📝 About This Recipe
A cornerstone of Afghan hospitality, Qormah-e-Bonjan is a soul-warming stew where velvety slices of eggplant are transformed into a melt-in-your-mouth delicacy. This dish balances the earthy sweetness of fried eggplant with a robust, garlic-infused tomato sauce and the cooling tang of herbed yogurt. It is a masterclass in layering flavors, resulting in a vegetarian centerpiece that is as visually stunning as it is deeply satisfying.
🥗 Ingredients
The Eggplant
- 3 large Italian Eggplants (peeled in stripes, sliced into 1-inch thick rounds)
- 1 tablespoon Salt (for sweating the eggplant)
- 1/2 cup Vegetable Oil (for shallow frying)
The Tomato Base (Qormah)
- 1 medium Yellow Onion (finely diced)
- 6 pieces Garlic Cloves (minced)
- 3 large Fresh Tomatoes (finely chopped)
- 2 tablespoons Tomato Paste
- 1 teaspoon Turmeric Powder
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Red Chili Flakes (adjust to heat preference)
- 1/2 cup Water (warm)
- to taste Salt and Black Pepper
Yogurt Garnish (Chaka Style)
- 1 cup Greek Yogurt (plain, full fat)
- 1 piece Garlic Clove (grated into a paste)
- 1 tablespoon Dried Mint (crushed between palms)
- 1/4 cup Fresh Cilantro (chopped for garnish)
👨🍳 Instructions
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1
Prepare the eggplants by peeling them in a 'zebra' pattern (leaving strips of skin) and slicing them into 1-inch rounds. Sprinkle generously with salt and let them sit in a colander for 20 minutes to draw out bitterness.
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2
After 20 minutes, pat the eggplant slices completely dry with paper towels to ensure they fry properly rather than steam.
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3
In a large skillet, heat 1/2 cup of vegetable oil over medium-high heat. Fry the eggplant slices in batches until they are golden brown on both sides (about 3-4 minutes per side). Remove and drain on paper towels.
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4
In a separate wide pot or deep pan, heat 2 tablespoons of fresh oil over medium heat. Add the diced onions and sauté until translucent and just beginning to turn golden.
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5
Add the minced garlic to the onions and cook for 1 minute until fragrant, being careful not to burn the garlic.
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6
Stir in the tomato paste, turmeric, coriander, and chili flakes. Cook for 2 minutes to 'wake up' the spices and darken the tomato paste.
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7
Add the chopped fresh tomatoes and a pinch of salt. Cook for 5-7 minutes, mashing the tomatoes with your spoon until they break down into a thick, chunky sauce.
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8
Pour in 1/2 cup of warm water and stir to combine. Gently layer the fried eggplant slices into the sauce, slightly overlapping them if necessary.
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9
Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer (the 'dum' process) for 15-20 minutes until the eggplant is buttery soft and has absorbed the sauce.
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10
While the stew simmers, prepare the yogurt sauce by whisking the Greek yogurt, grated garlic, a pinch of salt, and half of the dried mint in a small bowl.
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11
Check the stew; if the oil has separated and risen to the top, the Qormah is ready. Taste and adjust salt and pepper.
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12
To serve, spread half of the yogurt sauce on a large platter. Carefully lift the eggplant slices and place them over the yogurt. Spoon the remaining tomato sauce over the top.
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13
Garnish with the remaining dried mint and a generous handful of fresh chopped cilantro. Serve immediately while warm.
💡 Chef's Tips
Don't skip the salting and drying step; it prevents the eggplant from soaking up too much oil and removes any bitter aftertaste. If you want a lighter version, you can brush the eggplant with oil and roast them at 400°F (200°C) until tender instead of frying. For the most authentic flavor, use dried mint rather than fresh in the yogurt—it has a specific herbal profile essential to Afghan cuisine. The 'dum' (slow simmer) is crucial; it’s when the eggplant fibers fully relax and meld with the aromatics. Make sure the tomatoes are very ripe; if they are out of season, use high-quality canned crushed tomatoes instead.
🍽️ Serving Suggestions
Serve with hot, fresh Afghan Naan or Lawash to scoop up the silky eggplant. Pair with Chalau (Afghan white rice) for a complete, hearty meal. A side of Torshi (Afghan pickled vegetables) provides a sharp crunch that cuts through the richness. Serve with a fresh salad of diced cucumbers, tomatoes, and red onions with a lemon-mint dressing. Enjoy with a hot cup of cardamom-infused green tea after the meal.