Borani Banjan - Afghan Eggplants

October 10, 2022
0 Ratings
Photo by Kenza Saadi
  • Prep time 1 hour
  • Cook time 45 minutes
  • Serves 2
Author Notes

Filled with taste and colors. The accompanying yoghurt sauce is a delight on its own. Enjoy! —Kenza Saadi

What You'll Need
  • 6 small eggplants
  • 5 garlic cloves
  • 3 medium tomatoes
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup plain yoghurt
  • dried mint
  • olive oil
  • salt and black pepper (to taste)
  1. Slice the eggplants. You can either fry them or bake them in the oven. I prefer the latter. Just place flat on a baking tray, sprinkle with olive oil, salt and black pepper. Flip and repeat the sprinkling. Bake for 30 minutes in a hot oven (200 degrees C.)
  2. In a pan, place some olive oil and add the garlic. When the aroma starts to be released, add the tomatoes cut in quarters and all the spices. Cook for about 6 to 7 minutes uncovered and on high.
  3. Reduce the fire and add the baked eggplants. Cover and let it simmer for another 7 minutes.
  4. Serve topped with prepared yoghurt: plain yoghurt, grated garlic and dried mint.
  5. I like to serve it with home made nan (or bread) and a cucumber salad. Enjoy!

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