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Afghani Borani Banjan Recipe

Afghani Borani Banjan

138kcal
5 from 1 vote
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Prep 45 minutes
Cook 30 minutes
Total 1 hour 15 minutes
The Afghani Borani Banjan Recipe is a traditional dish from Afghanistan that features layers of fried eggplant and a tangy tomato-based sauce.
Servings 8 People
Course Appetizer, Side Dish
Cuisine Afghani

Ingredients

Eggplant
  • 2 eggplants medium size and peeled
  • 6 cloves cloves large garlic finely chopped
  • 2 teaspoons kosher salt plus more
  • Oil for frying
  • 6 cloves garlic pressed and divided
  • 1 tablespoon tomato paste
  • ½ teaspoon turmeric
  • ¼ teaspoon black pepper
  • 3/4 teaspoon cayenne pepper
  • 9 tomatoes medium sixze and chopped
  • ¼ teaspoon red pepper flakes
  • 1 cup yogurt
  • 2 teaspoons mint for topping dried
Yogurt sauce
  • 3 cup yogurt greek or plain
  • 3 teaspoon garlic grated
  • dried mint to sprinkle

Method

Prepare the Eggplant:
  1. a. Peel the eggplants and slice them into thin rounds.
  2. b. Sprinkle the eggplant slices with kosher salt and let them sit for about 30 minutes to draw out excess moisture.
  3. c. Rinse the eggplant slices and pat them dry with a paper towel.
Fry the Eggplant:
  1. a. Heat oil in a large skillet over medium heat.
  2. b. Fry the eggplant slices in batches until they are golden brown and tender.
  3. c. Remove the fried eggplant slices and place them on a plate lined with paper towels to absorb any excess oil.
Make the Tomato Sauce:
  1. a. In a separate pan, heat some oil over medium heat.
  2. b. Add finely chopped garlic and sauté until it becomes fragrant.
  3. c. Stir in tomato paste, turmeric, black pepper, cayenne pepper, and red pepper flakes.
  4. d. Add the chopped tomatoes and cook until they become soft and form a thick sauce.
  5. e. Press 3 cloves of garlic into the sauce and mix well.
Assemble the Layers:
  1. a. In a baking dish, start layering the fried eggplant slices and the tomato sauce.
  2. b. Continue layering until all the eggplant and sauce are used up.
Make the Yogurt Sauce:
  1. a. In a separate bowl, combine the yogurt with grated garlic.
  2. b. Mix well until the garlic is evenly distributed throughout the yogurt.
Bake the Dish:
  1. a. Preheat the oven to 375°F (190°C).
  2. b. Spread the yogurt sauce evenly over the top of the layered eggplant and tomato sauce.
  3. c. Sprinkle dried mint on top.
Bake the dish in the preheated oven for about 30 minutes or until it is heated through and the flavors have melded together.
  1. Serve and Enjoy:
  2. a. Once the dish is ready, remove it from the oven and let it cool slightly.
  3. b. Serve the Afghani Borani Banjan hot with your favorite side dishes or as a main course.
  4. c. Enjoy the delicious blend of flavors and textures in this traditional Afghan dish.

Nutrition

Calories138kcalCarbohydrates20gProtein7gFat5gSaturated Fat3gPolyunsaturated Fat0.4gMonounsaturated Fat1gTrans Fat0.003gCholesterol16mgSodium667mgPotassium831mgFiber6gSugar14gVitamin A1430IUVitamin C24mgCalcium185mgIron1mg

Notes

a. Ensure the eggplant slices are evenly thin for consistent frying.
b. Pat dry the eggplant slices after salting to remove excess moisture.
c. Use a deep skillet for frying to avoid splattering.
d. Prepare the tomato sauce in advance for quicker assembly.
e. Adjust the spice levels to suit your taste preferences.
f. Serve the dish with a side of fresh yogurt and naan bread for a complete meal.

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