Borani Banjan (Afghan Eggplant with Yogurt)
Borani banjan is a classic Afghan eggplant dish. Fried eggplant simmers in a spiced tomato sauce and is served over cool garlicky yogurt with dried mint. Vegetarian, easy, and perfect with warm flatbread.
Servings: 4
Ingredients
To Fry The Eggplant
- 1/4 cup neutral oil such as avocado oil, for frying
- 2 Italian eggplants sliced into ½ inch rounds
Tomato Sauce
- 2 tbsp neutral oil such as avocado oil
- 4 tomatoes finely diced
- 6 cloves garlic minced
- 2 tbsp tomato paste
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp turmeric to taste
- 1 cup water
- 2 tomatoes sliced
Yogurt Sauce
- 2 cups whole milk plain yogurt
- 1 garlic clove grated or minced
- 1/2 tsp kosher salt
- 1½ tsp dried mint
Instructions
- Heat oil in a large skillet over high heat. Fry the eggplant slices in batches until golden brown on both sides, this would take about 5-7 minutes. Do not crowd the pan. There is no need for the eggplants to cook completely at this stage. Transfer to a cooling rack placed on a baking sheet and set aside.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add the diced tomatoes and cook for 4 to 5 minutes until they begin to break down. Add the minced garlic and cook 1 to 2 minutes more until fragrant.
- Stir in the tomato paste, salt, black pepper, turmeric, and water. Cover and cook for about 15 minutes, mashing the tomatoes with the back of a spoon as they soften, until you have a thick rustic sauce.
- Arrange the fried eggplant in the sauce and top with the sliced tomatoes. Spoon some sauce over the top, cover, and cook another 10 to 15 minutes until the eggplant is very tender and the tomato slices have softened.
- In a bowl, stir together the yogurt, grated garlic, salt, and dried mint until smooth.
- Spread the yogurt across a serving platter. Spoon the warm eggplant and tomato sauce over the yogurt and serve immediately with warm bread.
Notes
- Fresh summer eggplant does not need salting. If your eggplant is seedy or out of season, salt the slices, let them sweat 20 to 30 minutes, then pat completely dry before frying.
- Fry over high heat for color only. The eggplant finishes cooking in the sauce.
- To roast instead of fry, brush the slices with oil and roast at 425°F for 20 to 25 minutes. To air fry, cook at 400°F for 12 to 15 minutes.
- Use whole milk yogurt for the base. Low fat yogurt is too thin.
- Dried mint and fresh mint are not interchangeable in this recipe.
- The eggplant and sauce keep in the fridge for up to 4 days. Assemble with the yogurt just before serving.
Nutrition
Calories: 363kcal | Carbohydrates: 30g | Protein: 9g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 5g | Cholesterol: 16mg | Sodium: 1010mg | Potassium: 1261mg | Fiber: 10g | Sugar: 20g | Vitamin A: 1855IU | Vitamin C: 34mg | Calcium: 206mg | Iron: 2mg