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A delicious plate of Borani Banjan

Borani Banjan

Borani Banjan is a delicious Afghan eggplant dish featuring fried eggplant layered with a rich, spiced tomato sauce and a refreshing herbed yogurt topping. Perfect as a main course or a flavorful side.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Dish, Side Dish
Cuisine: Afghan
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs eggplant Use fresh, firm eggplants for best texture.
  • 2 tsp salt For drawing out moisture from the eggplant.
  • 1 cup frying oil (canola, vegetable, or sunflower oil) Enough for shallow frying the eggplant slices.
  • 1 tbsp olive oil For sautéing the garlic and spices.
  • 4 tsp garlic (minced) Used in the tomato sauce base.
  • 0.5 tsp cumin seeds Adds an earthy flavor to the sauce.
  • 1 tsp ground coriander A key spice for the Afghan flavor profile.
  • 0.5 tsp ground cardamom Provides a warm, aromatic note.
  • 0.5 tsp turmeric For color and a subtle earthy taste.
  • 1 tsp Aleppo pepper flakes Adds mild heat and vibrant color.
  • 14 oz canned diced tomatoes (preferably fire-roasted) Fire-roasted adds depth of flavor.
  • 4 tsp tomato paste Thickens and intensifies tomato flavor.
  • 2 tsp brown sugar (or coconut sugar) Balances the acidity of the tomatoes.
  • 0.5 tsp salt Adjust to your preference for the sauce.
  • 1 cup unsweetened plant-based yogurt For the refreshing topping; ensure it's plain.
  • 1 tsp lemon zest Brightens the yogurt topping.
  • 1 tsp garlic (finely minced) Adds a pungent kick to the yogurt.
  • 2 tsp mint (minced) Fresh mint is essential for the yogurt's aroma.
  • 2 tsp parsley (minced) Adds freshness and color to the yogurt.
  • 0.25 tsp salt To season the yogurt topping.
  • 10 g Parsley leaves For garnish; use fresh.
  • 5 g Dried mint For garnish, sprinkle lightly.
  • 50 g Red onion (very finely minced) Adds a fresh, sharp bite as a garnish.

Equipment

  • Large Frying Pan
  • Saucepan
  • Serving Dish
  • Mixing Bowls

Method
 

  1. Slice eggplant and sprinkle with salt; let sit for 30 minutes to draw out moisture.
  2. Rinse and pat dry before frying in hot oil until golden brown on both sides.
  3. In a saucepan, sauté garlic and spices in olive oil, then add diced tomatoes; simmer until thickened.
  4. Mix yogurt with lemon zest, garlic, mint, parsley, and salt.
  5. Assemble by layering yogurt, tomato sauce, and fried eggplant in a serving dish. Garnish with fresh herbs.

Notes

Feel free to adjust the level of spices to your taste. This dish is best served warm or at room temperature. It can also be prepared ahead of time.