Borani Banjan is a traditional Afghan appetizer or side dish that consists of a lip-smackingly delicious tomato and eggplant base, topped with dollops of garlicky yogurt. You can eat it with rice, but I’ve always seen it enjoyed scooped up with warm Afghan naan (I believe it is also called Naan-e-Barbari, but please correct me if I am wrong). It’s bursting with flavor, and can bring around even the staunchest of eggplant-haters!
I’ve mentioned before that I grew up in California, which is home to a large Afghan community. I was blessed to grow up with Afghan friends who shared their traditions with our family. And now I’ve been blessed with an Afghan sister in-love (we love you Mimi!)! Her madar (“mother” in Farsi) is an amazing cook, and has been incredibly generous in sharing traditional Afghan meals with us (bolani, kofta challow, cream rolls, roht, just to name a few!).
The recipe that I am sharing today took several tries to perfect. I can say with a lot of pride that the final iteration of it tastes just like the divine Borani Banjan I had growing up, and it will surely become a favorite in your home too.
Afghan Eggplant and Yogurt Dip / Borani Banjan
Ingredients
- 1 cup neutral flavored oil
- 1 pound eggplant, sliced (Japanese or Indian variety are preferred)
- 4 medium tomatoes, sliced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon coriander powder
- ½ teaspoon red chili powder
- ½ teaspoon turmeric
- Salt, to taste
- 1 green chili, sliced (thai)
Yogurt Mixture
- 1 cup full-fat yogurt
- 1 clove garlic, crushed
- ½ teaspoon dried mint
- ½ teaspoon dried dill
- Salt, to taste
Garnish
- Dried mint
- Red pepper flakes
- Cilantro
Instructions
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Heat oil in a large vessel over medium-high heat. Fry the eggplant in batches until golden brown on both sides. Transfer to a plate and set aside.
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Reduce heat to medium and to the remaining oil add tomatoes, garlic, tomato paste, coriander powder, red chili powder, turmeric, and salt. Cook until the tomatoes have softened, about 5 minutes.
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Add fried eggplant, green chili, and a few splashes of water and do NOT stir. Cover and reduce heat to medium-low, and cook until softened, about 15-20 minutes, adding splashes of water as needed to prevent burning. Remove from heat and set aside.
Prepare Yogurt Mixture
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Combine all ingredients in a bowl and whisk until smooth. Set aside.
Assemble Borani Banjan
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In a serving platter, spread half of the prepared yogurt mixture. Gently spoon the prepared eggplant mixture, and top with the remaining yogurt mixture. Garnish as desired. Serve warm or at room temperature.
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