A delectable and authentic Afghan dish, Borani Banjan combines fried eggplant with a spiced tomato sauce and a tangy yogurt dressing. This versatile recipe is perfect as a main course or as a flavorful side dish.
This recipe is Budget, Gluten-Free, Vegan (with soy yogurt), and Moderately Easy, with main ingredients being Eggplant and Tomatoes.
If you’re a fan of rich, spiced dishes, this Afghan eggplant delicacy is for you. You can enjoy it with rice or naan, making it a complete meal that’s both nourishing and satisfying.
Borani Banjan Recipe
To get the full experience of Borani Banjan, make sure to garnish it with dried mint and chili flakes. The soy yogurt sauce adds a delightful tang that balances the spiciness and richness of the eggplant and tomato mixture.
Cooking the Eggplant and Tomato Mixture
- Fry sliced eggplants until golden brown and set aside.
- Sauté garlic, then add tomato paste, diced tomatoes, and seasonings.
- Add the fried eggplants, optional onion, green chili peppers, and sliced tomatoes.
- Cover and simmer for 20 minutes.
Preparing the Sauce
- Combine soy yogurt and a garlic clove.
Combine Ingredients
- Add the fried eggplants, optional sliced onion, green chili peppers, and sliced tomatoes to the pan. Cover and simmer for 20 minutes on medium-low heat.
Assembling the Dish
- Spread some sauce on the serving dish.
- Layer the eggplant mixture on top.
- Drizzle more yogurt sauce over it.
- Garnish with dried mint and chili flakes.
Borani Banjan: Afghan Eggplant Dish
This Borani Banjan is a flavorful Afghan dish that combines fried eggplant with spiced tomato sauce and a tangy soy yogurt dressing. It’s perfect for anyone looking to explore global cuisines or enjoy a hearty, plant-based meal.
Equipment
- Large frying pan
- Saucepan
Ingredients
For the Eggplant and Tomato Mixture:
- 2-3 eggplants sliced
- 4 cloves garlic minced
- 2 tbsp tomato paste
- 2 tomatoes diced
- 1 onion sliced (optional)
- 2-3 green chili peppers
- 2 tomatoes sliced
- Seasonings: Salt 1/2 tsp black pepper, 1/2 tsp turmeric
For the Sauce:
- 1 cup soy yogurt
- 1 garlic clove minced
Instructions
- Fry the Eggplants: Fry the sliced eggplants in oil until golden brown. Drain and set aside.
- Prepare the Tomato Mixture: Sauté the garlic in oil. Add tomato paste, diced tomatoes, salt, black pepper, and turmeric. Cook on high heat for 5 minutes.
- Combine Ingredients: Add the fried eggplants, optional sliced onion, green chili peppers, and sliced tomatoes to the pan. Cover and simmer for 20 minutes on medium-low heat.
- Prepare the Sauce: In a bowl, mix the soy yogurt with a minced garlic clove.
- Assemble: Spread some sauce on a serving dish. Add the eggplant mixture, and drizzle with more sauce.
- Garnish: Sprinkle dried mint and chili flakes. Serve with rice or naan.
Notes
For a different take, you can use coconut yogurt instead of soy yogurt.
You can adjust the level of spiciness by using more or fewer green chili peppers.
For added richness, you can also include a sprinkle of vegan cheese before serving.
You can adjust the level of spiciness by using more or fewer green chili peppers.
For added richness, you can also include a sprinkle of vegan cheese before serving.