needed.
Option 2: You can also just sprinkle them with the spice mix and cook under the broiler on a baking sheet. This will take significantly less oil.
Option 3: You can also do a combination. Sear on both sides, cook halfway through, on the stove – then put it on a pan in a low oven (300 max) to finish cooking while you do the rest of the eggplant. Poke with a fork to see if it’s soft enough.4. Mash a clove of garlic smooth (mortar/pestle, or dice onto a board with a pinch of kosher salt). Mix this into the yogurt & whip till smooth. (Start with half a mashed garlic clove and then see if you want more – it should just be a light flavor, not overpowering). Add just a smidge of the spice mix into the yogurt – just till it shows a bit of color.
5. On a big platter, put a layer of eggplant. Dollop the yogurt all over the top. Repeat. (This recipe makes two platters of two layers each). On the top, sprinkle with mint and diced tomatoes. You can also make it awesomer by sprinkling with pomegranate seeds, and/or drizzling with balsamic vinegar or a flavored olive oil.
6. Serve at room temperature or cold.