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borani banjan
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Vegan Borani Banjan (Afghan Eggplant with Tomato & Yogurt Sauce)

A comforting, plant-based version of the classic Afghan dish Borani Banjan, featuring layers of tender pan-fried eggplant, spiced tomato sauce, and creamy garlicky soy yogurt. Finished with fresh herbs and dried mint, it’s a rich, flavor-packed meal perfect for sharing.
Course Main Course, Side Dish
Cuisine Afghan, Middle Eastern
Keyword Afghan eggplant recipe, dairy-free borani banjan, soy yogurt eggplant recipe, vegan borani banjan, vegan Middle Eastern dishes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 109kcal
Cost $8–10 USD

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 Eggplants:

For the Tomato Sauce:

For the Yogurt Sauce:

  • 1 cup soy yogurt
  • 1 clove garlic (grated)
  • salt (to taste)

For Garnish:

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!

Nutrition

Calories: 109kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 46mg | Potassium: 51mg | Fiber: 1g | Sugar: 3g | Vitamin A: 43IU | Vitamin C: 10mg | Calcium: 85mg | Iron: 0.3mg