Afghan-Inspired Eggplant Stew

0:00A simple eggplant stew inspired by the Afghan dish Burrani Banjan makes for an easy vegetarian meal that's quick to prepare and full of flavor. Perfect for transitioning from warm days to cooler autumn weather, it delivers comfort in every bite, with tender eggplant, warm spices and a tangy finish. The base comes together with a quarter cup of extra virgin olive oil, three finely chopped garlic cloves, two teaspoons of bahara powder and one, teaspoon of turmeric. At a 400 grand can of crushed tomatoes, another of drained chickpeas and a tablespoon of pomegranate molasses for depth. Season simply, with salt and black pepper. Home cooks love how this dish highlights the humble eggplant, turning it into something nourishing and satisfying without much effort. It's versatile too, pairing well with steamed long grain rice and pita chips for scooping. To make it, cut the eggplant into thick wedges, cook them until golden, then simmer everything in the spice tomato mix until tender.

1:01While that bubbles, whip up a quick garlic yogurt by mixing one cup of Greek-style yogurt with one or two minced garlic cloves and a pinch of salt. Finish by stirring in the pomegranate molasses, taste for seasoning and serve hot with rice, a big dollop of that creamy yogurt fresh chopped, parsley and crunchy pita on the side for the perfect bowl of autumn warmth. Local news, powered by AI. This is Sydney News Today. I'm Corey with The Story.