Browned Eggplant/Aubergine With Yogurt

In medieval times, pairing fried eggplant with yogurt was a popular way of consuming eggplant as a side dish. It still is our favorite. In al-Baghdadi’s thirteenth-century cookbook, Buran (named after Buran, wife of Abbasid Caliph al-Ma’moun) was composed of fried eggplant, peeled and mashed, mixed with garlic, coriander, salt, and thick yogurt. It was served with fried meatballs. In the same cookbook, another recipe called badhinjan bil laban (eggplant and yogurt) is prepared