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Borani Banjan

Afghani Eggplant and Yogurt Dish
Prep Time 20 minutes
Cook Time 40 minutes
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