In many pictures that I post of the pulaos that I make, there is generally a side dish that plays a supporting role.
Many cultures have their version of a cooked eggplant and yogurt dish and this is my family’s. I always love when my mom would make this dish for parties and people would think it was some exotic dish, but it was just something we would eat at home. It’s super yummy and me and my sister can often be heard asking my mom to make us “the eggplant yogurt thing.” That thing is delicious.
Here is how to make it!
First, you’ll need two medium sized eggplants that are sliced into 1/2 inch slices.
Because we don’t want salty eggplant, we’re going to rinse the eggplant to get rid of the salt and then pat them dry with a paper towel. If you’ve ever fried anything, you know watery food and hot oil is not a good combination.
Now for the yogurt sauce. Because the yogurt in Pakistan is a little more tangy than the milk we have here in America, my mom would mix in some sour cream to her yogurt for borani. This is also why we had this dish only for parties.
In a bowl, mix together two cups of plain yogurt, 1/2 cup of sour cream, 3/4 tsp of kosher salt, 1/2 tsp cumin powder, 1 tsp chaat masala (I prefer the MDH Chunky Chaat Masala btw – thanks for that great tip, Azher! And Happy Birthday!!!), 1/4 tsp of garlic powder, and one teaspoon of freshly squeezed lemon juice.
I hope you guys try this one out and love it as much as my family does!