To make this flavorful Borani Banjan recipe, start by slicing the eggplants to your preference.
Traditionally the eggplant is fried in lots of oil, however our version is slightly healthier. Brush oil onto a griddle and the eggplant slices, season with a pinch of salt, and grill both sides until they turn golden brown.
Then, sauté onions and green peppers in a pan until softened. Add tomatoes, minced garlic, turmeric, salt, and tomato paste.
Cook for a few minutes, then add a splash of water and the grilled eggplant slices.
Cover and simmer over medium-low heat until the eggplant is tender. Lastly, make the garlicky yogurt by combining Greek yogurt with minced garlic and a bit of water to achieve the desired consistency.
Spread a layer of the garlicky yogurt on the bottom of a serving plate and arrange the eggplant slices on top.
Drizzle the remaining yogurt over the eggplant and serve.
