This is an Afghan-inspired side dish with grilled eggplant in a spiced-up tomato sauce. Layered with fresh yogurt, it is as unusual as it is delicious. Perfect for a hot summer day to accompany a BBQ or just served with a piece of bread.

Preparation time: 45 minutes

What you need:

1 ½ cups (375g) plain yogurt

3 garlic cloves, minced

2 medium eggplants, cut into ½ inch (1cm) slices

1 medium onion, chopped

7 tablespoons oil

1 teaspoon salt

1 lb. (500g) tomatoes (fresh or from can), chopped, with their juices

1 teaspoon paprika powder

1 teaspoon turmeric powder

½ teaspoon chili (more if you like it spicier)

1 bunch fresh mint leaves, chopped (you can substitute with coriander)

How to do it:

In a medium bowl, combine the yogurt with minced garlic (1 large clove). Cover and refrigerate.

Mix eggplant slices in a large bowl with salt and 5-6 tablespoons of oil. That’s easiest done with your hands.

Place eggplants on a baking sheet (they shouldn’t overlap too much), turn oven to 400F (200 C) and bake for about 20 minutes, or until eggplant is soft and browned on top. When done, take baking sheet out of the oven and let it cool down a bit.

While the eggplant is in the oven, heat 1 tablespoon oil in a medium size pot at medium-high heat. Add onions and cook for about 4 minutes until translucent, add minced garlic (two cloves) and cook for another minute.

Add the tomatoes, paprika, turmeric, some salt and chili and cook, stirring frequently, until the tomatoes have broken down and become saucy, about 6 minutes. If the mixture seems dry, add a bit of water.

Reduce the heat to low and add the eggplant to the pot, carefully mixing them with the sauce. Cook for another few minutes making sure the eggplant stay in shape (it’s also not a disaster if they don’t, the taste will remain!).

Spread about half of the yogurt on a serving platter. Layer the saucy eggplant mixture on top of the yogurt, then top with remaining yogurt and sprinkle with chopped mint/cilantro.

Enjoy!