Vegan Borani Banjan (Afghan Eggplant Recipe)
This plant-based twist on Afghanistan’s most beloved eggplant dish is rich, vibrant, and layered with bold flavors—from smoky roasted eggplant to garlicky tomato sauce and creamy dairy-free yogurt. It’s a comforting, crowd-pleasing vegan recipe that captures the soul of traditional Afghan cooking—without compromising on flavor or compassion.
🌿 What is Borani Banjan?
Borani Banjan (also spelled Bourani Banjan or Borani Badenjan) is a traditional Afghan eggplant dish made by layering tender fried (or roasted) eggplant with a garlicky tomato sauce and creamy yogurt. It’s a comforting blend of textures—soft, saucy, creamy—and typically served warm or at room temp with naan or rice.
This vegan Borani Banjan swaps out dairy yogurt for a tangy soy-based version, while roasting the eggplants instead of frying to keep things lighter without losing any of the flavor.
👩🍳 How to Make Vegan Borani Banjan
Slice and salt the eggplant to draw out bitterness. Rinse and pat dry. Arrange on a tray, drizzle with olive oil, sprinkle with salt, and roast until golden and tender.
Sauté garlic in oil, then add tomato paste, diced tomatoes, turmeric, black pepper, and salt. Cook until the tomatoes break down.
Add roasted eggplant to the sauce, then layer with onions (optional), sliced tomatoes, and green chilies. Simmer until everything is well combined.
Mix soy yogurt with grated garlic and a pinch of salt.
Spread yogurt sauce on a plate, top with the warm eggplant mixture, and garnish with dried mint, chili flakes, and fresh parsley.
🥣 How to Serve Vegan Borani Banjan
This dish is traditionally served as a warm side or main course, and it’s incredibly versatile. Here are some of my favorite ways to serve it:
- With warm Afghan naan or pita bread to scoop up every layer
- Over a bed of steamed basmati rice for a heartier meal
- With a side of cucumber salad or pickled onions for contrast
- As part of a mezze or Afghan-inspired dinner spread
Leftovers taste even better the next day once the flavors have melded—perfect for meal prep or make-ahead dinners.
🧑🍳 Tips for Making the Best Borani Banjan
- Salt the eggplants first to draw out moisture and bitterness—don’t skip this step!
- Roasting instead of frying saves oil and mess while still giving you soft, luscious eggplant.
- Layer with intention—start with tomato sauce, stack eggplant, and finish with sliced tomato and chilies for visual and flavor contrast.
- Chill the yogurt sauce ahead of time for the best flavor.
- Let it rest before serving—just 10–15 minutes helps the flavors soak in.
🌶️ Customize Your Borani Banjan
This vegan Afghan eggplant recipe is super flexible. Here are a few ways to make it your own:
- Add lentils to the tomato sauce for extra plant-based protein.
- Top with pomegranate seeds for color and tang.
- Use coconut or oat yogurt if you’re not into soy.
- Make it spicy with more green chilies or a drizzle of chili oil.
- Use fried eggplant if you’re going for a more traditional version.
📌 Borani Banjan FAQs
💚 Final Thoughts on Borani Banjan
Vegan Borani Banjan is a shining example of how plant-based eating can be deeply satisfying, culturally rich, and full of flavor. Whether you’re exploring Afghan cuisine for the first time or looking to reinvent a family favorite with a compassionate twist, this dish delivers all the comfort without compromise.
By using wholesome, cruelty-free ingredients like roasted eggplant and dairy-free yogurt, you’re not only making a delicious meal—you’re supporting a lifestyle that’s kinder to your body, the planet, and all living beings.
🌱 Ready to explore more?
If you loved this recipe, discover more nourishing, flavor-packed plant-based meals at Dr. Vegan. From easy weeknight dinners to international comfort food classics, we’ve got you covered with expert nutrition tips, wholesome recipes, and all the plant-powered inspiration you need.
Vegan Borani Banjan (Afghan Eggplant with Tomato & Yogurt Sauce)
Equipment
- Large skillet or frying pan
- Saucepan
- Mixing bowls
- Knife and Cutting Board
- Spatula
- Plate lined with paper towel (for draining eggplant)
Ingredients
For the Tomato Sauce:
- 4 cloves garlic (minced)
- 2 tbsp tomato sauce
- 2 pcs tomatoes (diced)
- 1/2 tsp turmeric
- 1/2 tsp black pepper
- salt (to taste)
- 1 pc onion (sliced)
- 2-3 pcs green chili peppers
- 2 pcs tomatoes (sliced)
For Garnish:
- dried mint
- chili flakes
- fresh parsley
Instructions
- Prep the Eggplants:– Slice eggplants and sprinkle both sides with salt. Let sit for 20 minutes to draw out bitterness. Rinse and pat dry.
- Roast the Eggplants:– Preheat oven to 200°C (390°F). Arrange slices on a baking tray, drizzle with olive oil, sprinkle with salt, and roast for 25–30 minutes until golden brown.
- Make the Tomato Sauce:– In a pan, heat a little oil and sauté the minced garlic. Add tomato paste and diced tomatoes. Season with turmeric, salt, and black pepper. Cook over high heat for about 5 minutes until tomatoes soften.
- Simmer with Layers:– Add roasted eggplants to the tomato sauce. Layer in sliced onion (optional), green chilies, and sliced tomatoes. Cover and simmer on medium-low heat for 20 minutes. Add water if needed.
- Prepare Yogurt Sauce:– Mix soy yogurt with grated garlic and a pinch of salt in a bowl
- Assemble:– Spread yogurt sauce on a serving plate. Spoon the warm eggplant-tomato mixture on top. Drizzle more yogurt if desired. Garnish with dried mint, chili flakes, and fresh parsley.
- Serve:– Enjoy warm with naan or rice!