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.
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.