Afghan Aubergine and Yogurt Bake (Borani Banjan-Style)

About This Recipe

This casserole is inspired by borani banjan, a much-loved Afghan dish of fried eggplant layered with a garlicky tomato sauce and topped with a tangy yogurt-mint sauce, traditionally served as a side or light vegetarian main. Frying the eggplant slices first, rather than simply baking them raw into the casserole, is what gives borani banjan its characteristic soft, almost creamy texture and prevents the vegetable from turning watery once baked. The tomato sauce should be simmered until noticeably thickened before layering, since a thin sauce will make the eggplant slices slide apart rather than hold together when served. The yogurt topping, loaded with fresh mint and a good amount of garlic, is spooned on cold or at room temperature after baking — this contrast between the warm, saucy eggplant and the cool yogurt is the whole point of the dish. Served with warm bread for scooping, this casserole captures the essential character of borani banjan even in a slightly simplified, baked format designed to come together with less hands-on frying than the traditional stovetop method.

Ingredients

Serves 4

• 2large eggplants(sliced into 1cm rounds)
• 0.5 cupoil(for frying)
• 1onion(diced)
• 5 clovesgarlic(minced, divided)
• 400 gcanned crushed tomatoes
• 0.5 tspturmeric
• 0.25 tspchili flakes
• 1.5 tspfine sea salt(divided)
• 1.5 cupsplain yogurt
• 0.33 cupmint(chopped)

Instructions

1. 1

   Salt the eggplant

   Salt the eggplant slices and let sit 15 minutes to draw out excess moisture, then pat dry with paper towels.

2. 2

   Fry the eggplant

   Heat oil in a skillet over medium heat. Fry eggplant slices in batches, 3-4 minutes per side, until golden and tender. Drain on paper towels.

   Don't crowd the pan when frying — overcrowded eggplant steams instead of browning and won't hold its shape as well in the casserole.

3. 3

   Make the tomato sauce

   In a saucepan, cook onion in a little of the frying oil for 6 minutes until soft, then add half the garlic, turmeric and chili flakes, cooking 1 minute. Stir in crushed tomatoes and 1 teaspoon salt, and simmer 10 minutes until thickened.

4. 4

   Layer the casserole

   In a baking dish, layer fried eggplant and tomato sauce alternately, finishing with a layer of sauce on top.

5. 5

   Bake

   Bake at 190°C (375°F) for 20-25 minutes until bubbling and heated through.

6. 6

   Make the yogurt topping and serve

   While the casserole bakes, whisk yogurt with remaining garlic, mint and remaining salt. Once the casserole is out of the oven, let it cool slightly, then spoon the yogurt sauce generously over the top before serving.

Variations

• •

  Add a layer of sautéed ground lamb between the eggplant and sauce for a heartier, more traditional variation.

• •

  Use zucchini in place of half the eggplant for a lighter version.

• •

  Top with toasted pine nuts for extra texture and richness.

Storage

Refrigerate the eggplant and tomato layers separately from the yogurt sauce up to 3 days. Reheat the eggplant portion in a 160°C (325°F) oven, then top with fresh cold yogurt sauce just before serving.

Frequently Asked Questions