Borani Banjan

Updated: Nov 21, 2020

Afghan food has such a depth of flavor. I love their colorful, vibrant culture but most of all I love their cuisine. My favorite Afghan food is Borani Banjan. I love the way the eggplant is spiced and the delicately spiced yogurt sauce. It's pure perfection. If you are as fond of eggplant as I am, this is sure to become a favorite for you. If you do make it, please do share your thoughts with me and send me your pictures @sliceofgourmet



INGREDIENTS:

1 eggplant cut into slices

4 tomatoes chopped

Oil

4-5 cloves of crushed garlic

Salt to taste

1 jalapeño julienned

1 tablespoon tomato paste

1/2 teaspoon turmeric


For the white sauce:

1 cup yogurt

1 teaspoon crushed garlic

1/4 teaspoon salt

1 teaspoon dried mint

Mix and set aside

1 Teaspoon Kasmiri red chili powder

METHOD:

Soak the eggplant in water with 1 tablespoon salt. Drain and dry them. Then heat some oil and deep fry them till light golden brown. Drain in strainer. In a pan add 1 tsp oil and add 4-5 cloves of crushed garlic. Add the tomatoes and salt. Cook for a few minutes then add 1 jalapeño Julienned. Cook for a few minutes then add the tomato paste and cook some more. After it’s well incorporated add 1/2 teaspoon turmeric and 1 teaspoon of Kashmiri red chili powder. Cover and cook on medium heat till tomatoes are very soft and tender. Add in your eggplant now and 1:2 cup of water. Cover and cook till well incorporated. Plate your eggplant in your serving dish and top with the yogurt sauce and crushed dried mint.