Borani Banjan

Some recipes you see and know you want to try out. Anshie Dhar's Borani Banjan was one of them. Eggplant, tomatoes and garlicy-yogurt; any wonder I was salivating just looking at the photograph.
Since my family doesn't particularly like eggplant, I halved the quantities, but I am certain I would have been able to eat it all even if I had stuck to the original recipe!

For Borani

2 medium eggplants
2 tsp oil for cooking ( more for brushing the eggplants if you are baking them)
2 large tomatoes, diced
1/2 teaspoon red chili powder
½ tsp coriander powder
¼ tsp turmeric
Oil for frying ( you can also bake the eggplants)
1 tsp chopped garlic
½ tsp dried mint
Fresh mint for garnish


For the yogurt sauce
1 C yogurt
1 tsp finely grated garlic
2 tbs dried mint

Method:
Mix all the ingredients under yogurt sauce, and refrigerate

Cut the eggplants into ½ inch slices.
Sprinkle slices liberally with salt and leave them to ooze the water and then pat them dry. Brush slices with some olive oil and arrange on cookie sheets. Broil until lightly browned. About 3 minutes each side (the eggplants should remain slightly firm in the middle).
Put the 2 tsp oil in the pan and add in garlic, saute and then add tomatoes. Cook until they become mushy then add in the turmeric, coriander and chilli powder. Stir to combine and cook until the spices are well mixed in. Remove from the pan and keep aside.
Now arrange half of the eggplants (in the same pan ) to cover the surface of the pan.
Arrange the cooked tomatoes on top. Repeat with another layer of eggplant and the remaining tomatoes.
Add 1/4 cup water between the eggplant slices and cover with a tight lid.
Cook on low medium heat for about 20 minutes and check for doneness. You are looking for a soft texture but not a mush.
Put a layer of yogurt sauce on the serving dish. Top with the eggplant stacks, lifting each stack carefully. Top with the remainder of the yogurt.
Sprinkle the dried mint on top. Garnish with fresh mint leaves. Serve immediately, with naan.