Delicious Afghani Eggplant Recipe

Borani Banjan is a classic Afghani dish that captivates with its layers of flavor and rich aroma. A symphony of tender fried eggplant slices, aromatic tomato gravy, and garlic-infused yogurt, this dish is perfect as a main course, especially when paired with traditional flatbreads like naan or chapati. Experience the vibrant taste of Afghanistan with this delightful recipe.

Ingredients

🍆 1 large eggplant
🛢️ Oil sufficient for deep frying
🧄 1½ tsp chopped garlic, approximately 3 large cloves
🌶️ ¼ tsp chili flakes
🍅 2 large tomatoes, roughly chopped, approximately 2 cups
🟡 ¼ tsp turmeric
⚫ ½ tsp black pepper
🧂 ½ tsp salt for tomato gravy
🌶️ ½ tsp Kashmiri red chili/paprika optional for color
💧 ¼ cup water
🥄 1 cup plain yogurt
🧄 ¼ tsp grated fresh garlic or garlic paste
🧂 A pinch of salt for yogurt
🌿 A pinch of dried mint for garnish
🌿 1 tsp chopped coriander leaves for garnish
🍃 A pinch of coriander powder for garnish

Instructions

1- Prep the Eggplant:

• Peel the eggplant in 4 vertical sections to create a striped appearance.
• Slice into thin rounds. No salting or draining required.

2- Fry the Eggplant:

• Heat oil in a large non-stick pan until hot enough for frying.
• Fry the eggplant slices in batches until they turn light golden.
• Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.

3- Make the Tomato Gravy:

• Remove most of the oil from the pan, leaving a small amount.
• Sauté 1½ tsp chopped garlic until light brown.
• Stir in ¼ tsp chili flakes and sauté briefly.
• Add the chopped tomatoes, turmeric, black pepper, and salt. Optional: include paprika or Kashmiri red chili for added color and flavor.
• Add water and stir everything together.
• Cover with a glass lid and let the mixture simmer on low for 15 minutes, stirring occasionally.

4- Combine Eggplant and Gravy:

• Place the fried eggplant slices over the gravy.
• Spoon some gravy over the eggplant to coat well.
• Cover and cook together on low heat for 6-7 minutes.

5- Prepare the Yogurt Layer:

• Mix plain yogurt with grated garlic and a pinch of salt until smooth in a small bowl.

6- Assemble and Garnish:

• Spread the yogurt onto a serving plate as a base layer.
• Top with the eggplant and tomato mixture.
• Optionally, drizzle with more yogurt.
• Finish with dried mint, fresh coriander, and a sprinkle of coriander powder.

7- Serve and Enjoy:

• Serve Borani Banjan warm, ideally with naan or other flatbreads.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Nutritional Information (Approx. per serving):

• Servings: 4
• Calories: 180
• Protein: 4g
• Fats: 12g
• Carbohydrates: 16g
  Equipment Needed:
• Handheld peeler
• Chef’s knife and wooden cutting board
• Large non-stick frying pan or wok
• Slotted spoon, metal ladle, and silicone spatula
• Small bowls for preparation
• Glass measuring jug
• Serving plate and metal spoon

Cooking Tips

• Fry eggplant until golden for the best texture.
• Allow the gravy to simmer well, accentuating the spices.

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Borani Banjan

Posted by Waivio guest: @waivio_hivecooking