Borani Banjan

Brush eggplant with half of the olive oil and a pinch of salt. Air fry in a single layer, turning once, until golden and soft.

Cook onion in the remaining olive oil until soft, then add 2 cloves of garlic, turmeric and tomato. Simmer until thick.

Stir 1 clove of garlic and a pinch of salt into plain yogurt.

Layer cooked eggplant on a plate, spoon over tomato sauce, then garlic yogurt, and sprinkle with dried mint.