a. Peel the eggplants and slice them into thin rounds.

b. Sprinkle the eggplant slices with kosher salt and let them sit for about 30 minutes to draw out excess moisture.

c. Rinse the eggplant slices and pat them dry with a paper towel.

a. Heat oil in a large skillet over medium heat.

b. Fry the eggplant slices in batches until they are golden brown and tender.

c. Remove the fried eggplant slices and place them on a plate lined with paper towels to absorb any excess oil.

a. In a separate pan, heat some oil over medium heat.

b. Add finely chopped garlic and sauté until it becomes fragrant.

c. Stir in tomato paste, turmeric, black pepper, cayenne pepper, and red pepper flakes.

d. Add the chopped tomatoes and cook until they become soft and form a thick sauce.

e. Press 3 cloves of garlic into the sauce and mix well.

a. In a baking dish, start layering the fried eggplant slices and the tomato sauce.

b. Continue layering until all the eggplant and sauce are used up.

a. In a separate bowl, combine the yogurt with grated garlic.

b. Mix well until the garlic is evenly distributed throughout the yogurt.

a. Preheat the oven to 375°F (190°C).

b. Spread the yogurt sauce evenly over the top of the layered eggplant and tomato sauce.

c. Sprinkle dried mint on top.

Serve and Enjoy:

a. Once the dish is ready, remove it from the oven and let it cool slightly.

b. Serve the Afghani Borani Banjan hot with your favorite side dishes or as a main course.

c. Enjoy the delicious blend of flavors and textures in this traditional Afghan dish.