Borani banjan is a traditional Afghan dish made with tender fried eggplant, rich tomato sauce, and garlicky yogurt. This comforting and flavorful dish is finished with a drizzle of chili butter and toasted pine nuts. Perfect as a side dish or a light vegetarian main.

Why You’ll Love This Recipe:

• Authentic Flavors: Inspired by traditional Afghan flavors and textures.
• Comfort Food: Creamy, spicy, and deeply satisfying.
• Make-Ahead Friendly: Tastes even better as it sits.

Ingredients

For the Eggplants & Sauce:

• 3 eggplants, sliced into rounds
• Oil for deep frying
• 3 cloves garlic, chopped
• 1 tbsp tomato paste
• 2 tomatoes, blended with a splash of water
• 1 tsp each: cumin powder, red chili powder, turmeric powder
• 1 tsp sugar
• 2 tsp salt (adjust to taste)
• 2 tomatoes, sliced
• 1 onion, sliced
• 2 green chilies, chopped

For the Garlic Yogurt:

• 1 cup yogurt
• 1 garlic clove, crushed (or 1 tbsp garlic toum)
• Salt to taste

For the Garnish:

• 1 tbsp butter
• 1/2 tsp chili flakes
• 1/2 tsp paprika
• 1 tbsp pine nuts

Instructions

1. Fry the Eggplants:

• Slice eggplants into 1/2-inch thick rounds and salt them lightly. Let sit for 15 minutes, then pat dry.
• Heat oil in a deep pan and fry eggplant slices until golden brown. Set aside on paper towels to drain excess oil.

2. Prepare the Tomato Sauce:

• In a pan, add 2-3 tbsp of the same oil used for frying.
• Sauté chopped garlic until fragrant.
• Add tomato paste, blended tomatoes, cumin, chili powder, turmeric, sugar, and salt. Cook for 3-4 minutes.
• Layer the sauce with sliced onions, tomatoes, green chilies, and fried eggplants.
• Cover and simmer on low for 20-25 minutes until the flavors meld together.

3. Make the Garlic Yogurt:

• In a bowl, mix yogurt with crushed garlic or garlic toum and a pinch of salt. Whisk until smooth.

4. Prepare the Garnish:

• In a small pan, melt butter and add chili flakes and paprika. Let it sizzle gently.
• In another pan, lightly toast pine nuts until golden.

5. Assemble the Dish:

• Spread the garlic yogurt on a serving platter.
• Gently layer the eggplant and tomato mixture over the yogurt.
• Drizzle with the chili butter and sprinkle with toasted pine nuts.

Borani Banjan

Afghani Eggplant and Yogurt Dish

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Course Appetizer, Side Dish

Cuisine Afghani, Middle eastern

Servings 4

Calories 280 kcal

Ingredients

  

For the Eggplants & Sauce:

• 3 eggplants sliced into rounds
• Oil for deep frying
• 3 cloves garlic chopped
• 1 tbsp tomato paste
• 2 tomatoes blended with a splash of water
• 1 tsp each: cumin powder red chili powder, turmeric powder
• 1 tsp sugar
• 2 tsp salt adjust to taste
• 2 tomatoes sliced
• 1 onion sliced
• 2 green chilies chopped

For the Garlic Yogurt:

• 1 cup yogurt
• 1 garlic clove crushed (or 1 tbsp garlic toum)
• Salt to taste

For the Garnish:

• 1 tbsp butter
• 1/2 tsp chili flakes
• 1/2 tsp paprika
• 1 tbsp pine nuts

Instructions

 

• Slice eggplants into 1/2-inch thick rounds and salt them lightly. Let sit for 15 minutes, then pat dry.
• Heat oil in a deep pan and fry eggplant slices until golden brown. Set aside on paper towels to drain excess oil.
• In a pan, add 2-3 tbsp of the same oil used for frying.
• Sauté chopped garlic until fragrant.
• Add tomato paste, blended tomatoes, cumin, chili powder, turmeric, sugar, and salt. Cook for 3-4 minutes.
• Layer the sauce with sliced onions, tomatoes, green chilies, and fried eggplants.
• Cover and simmer on low for 20-25 minutes until the flavors meld together.
• In a bowl, mix yogurt with crushed garlic or garlic toum and a pinch of salt. Whisk until smooth.
• In a small pan, melt butter and add chili flakes and paprika. Let it sizzle gently.
• In another pan, lightly toast pine nuts until golden.
• Spread the garlic yogurt on a serving platter.
• Gently layer the eggplant and tomato mixture over the yogurt.
• Drizzle with the chili butter and sprinkle with toasted pine nuts.

Keyword afghani classic, borani banjan, eggplant dishes, vegetarian