Borani Banjan

Slice the eggplants into ¼-inch rounds. Sprinkle lightly with salt and let sit 15–20 minutes if you have time (this draws out some bitterness and moisture). Pat dry.

Heat a generous amount of oil in a large skillet over medium-high. Fry the eggplant slices in batches until golden and soft on both sides, 2–3 minutes per side. Transfer to paper towels. Add more oil as needed between batches.

Pour off most of the oil, leaving about 2 tablespoons. Add the sliced onion and cook until softened and lightly golden. Stir in 2 cloves of the minced garlic, turmeric, coriander, and chili powder; cook 30 seconds.

Add the chopped tomatoes, tomato paste, a pinch of salt, and a splash of water. Simmer 6–8 minutes until the sauce thickens and the tomatoes break down.

Meanwhile, mix the yogurt with the remaining garlic clove and a pinch of salt. Spread most of the yogurt in a shallow serving dish.

Arrange the fried eggplant over the yogurt, then spoon the tomato-onion sauce over the top. Dollop any remaining yogurt around the edges. Garnish with dried mint and pomegranate seeds if using. Serve warm or at room temperature with bread.