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.
Nutrition
Calories: 275kcal