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–+ servings
Vegan Afghan Eggplant

Vegan Afghan Eggplant: Comforting Flavors in Every Bite

Discover the rich flavors of Vegan Afghan Eggplant, a comforting dish that showcases golden eggplant and spiced tomato sauce.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 2 medium eggplants sliced into rounds
  • 1 teaspoon salt to draw out moisture
  • ½ cup frying oil Canola, Vegetable, or Sunflower
For the Tomato Sauce
  • 2 tablespoons olive oil extra virgin recommended
  • 3 cloves garlic minced
  • 1 teaspoon cumin seeds or ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cardamom
  • ½ teaspoon turmeric
  • 1 teaspoon Aleppo pepper flakes or crushed red pepper
  • 1 can diced tomatoes canned or fresh
  • 2 tablespoons tomato paste to thicken sauce
  • 1 tablespoon brown sugar or coconut sugar
For the Yogurt Sauce
  • 1 cup unsweetened plant-based yogurt
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh mint chopped
  • 2 tablespoons fresh parsley chopped
Optional Garnishes
  • parsley for garnish
  • dried mint for garnish
  • finely minced red onion for garnish

Equipment

  • large skillet
  • medium saucepan
  • Bowl

Method
 

Step-by-Step Instructions
  1. Slice the eggplant into rounds about ½-inch thick, sprinkle with salt, and let sit for 30 minutes to draw out moisture.
  2. Heat frying oil in a large skillet over medium heat. Once hot, add eggplant slices and fry for 3–4 minutes per side until golden brown.
  3. In a medium saucepan, heat olive oil. Sauté garlic then stir in spices, canned tomatoes, tomato paste, brown sugar, and salt. Simmer for 10 minutes.
  4. Mix yogurt with lemon zest, minced garlic, fresh mint, parsley, and a pinch of salt until well combined.
  5. Layer yogurt sauce, fried eggplant, and spiced tomato sauce in a serving dish until all ingredients are used, finishing with yogurt sauce on top.
  6. Serve warm or at room temperature, paired with flatbreads.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 400mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 800IUVitamin C: 10mgCalcium: 80mgIron: 2mg

Notes

For best texture, store components separately. Fried eggplant and sauce can be kept for up to 4 days in the fridge.

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