Afghan Borani Banjan (Eggplant with Yogurt)

About This Recipe

Borani banjan is one of Afghanistan's most popular vegetable preparations and a cornerstone of Afghan home cooking. Sliced eggplant is fried until golden and tender, then layered with a fragrant tomato sauce spiced with garlic and coriander, and topped with cool, garlicky yogurt and dried mint. The contrast of textures and temperatures makes it extraordinary.

Ingredients

Serves 4

• 2 largeeggplants, sliced into 1cm rounds
• 4 mediumtomatoes, chopped
• 1 mediumonion, chopped
• 4 clovesgarlic, minced
• 1 tspcoriander
• 1/2 tspcayenne
• 1 tspsalt
• 1/3 cupvegetable oil (for frying)
• 1.5 cupsplain yogurt
• 2 clovesgarlic, minced (for yogurt)
• 1 tspdried mint

Instructions

1. 1

   Salt and fry the eggplant

   Salt eggplant slices and let sit 15 minutes. Pat dry. Fry in oil in batches until golden on both sides. Drain.

2. 2

   Make the tomato sauce

   In the same pan, sauté onion and garlic. Add tomatoes, coriander, cayenne, and salt. Cook until sauce thickens, about 10 minutes.

3. 3

   Make the yogurt

   Mix yogurt with garlic and a pinch of salt.

4. 4

   Assemble

   Spread half the yogurt on a serving platter. Layer eggplant slices. Spoon tomato sauce over. Top with remaining yogurt.

5. 5

   Garnish and serve

   Sprinkle dried mint over the top. Serve with non (flatbread) or rice.

Variations

• •

  Add a layer of caramelized onions

• •

  Include fried green peppers alongside the eggplant

• •

  Make with zucchini instead of eggplant

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Refrigerate up to 3 days. Add yogurt fresh when serving.

Frequently Asked Questions