Main Dishes

Afghani Aubergine

My mum’s friend from Afganistan now residing in California shared this recipe with us. It is an intricate dish with many stages but the end result is tasty and pleasing to the eye!

Afghani Aubergine

Print Recipe
Cuisine: Afghani Serves: 6 Cooking Time: 15 minutes


    Stage 1

  • 2lb aubergines (medium sized ones work better)
  • Enough Olive Oil for frying aubergine slices
  • Stage 2

  • 8 tbs cooking oil
  • 4 oz crushed onion
  • 1 tbs crushed garlic
  • 1 tsp salt
  • 1 tsp red chillie powder
  • touch of turmeric
  • 2 tbs crushed dry coriander
  • half cup ketchup
  • half cup water
  • Stage 3

  • 2 cups low fat yoghurt flavoured with salt and pepper
  • 2tbs fresh crushed mint/mint sauce
  • half tsp fresh crushed garlic
  • salt and pepper to taste


Stage 1


Slice aubergines into rounds leaving the skin on, brush both sides with oil (olive for healthy option) and shallow fry until golden brown, remove into bowl.

Stage 2


Place oil in a non-stick pan, add onions, lightly fry, add garlic, salt, red chillies, turmeric, dry coriander and stir well. Cook on low heat until liquids evaporate and oil separates (bhun), add ketchup and water, mix well.


Add pre-fried aubergine slices, mix once with a wooden spoon and cook on low heat for 20 mins, (dhum) stirring occasionally, add a couple of tablespoons of water if mixture is sticking to the pan.

Stage 3


Put all of the ingredients for Stage 3 into a bowl, mix with a fork and keep aside.


Place hot aubergine mixture in the middle of a large flat serving platter, drizzle the sides with the spiced yoghurt.


Best served as part of a menu with a meat dish and eaten with chappatti, naan or plain rice.