Go Back
A close-up of a serving of Borani Banjan, an Afghan eggplant dish

Quick way to grow the perfect Borani Banjan

This recipe provides a quick and delicious way to prepare Borani Banjan, a flavorful Afghan eggplant dish. It's perfect for a weeknight meal or a special occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 medium eggplants
  • 3 medium tomatoes
  • 1 large onions
  • 4 garlic cloves
  • 1 cup yogurt
  • 3 tbsp oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp turmeric
  • 2 tbsp fresh cilantro chopped

Equipment

  • large pan
  • knife
  • cutting board
  • serving dish
  • whisk

Method
 

Preparation
  1. Slice the eggplants into 1/2 inch thick rounds, sprinkle with salt, and let them sit for 15 minutes to draw out moisture, then pat dry.
  2. Dice the tomatoes and chop the onions and garlic finely.
Cooking
  1. Heat oil in a large pan over medium heat and fry the eggplant slices until golden brown on both sides, then remove and set aside.
  2. In the same pan, sauté the chopped onions until translucent, then add the garlic and cook for another minute until fragrant.
  3. Stir in the diced tomatoes, salt, pepper, and turmeric, and cook for about 5-7 minutes until the tomatoes soften and create a sauce.
  4. Return the fried eggplant slices to the pan, arranging them in a single layer if possible, and gently simmer for 10-15 minutes, allowing the flavors to meld.
  5. While the eggplant simmers, whisk the yogurt until smooth and creamy.
Serving
  1. Transfer the Borani Banjan to a serving dish, drizzle with the whisked yogurt, and garnish with fresh cilantro.
  2. Serve hot with rice or naan bread for a complete and satisfying meal.

Notes

For extra flavor, you can add a pinch of cayenne pepper to the tomato sauce. Adjust the amount of yogurt according to your preference.