Borani Banjan translates to “Eggplant with Yogurt” in English.

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Dish of Borani Banjan with eggplant and yogurt served in a bowl
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why make this recipe

Borani Banjan is a delightful dish that brings together the comforting flavors of eggplant and yogurt. This recipe is popular in Afghan cuisine and is loved by many for its rich taste and smooth texture. The blend of spices and fresh herbs adds depth and vibrancy, making it perfect as a side dish or a main course. It’s a great way to enjoy eggplant and can be served warm or at room temperature.

how to make Borani Banjan

Ingredients:

  • 2 lbs eggplant
  • 2 teaspoons salt
  • 1 cup frying oil (canola, vegetable, or sunflower oil)
  • 1 tablespoon olive oil
  • 4 teaspoons garlic (minced)
  • ½ teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cardamom
  • ½ teaspoon turmeric
  • 1 teaspoon Aleppo pepper flakes
  • 14 oz canned diced tomatoes (preferably fire-roasted)
  • 4 teaspoons tomato paste
  • 2 teaspoons brown sugar (or coconut sugar)
  • ½ teaspoon salt (or to taste)
  • 1 cup unsweetened plant-based yogurt
  • 1 teaspoon lemon zest
  • 1 teaspoon garlic (finely minced)
  • 2 teaspoons mint (minced)
  • 2 teaspoons parsley (minced)
  • ¼ teaspoon salt
  • Parsley leaves
  • Dried mint
  • Red onion (very finely minced)

Directions:

  1. Slice the eggplants and sprinkle them with salt. Let them sit for about 30 minutes to draw out moisture.
  2. Rinse the eggplants and pat them dry with a towel. Heat oil in a pan and fry the eggplant slices until golden brown on both sides.
  3. In a saucepan, heat olive oil and sauté the minced garlic and spices. Then, add the diced tomatoes and let it simmer until the sauce thickens.
  4. In a bowl, mix together the yogurt, lemon zest, minced garlic, mint, parsley, and salt.
  5. To assemble, layer the yogurt mixture, tomato sauce, and fried eggplant in a serving dish. Garnish with fresh herbs.
Borani Banjan translates to "Eggplant with Yogurt" in English.

how to serve Borani Banjan

Borani Banjan can be served warm or at room temperature. It pairs well with flatbreads, rice, or even on its own as a hearty appetizer. Garnish with parsley leaves, dried mint, and a sprinkle of finely minced red onion for an extra touch of flavor.

how to store Borani Banjan

Leftovers of Borani Banjan can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a pan or microwave. If the yogurt sauce has separated, give it a good stir before serving again.

tips to make Borani Banjan

  • For extra crispy eggplants, make sure to dry them thoroughly after rinsing.
  • You can customize the level of spices according to your taste. Add more Aleppo pepper if you like it spicy!
  • Serve it with crusty bread to soak up the delicious sauce.

variation (if any)

Feel free to add other vegetables like zucchini or bell peppers for a more colorful dish. You can also use different herbs like cilantro for a different flavor twist.

FAQs


  1. Can I make Borani Banjan ahead of time?
    Yes, you can prepare the components in advance and assemble them just before serving.



  2. Is Borani Banjan vegan?
    Yes, by using plant-based yogurt, this dish can be enjoyed by vegans.



  3. What can I serve with Borani Banjan?
    It goes great with rice, naan, or any other bread, and can also be served alongside salads for a complete meal.


Borani Banjan

Borani Banjan is a delightful Afghan dish featuring eggplant and yogurt, enriched with spices and herbs. Perfect as a side or main course, it can be enjoyed warm or at room temperature.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course, Side Dish
Cuisine Afghan
Servings 6 servings
Calories 200 kcal

Ingredients
  

Eggplant Preparation

  • 2 lbs eggplant Sliced and salted
  • 2 teaspoons salt For drawing out moisture from eggplant
  • 1 cup frying oil (canola, vegetable, or sunflower oil) For frying eggplant

Flavor Base

  • 1 tablespoon olive oil For sautéing
  • 4 teaspoons garlic (minced)
  • ½ teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cardamom
  • ½ teaspoon turmeric
  • 1 teaspoon Aleppo pepper flakes
  • 14 oz canned diced tomatoes (preferably fire-roasted)
  • 4 teaspoons tomato paste
  • 2 teaspoons brown sugar (or coconut sugar)
  • ½ teaspoon salt (or to taste)

Yogurt Mixture

  • 1 cup unsweetened plant-based yogurt
  • 1 teaspoon lemon zest
  • 1 teaspoon garlic (finely minced)
  • 2 teaspoons mint (minced)
  • 2 teaspoons parsley (minced)
  • ¼ teaspoon salt

Garnish

  • Parsley leaves
  • Dried mint
  • Red onion (very finely minced)

Instructions
 

Preparation

  • Slice the eggplants and sprinkle them with salt. Let them sit for about 30 minutes to draw out moisture.
  • Rinse the eggplants and pat them dry with a towel.

Cooking

  • Heat oil in a pan and fry the eggplant slices until golden brown on both sides.
  • In a saucepan, heat olive oil and sauté the minced garlic and spices.
  • Add the diced tomatoes and let it simmer until the sauce thickens.

Assembly

  • In a bowl, mix together the yogurt, lemon zest, minced garlic, mint, parsley, and salt.
  • Layer the yogurt mixture, tomato sauce, and fried eggplant in a serving dish.
  • Garnish with fresh herbs.

Notes

For extra crispy eggplants, make sure to dry them thoroughly after rinsing. You can customize the level of spices according to your taste. Serve it with crusty bread to soak up the delicious sauce.
Keyword Borani Banjan, Eggplant, Spicy, Vegetarian, Yogurt