Whip up a storm with this Afghan aubergine crowd-pleaser!


  • 2 eggplants/aubergines

  • ½ cup yogurt

  • 1 onion

  • 4 tomatoes

  • 3 cloves garlic

  • 1 tsp finely grated ginger

  • 1 tsp salt

  • ¼ tsp red chili powder

  • ½ tsp turmeric powder

  • ½ tsp dried mint, ground


  1. Wash and cut the aubergines into thin slices. Lay flat on a baking sheet and coat with olive oil. Bake for 20-30 minutes on a high heat, flipping half way through. Cooking times may vary, just make sure that the aubergine is soft.

While the aubergine is baking, prepare the sauces:

  1. Finely chop the onions and fry them in olive oil on a medium heat until they are soft and transparent.
  2. Add chopped tomatoes, ginger, garlic, and spices. Stir continuously and fry until tomatoes are cooked.
  3. In a bowl mix the yogurt with a clove of grated garlic.

Now, assemble the dish:

  1. Spread half of the yoghurt sauce on a dish.
  2. Take out aubergine and layer them on top.
  3. Put the onion and tomato masala on next, spreading it evenly.
  4. Spread the rest of the yoghurt on top and sprinkle with mint.

Serve with kabuli pulao, naan or pita bread and enjoy!

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