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Afghan Eggplant and Yogurt Dip / Borani Banjan

Course Appetizer, Side Dish
Cuisine Afghan
Keyword Afghan, Appetizer, Eggplant, Side Dish, Vegetables, Vegetarian, Yogurt
Servings 4 Servings

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

  1. 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.
  2. 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.
  3. 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

  1. Combine all ingredients in a bowl and whisk until smooth. Set aside.

Assemble Borani Banjan

  1. 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.