The Outpost: Luscious Layered Afghan Eggplant Recipe 🥁🥁🥁1/2
/Year Released: 2020
Directed by: Rod Lurie
Starring: Scott Eastwood, Caleb Landry Jones, Milo Gibson, Orlando Bloom
(R, 123 min.)
Genre: Action, Drama
“Aren’t we supposed to be on the top of the mountain to win this thing?” New soldier landing at Combat Outpost Keating
The Outpost has been compared to 2001’s Black Hawk Down, which right away tells you it is down and dirty, showcasing individual heroism in a horrendous battle brought about by top down military and political malfeasance.
A little like Dunkirk, but not nearly so upbeat.
The film story is based on the bravery of a small unit of U.S. soldiers, alone at the remote Combat Outpost Keating. The Battle of Kamdesh, as it was known, was the bloodiest American engagement of the Afghan War in 2009 and Bravo Troop 3-61 CAV became one of the most decorated units of the 19-year conflict.
It was located deep in the valley of three mountains in Afghanistan, battles to defend against an overwhelming force of Taliban fighters in a coordinated attack.
And if we are to get into the details, it is even more devastating. Camera work lets us join a handful of new recruits in the first vertigo-inducing scene taking a handful of new recruits to their quarters deep within a ring of desolate mountains.
“Aren’t we supposed to be on the top of the mountain to win this thing?” one of them asks. But you see, they are not there to win a battle, but the hearts of minds of the Afghan people.
“Our job is to separate the Taliban and the ordinary people,” the earnest Captain Keating (Orlando Bloom) tells them.
But the soldiers are more realistic, and sadly, more accurate, as well.
“We want their hearts and minds. They want our blood and guts.”
And that gets to the crux of the film and its gut-wrenching lament:
How on Earth anyone would put soldiers so brazenly in harm’s way; the reasoning behind keeping them so woefully under-resourced; the absurdity of asking the U.S. military to act as both aggressor and diplomat? –Ann Hornaday
In fact, even before the looming battle comes, the upper brass has already decided to abandon the post, which has become nothing more than a target rich environment for the Taliban surrounding the encampment.
A fact the very savvy Staff Sergeant Clint Romesha (Scott Eastwood) has already figured out.
“Every time they take a pot shot at us, they’re figuring us out. When the big one comes, they’ll have us dialed in.”
Clint Eastwood’s son, Scott, has the meatiest role, and it is a pleasure to see him on screen in this current release, which was supposed to be featured during last year’s South by Southwest Film Festival in Austin, Texas, but was cancelled due to COVID.
Scott shares the same leading man looks, his no-nonsense style, and perhaps a bit of his dad’s throaty menace. When he decides to defy orders that tell the men to wait like sitting ducks for reinforcements that are hours away, we know we have another unconventional hero. Other critics note his performance as well:
Eastwood is particularly solid, giving a performance that is so reminiscent of his father’s youth that one can almost close their eyes and hear Clint. (Try it when he says, “No. Not today.” It almost sounds like young Clint dubbed the line.) –Brian Tallerico
And other legendary offspring are sprinkled throughout as well. Mel’s son Milo Gibson, has a brief appearance as Captain Robert Yllescas, sporting his dad’s impressive build and presence, even if we do not get to see much of him.
Famed actor and director Richard Attenborough [The Great Escape (1963), A Bridge Too Far (1977). Gandhi (1982), Jurassic Park (1993)] stops by via his grandson Will, one of the soldiers holding down the fort as well.
Orland Bloom gets top billing and certainly merits praise for his fine portrayal of the humane and stalwart Captain Keating, but his time on screen is pretty limited, and this top billing seems a marketing move, since so many of the other fine actors are not as well known.
Texas born Caleb Landry Jones gets inside the skin of reluctant hero and Medal of Honor winner Ty Carter, bringing his wired and weird energy to the part as he continues his film career as the “Best Supporting oddball.”
