Delicious Afghani Eggplant Recipe

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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: