Eggplant with Yogurt and Lamb Sauce


Kabul Restaurant in San Carlos makes the most amazing dish, Pakawra-E-Badenjan. It’s battered and fried eggplant with yogurt and a lamb sauce, it’s one of those dishes you dream about – amazing! This is my take on it. My take is a little healthier, I choose to bake the eggplant slices instead of frying them.

2 – 3 small Eggplants, peeled and sliced into 1/2 rings
Olive oil
1/2 lb ground lamb
1 onion, diced
3 cloves garlic, minced
1/4 tsp turmeric
1/4 tsp chili powder
1/4 tsp cumin
1/4 tsp coriander
8 oz tomatoes, puréed

Yogurt Sauce
1 c Greek yogurt
1/4 tsp salt
1/4 tsp pepper
1/2 tsp Za’taar
1/4 tsp paprika
1/4 tsp onion powder

Preheat oven to 400.

Spray eggplant on both sides with olive oil and bake about 20 minutes, flipping over 1/2 way through until nice and brown on each side.

Sauté lamb in a large skillet over medium high heat until browned, breaking up as it cooks. Season with salt, pepper and Za’taar.

Add onion, garlic and remaining spices, cook until onions are softened, about 5 minutes.

Add tomato sauce, reduce heat to simmer and cook for at least 5 more minutes.

Mix yogurt with spices.

To serve place eggplant slices on the plate, top with meat sauce and yogurt.

Serves 4.


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