The battle scenes are up close and personal. Bloody and brutal, too, enhanced by hand held cameras and multiple long takes through the cavernous barracks or vulnerable perimeter outside. Critic Frank Scheck cautions viewers not to get too emotionally attached to any of the soldiers, “since several of them don't make it past the 30-minute mark.”
Certainly an ode to the heroic men who battled just to survive, but also a sad statement about the top down military style that expected soldier diplomats to do the impossible.
Be warned, but try not to be put off by the profanity laden dialogue that hits the audience in a barrage from the moment the film begins, long before the real bullets start flying. Different Drummer almost decided to scrap the $2.99 Amazon streaming rental at first and shut it down, but I persevered and after a while filtered the coarse language out.
Not for the faint of heart, but an authentic and bitter taste of what we send our young soldiers to do all too often. Watch it and weep.
–Kathy Borich
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Trailer
Film-Loving Foodie
Before things get completely out of control, the men of Combat Outpost Keating meet regularly with the local village elders, hoping to lure them away from the influence of the Taliban. As part of that, the soldiers often eat the simple Afghan dishes prepared by villagers.
Here is a special local afghan dish that is quite delicious, their version of Lasagna or Eggplant Parmesan to this Italian cook.
Perfect any time of year.
Luscious Layered Afghan Eggplant (Borani Banjan )
This is a luscious, rustic dish using summer’s best ingredients. As the eggplant and tomato bake all the flavors and textures melt together. When it’s done, the whole thing is covered with garlic-spiked yogurt and served with flat bread for scooping up all the last bits of deliciousness. Next time I plan to turn the elegance factor up a notch by baking these in individual crocks and setting them out as single-serving side dishes.
Borani Banjan is a delicious Afghani dish that is made with layers of roasted eggplants and tomato sauce. It is baked and then topped with garlicky Greek yogurt for a decadent finish. Enjoy. –Katie
Ingredients
4 medium size Chinese eggplants (or 2 medium Italian eggplants)
2 tbsp. olive oil, divided
1 1/2 tsp. Kosher salt , divided
3 medium tomatoes, cut in 1/3-inch thick slices
8 medium cloves garlic, minced
1 tsp. ground turmeric
1 tsp. ground curry powder
1 tsp. paprika
½ tsp. ground black pepper
2 1/2 tablespoons tomato paste
1 ½ cup chicken broth
1 cup chopped fresh cilantro
1 cup Greek-style yogurt
1 tsp. garlic salt
Directions
Set the oven to broil.
Slice off the ends of the eggplants and cut them in half lengthwise. Cut each halve crosswise in 1/3-inch thick slices. Arrange the eggplant slices on two baking sheets, drizzle with 1 tbsp. of the olive oil and sprinkle with ½ tsp. of the salt. Set the baking sheets under the broiler and cook for a few minutes on each side until they brown lightly. Remove from oven and turn the heat down to 375 degrees.
Heat the remaining tablespoon of olive oil in a medium pan and sauté the garlic over medium heat for about 2 minutes. Don’t let it brown. Add the remaining 1 tsp. salt, turmeric, curry, paprika, pepper, and tomato paste. Stir this mixture together and cook for another minute. Add the chicken broth to the pan, stir, and turn the heat to high. When the liquid boils, turn it down and let it simmer for 5 minutes, stirring regularly.
Pour 1/3 of the liquid into a 9x12-inch baking dish (a little smaller is fine too) and spread it across the bottom. Arrange half the eggplant on top of the sauce. Sprinkle half the cilantro over the eggplant and then layer half the tomato slices evenly on the eggplant. Pour on another third of the sauce. Repeat the layering with the remaining eggplant, cilantro, and tomatoes. Finish the dish by drizzling the last of the sauce over the vegetables, making sure to coat all of the pieces.
Cover the dish tightly with aluminum foil and place it in the oven for 40 minutes. Remove the foil and cook another 5 minutes
Mix together the Greek yogurt and garlic salt. Pour the yogurt sauce over the eggplant and serve with pita or nan bread.
Serves four to six.
Adapted from a recipe by Zohra Ghilzai
