Qorma-e Bademjan (ragoût d'aubergines afghan)

Instructions

1. Cut the aubergines into thick slices, salt them and let them sweat for 15 minutes, then rinse and dry.
2. Brown them in 2 tablespoons of hot oil, 3 minutes per side, then set aside.
3. In the same pot, fry the sliced onion with the garlic and the remaining oil until golden.
4. Add the grated tomatoes, turmeric, paprika, cumin and salt, and let reduce for 8 minutes.
5. Return the aubergines, pour in the water and simmer covered for 20 minutes over low heat.
6. Off the heat, stir in the yoghurt for a smooth sauce and serve lukewarm.