This Afghan eggplant recipe is a variation on the others I have made. This Borani banjan will save you time in frying your eggplant. The result makes this more of what we call a "ghorma" or a gravied stewed version of the eggplant.

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Here are the ingredients:

2 large eggplants (cut up and salted)
1/2 Cup cooking oil
1 thinly sliced onion
6 garlic cloves
1/2 Teaspoon of salt
1/2 Teaspoon powdered garlic
1/2 Teaspoon of turmeric
1/2 Teaspoon whole cumin
green chili (optional)
yogurt
chopped cilantro (garnish)

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