Eggplant With Garlic Yogurt Sauce – Bouranee Baunjan - eggplants

Method

• Preheat oven to 400 degrees Fahrenheit. Rinse eggplants, cut the stems off and peel into strips. Cut into 1/2-inch-thick slices. Spread slice on a flat surface or tray and sprinkle generously with salt. Leave for 30 minutes then rinse and pat dry with paper towels.
• Meanwhile, peel the garlic, crush and place on a piece of aluminum foil. Sprinkle with salt and drizzle with a 1/2 teaspoon of olive oil. Wrap the foil around garlic.
• Place eggplant slices on a large (or two medium), greased baking sheet. Drizzle with olive oil. Place the garlic pouch on the sheet, between the eggplant slices. Bake the eggplant and garlic for 20-30 minutes or until eggplant is lightly browned. Don't worry if your thinner slices are dry, they will absorb the sauce later in the process.
• In a medium saucepan heat one tablespoon oil over medium-high heat. Saute sliced onions until browned and slightly caramelized, then stir in red pepper flakes, if using. Remove onions from the pan with a slotted spoon.
• Place tomatoes in the same pan and cook until they break down, about 8 minutes. Add tomato paste, water, turmeric, coriander, pepper and salt to taste. Cook the sauce over medium-low heat for 15 minutes or until it begins to thicken.
• Layer half of eggplant slices in an 8-inch square baking dish or a loaf pan. Top the eggplant with half of the onions and half of the tomato sauce. Repeat with remaining ingredients.
• Cover with aluminum foil and place in a preheated 350-degree oven for 30 minutes. Uncover and bake 15 minutes longer, to reduce the excess liquid.
• Combine yogurt, mashed garlic cloves and pinch of salt. Top eggplant with yogurt. Sprinkle with cilantro, parsley or mint. Serve with fresh pita bread or rice.