Nur Sultan's festive eggplant dish is a beloved recipe that connects her to her grandmother's heritage from Kabul. Easy to prepare, this dish has become a staple for gatherings, celebrated for its vibrant flavors and textures. The dish features fried eggplant, seasoned onions, and tomatoes, complemented by spices. It is served with light yogurt, making it a perfect side that elevates any meal. This recipe not only highlights traditional cooking but also brings people together around the dinner table.
In a clean large skillet, heat the remaining ¼ cup (60 ml) vegetable oil until it begins to shimmer. Lower the heat to medium-low and add 1 large yellow onion, halved, thinly sliced. Fry for 7-10 minutes until translucent.
The dish is now a staple in our homes because of its straightforward preparation and ability to bring any dinner table to life.
She learned this recipe from her paternal grandmother, who was born in Kabul and moved to Peshawar after she got married.
Fry the eggplant for 1-2 minutes per side on medium heat until browned evenly, lowering the heat and adding more oil as needed.
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