This is an AI-generated image.

Borani Banjan

Name: Borani Banjan
Total time: 50 min
Yield: Serves 4
Cuisine: Afghanistan
Ingredients: 3 Eggplant; 2 Tomato; 1 Onion; 2 cloves Garlic; 1/2 tsp Turmeric; 1/2 tsp Chili powder; To taste Vegetable Oil; 200g Plain yogurt; 1 tsp Dried mint; 1 tsp Salt; To taste Naan

Side Dish

⏱ 50 min

👥 Serves 4

Difficulty ⭐

Fried eggplant braised in tomato sauce and topped with garlic yogurt — an Afghan starter.

📱 Open in Storage App

🚧 The Storage app is currently in development. Please check back soon.

📖 The Story Behind This Dish

Borani banjan is a popular Afghan dish of fried eggplant braised in tomato and onion sauce and topped with garlicky yogurt and dried mint. The silky eggplant paired with tangy yogurt is its hallmark, and it's eaten with naan as a starter or side.

🌆 Where it's eaten: At a family table in Kabul in summer, eggplant with yogurt, naan, and salad are laid out as the family tears naan to scoop up the eggplant.

🥕 Ingredients (serves 4)

Eggplant 3
Tomato 2
Onion 1
Garlic 2 cloves
Turmeric 1/2 tsp
Chili powder 1/2 tsp
Vegetable Oil To taste
Plain yogurt 200g
Dried mint 1 tsp
Salt 1 tsp
Naan To taste

👩‍🍳 Instructions

Slice the eggplant into 1cm rounds, salt, let stand 10 minutes, and pat dry.
Fry the eggplant on both sides in plenty of oil.
In the same pan, fry the sliced onion, then add the chopped tomato, turmeric, and chili powder and cook down.
Arrange the eggplant in the sauce, cover, and simmer 10 minutes.
Mix the yogurt with grated garlic and salt.
Spread yogurt on a plate, add the eggplant, top with more yogurt and dried mint, and serve with naan.

← More Afghanistan recipes 🗺 Explore another country