Kichaloo banjan, prato afegão de batata e berinjela

Ingredientes

• 3 small eggplant
• 1 tsp salt
• 2 Tbsp vegetable oil
• 3 medium potato
• 3 medium tomato
• 2 tsp vegetable oil
• 3 garlic clove
• 1/2 tsp ground turmeric
• 1/4 tsp salt
• 3/4 cup boiling water
• 1 cup unsweetened soy yogurt
• 1 garlic clove
• 1/2 tsp salt

Modo de preparo

1. 1

   Trim the tops off the eggplants. Optionally, use a potato peeler to create a decorative striped pattern by peeling alternating lengthwise strips of the skin.

2. 2

   Slice the eggplant into ½-inch (1½ cm) rounds and place them in a large bowl. Sprinkle with salt and massage it onto both sides of each slice.

3. 3

   Let the eggplant sit for 2 to 4 hours to draw out excess moisture. By the end, it should be "sweating" with a pool of dark liquid collected at the bottom of the bowl. This helps reduce oil absorption later.

4. 4

   Use a clean kitchen towel to squeeze out as much moisture as possible from each eggplant slice.

5. 5

   Heat half the oil in a sauté pan over high heat. Once hot, reduce to medium and add half the eggplant in a single layer. Fry until golden on both sides, then transfer to a plate. Repeat with the remaining oil and eggplant.

6. 6

   Once the last batch of eggplant is golden on both sides, reduce the heat to low and layer the sliced potatoes, tomatoes, and cooked eggplant in the pan.

7. 7

   Meanwhile, heat the oil and garlic in a small pan over medium-high heat. Cook for about 3 minutes, or until the garlic turns golden.

8. 8

   Then add the turmeric and salt, stirring for 20 seconds.

9. 9

   Add the boiling water and stir to dissolve the turmeric. Then pour the mixture over the vegetables in the sauté pan.

10. 10

    Cover and cook over medium-low heat for 35 to 40 minutes without stirring, as this will keep the vegetables from turning to mush. Serve with a drizzle of garlic yogurt, alongside toasted bread and salata.