Afghanistan: Borani Banjan

Get ready to discover the delightful flavors of Borani Banjan, a traditional Afghan dish that showcases the culinary heritage of Afghanistan. This flavorful recipe features tender slices of eggplant, a tangy tomato sauce, and a creamy yogurt topping. Borani Banjan offers a delightful combination of textures and tastes that will captivate your palate and transport you to the heart of Afghan cuisine.

In Borani Banjan, eggplant takes center stage as it is lightly fried to golden perfection, resulting in a deliciously caramelized exterior. The eggplant slices are then layered with a tangy tomato sauce infused with aromatic spices, creating a savory blend of flavors. Finally, a dollop of creamy yogurt crowns the dish, providing a refreshing balance to the robust and tangy elements.

The name “Borani Banjan” reflects the traditional Afghan use of yogurt in the dish. “Borani” refers to a yogurt-based sauce, while “Banjan” simply means eggplant. Together, they form a harmonious combination that brings together Afghan flavors in a truly satisfying way.

Borani Banjan is a versatile dish that can be enjoyed as a main course alongside Afghan bread or rice, or served as a flavorful side dish. It’s beautiful presentation, with the deep purple hues of the eggplant contrasting against the vibrant red of the tomato sauce and the creamy swirls of yogurt, adds an element of visual appeal to your dining experience.

With each bite of Borani Banjan, you’ll savor the delicate texture of the eggplant, the tangy notes of the tomato sauce, and the creamy richness of the yogurt. This dish offers a glimpse into the culinary traditions of Afghanistan, where flavors are celebrated and combined in a way that satisfies both the appetite and the soul.

So, let Borani Banjan transport you to the enchanting world of Afghan cuisine, where simple ingredients are transformed into a symphony of flavors. Whether you’re exploring new tastes or seeking to recreate the authentic flavors of Afghanistan, this recipe is sure to captivate your taste buds and leave you longing for more.

This dish by far is my favourite aubergine dish and i hope it can be yours too!

First we want to make the yogurt mixture to do this you want to combine the following ingredients until everything is mixed:

• 300g Plain full fat yogurt
• 4 cloves of garlic – Minced
• 1/2 tsp of Salt

Set aside and put in the fridge for later use

Next you want to slice your Eggplants so its around 0.5 cm thick

Note: try not to slice it too thin or it will become crispy

Next you want to heat Vegetable oil (Any neutral oil will do) in a pan. Add enough oil so the eggplants are shallow fried.

Add your egg plants and then fry until golden, like the middle image below.

Set aside on a paper towel to soak up the oil

Next, in a mixing jug/bowl combine the following ingredients:

• 2 tablespoons of tomato puree
• 1/2 cup of water

Then in a pan (with a lid) on medium heat you want to add oil, wait till it heats and fry some minced garlic until it turns golden brown.

Then add your Tomato mix and cook that on medium heat for 5 minutes.

Then add the following spices and stir to combine:

• 1 tsp salt
• 1 tsp black pepper
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander powder
• 1 tsp chili powder
• 1/2 tsp black pepper

Now you want to layer your pot with the following ingredients:

• Sliced onion
• Sliced tomatoes
• Halved Green chillies
• Sliced fried aubergine/Eggplant
• More sliced onions

And then you want to cover and cook this for 25 minutes on medium low heat.

To serve the dish spread a layer of your yogurt mixture, your Cooked aubergine mixture followed with some more yogurt.

Garnish with some Dried mint and chillies, serve with some bread and finally ENJOY!