Borani Banjan

• Prep time: 15 mins

• Cook time: 35 mins

• Total time: 50 mins

• Servings: 4

• Country of origin: Afghanistan

• Description: Fried eggplant slices simmered in a spiced tomato sauce and layered with garlic yogurt and fresh mint.

• Presentation: Layered in a shallow baking dish with garlic yogurt on bottom, simmered eggplant in middle, and topped with remaining yogurt and mint.

• Ingredients:

  • 2 large eggplants, sliced into 1/2-inch rounds

  • 3 medium tomatoes, sliced

  • 2 tbsp tomato paste

  • 1 cup plain yogurt

  • 3 cloves garlic, minced

  • 1 green pepper, sliced

  • 1 tsp turmeric

  • 1 tsp ground coriander

  • 1/2 cup vegetable oil for frying

  • Fresh mint leaves for garnish

• Step-by-step directions:

  • Salt eggplant slices and let sit for 15 minutes; pat dry with paper towels.

  • Fry eggplant slices in hot oil until golden brown on both sides; drain on paper towels.

  • In a pan, heat 2 tbsp oil, add tomato paste, turmeric, coriander, sliced green peppers, and sliced tomatoes with 1/4 cup water to create sauce.

  • Place fried eggplants into tomato sauce, cover, and simmer over low heat for 15 minutes.

  • Whisk yogurt with minced garlic and salt.

  • Spread half yogurt mixture on serving dish, place tender eggplants and sauce on top, and finish with remaining yogurt and fresh mint.

• Optional variations: Add sliced potatoes along with eggplants (Borani Kachaloo).

• Cooking tips: Salting eggplants draws out excess water and prevents them from absorbing too much oil during frying.

• Nutrition facts:

  • Calories: 260 kcal

  • Fat: 18g

  • Carbohydrates: 20g

  • Protein: 5g