Afghan
Borani Banjan
Tender fried eggplant is layered with a garlicky tomato sauce, then finished with cool Afghan yogurt and dried mint. It is traditionally served warm or at room temperature with naan for scooping up the sauce.
Ingredients
- Eggplants2 medium, about 500g
- Salt1 1/2 tsp, divided
- Neutral oil1/2 cup, for frying
- Yellow onion1 small, thinly sliced
- Garlic4 cloves, minced and divided
- Tomatoes2 medium, finely chopped
- Tomato paste1 tbsp
- Green chili1 small, slit or finely chopped
- Ground turmeric1/2 tsp
- Ground coriander1/2 tsp
- Black pepper1/4 tsp
- Water1/3 cup
- Plain thick yogurt or chaka1 cup
- Dried mint1 tsp
- Fresh cilantro2 tbsp, chopped
Method
- Trim the eggplants and peel them in alternating strips, then slice lengthwise into 1/2-inch thick pieces.
- Sprinkle the eggplant slices with 1 tsp salt and let them rest in a colander for 15 minutes to draw out moisture.
- Pat the eggplant very dry with a clean towel.
- Heat the oil in a wide frying pan over medium-high heat and fry the eggplant in batches until deep golden and soft on both sides.
- Transfer the fried eggplant to a plate lined with paper towel and reserve 2 tbsp of the frying oil in the pan.
- Add the sliced onion to the pan and cook over medium heat until soft and lightly golden.
- Stir in 2 minced garlic cloves, the tomato paste, turmeric, coriander, black pepper, and green chili, and cook for 1 minute until fragrant.
- Add the chopped tomatoes, 1/2 tsp salt, and water, then simmer for 8 to 10 minutes until the tomatoes break down into a thick sauce.
- Lay the fried eggplant slices into the tomato sauce, spoon some sauce over the top, cover, and simmer gently for 10 minutes so the eggplant absorbs the flavor.
- Mix the yogurt with the remaining 2 minced garlic cloves, dried mint, and a pinch of salt until smooth.
- Spread half of the garlic yogurt on a serving plate, arrange the hot eggplant and tomato sauce over it, then drizzle the remaining yogurt on top.
- Scatter with chopped cilantro and a little extra dried mint, then serve warm or at room temperature with Afghan naan.
Common questions
Can I substitute the yogurt or chaka with something else if I don't have it?
Yes. Use full-fat plain Greek yogurt thinned with a little water, or strain regular yogurt for 30–60 minutes to make it thicker. For a dairy-free version, try unsweetened coconut yogurt, though the flavor will be less traditional.
How long does Borani Banjan take from start to finish?
Plan for about 35–45 minutes total. Salting the eggplant takes 15 minutes, frying it about 10–15 minutes in batches, and the onion-tomato sauce about 15 minutes including simmering.
What are the most common mistakes when making this dish?
The biggest mistake is not drying the eggplant well after salting, which causes splattering and soggy slices. Also avoid overcrowding the pan, undercooking the sauce, or skipping the oil reserved for the tomato base.
How should I store leftovers, and how long do they keep?
Store the eggplant and sauce in an airtight container in the refrigerator for up to 3 days. Keep the yogurt topping separate and add it only when serving. Reheat gently so the eggplant doesn’t turn mushy.
What should I serve with Borani Banjan?
Serve it warm with flatbread, naan, or rice. A spoonful of thick yogurt or chaka on top is traditional, and extra dried mint adds freshness. It also works well as part of a mezze-style meal.