Bonjan Borani (Eggplant and Yogurt Casserole)

From: The Multicultural Cookbook for Students

Roten, Lindsay Grace; Webb, Lois Sinaiko.

Description: Afghanistan

Serves: 6
Time: ???

Ingredients:

• 4 tablespoons vegetable oil, more as needed
• 1 onion, trimmed, peeled, finely sliced
• 1 eggplant, trimmed (about 1.5-2 pounds) cut into ½ inch, skin on cubes
• 1 cup plain yogurt
• 3 cloves garlic, trimme,d peeled, minced
• 3 tablespoons chopped fresh mint
• paprika for garnish
• salt and pepper to taste

Instructions:

1. Preheat oven to 350 degree F
2. Heat 4 tablespoons oil in skillet over medium-high heat. Add onion and eggplant. Stirring frequently, saute until golden, about 8-10 minutes. Add more oil if necessary to prevent sticking.
3. Using slotted spoon, transfer mixture to baking casserole and set aside.
4. Bake in oven about 20-25 minutes or until bubbly and lightly browned on top.
5. Serve directly from the oven with side dish of rice and plenty of bread.