作法
- 茄子片兩面抹鹽，置於濾網中靜置 20 分鐘。鹽會釋出水分，避免茄子吸太多油。擦乾。
- 寬底鍋中以中大火加熱食用油。茄子分批每面煎 3 分鐘至深金黃軟嫩。撈起置於網架瀝油。
- 製作番茄醬：同一只鍋留 1 大匙油，將洋蔥片煮 5 分鐘。加入蒜末爆香 60 秒。加入番茄泥、番茄糊、孜然、喀什米爾辣椒粉、肉桂、鹽與糖，文火煮 10 分鐘至濃稠。
- 優格與蒜末、鹽攪拌均勻。冷藏備用。
- 層疊組合：寬盤中先鋪一半番茄醬，再鋪一半煎好的茄子，淋上一半優格醬，撒上 1 大匙乾燥薄荷。重複疊上：番茄醬、茄子、優格醬、乾燥薄荷。
- 撒上新鮮薄荷葉裝飾。室溫搭配饢餅或米飯享用。冷藏可保存 3 天，風味會隨時間更融合。
Common questions
Can 茄子優格層疊（Burani Banjan） be made ahead?
茄子優格層疊（Burani Banjan） is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 35 minutes.
Is 茄子優格層疊（Burani Banjan） spicy?
茄子優格層疊（Burani Banjan） as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 茄子優格層疊（Burani Banjan） vegetarian or gluten-free?
茄子優格層疊（Burani Banjan） is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 茄子優格層疊（Burani Banjan） to make at home?
茄子優格層疊（Burani Banjan） sits at intermediate difficulty — total time about 65 minutes. The ingredients are not unusual but the timing requires attention.
Can 茄子優格層疊（Burani Banjan） be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
茄子優格層疊是阿富汗的素食代表料理—幾乎每場阿富汗家宴、宴會與開齋節餐桌都看得到，常作為羊肉料理的蔬菜配菜。茄子層疊番茄醬與優格的手法在波斯與突厥茄子料理中很普遍；阿富汗版以乾燥薄荷作為招牌裝飾。這道菜既適合素食者，份量也足以搭配麵包成為一頓完整餐食。
