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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 easy way to prepare Borani Banjan, a delicious Afghan eggplant dish. It's perfect for a flavorful weeknight meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 280 kcal

Equipment

  • oven
  • baking sheet
  • large skillet
  • small bowl

Ingredients
  

Main Ingredients

  • 2 medium eggplants sliced into 1/2-inch rounds
  • 1/4 cup olive oil
  • 1 large onions chopped
  • 3 minced garlic cloves
  • 1 can canned diced tomatoes 14.5 oz
  • 1/2 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup yogurt plain
  • 2 tablespoons fresh mint chopped

Spices

  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon chili powder optional

Instructions
 

Preparation

  • Preheat oven to 400°F (200°C) and slice eggplants into 1/2-inch rounds.
  • Place eggplant slices on a baking sheet, drizzle with olive oil, and bake for 20-25 minutes until tender and golden brown.

Cooking the Sauce

  • In a large skillet over medium heat, sauté chopped onions in olive oil until softened.
  • Add minced garlic and cook for another minute until fragrant.
  • Stir in canned diced tomatoes, water, salt, pepper, turmeric, coriander, and chili powder (if using).
  • Bring the sauce to a simmer and cook for 10-15 minutes, allowing it to thicken slightly.

Assembly and Serving

  • Gently add roasted eggplant slices to the sauce and stir to coat.
  • In a small bowl, whisk together plain yogurt and chopped fresh mint.
  • Serve Borani Banjan warm, topped with the mint yogurt.

Notes

For extra flavor, you can add a pinch of dried fenugreek leaves to the sauce. This dish can be served as a side or a light main course with rice or bread.