Borani Banjan is a classic Afghan eggplant dish made with layers of fried eggplant, spiced tomato sauce, and garlicky yogurt. This rich and flavorful vegetarian recipe is a staple in Afghan cuisine—creamy, tangy, and perfectly comforting. Serve it warm or cold with naan or rice for a crowd-pleasing appetizer or side. This authentic recipe comes from my Afghan best friend. Let’s make it!

A white dish filled with Borani Banjan—fried eggplant slices topped with creamy yogurt, tomato sauce, herbs, and green peppers—sits on a green surface with pita bread partially visible in the corner.

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In my quest to make and try even more eggplant dishes, I discovered Afghan borani banjan. It reminded me of how my dad used to prepare fried eggplants when we were younger: over yogurt and layered with fried tomatoes.

The Afghan version however is spicier and has warm spices. I immediately called in my Afghan best friend’s help, and this is her authentic recipe (thanks Soreiya!).

The main dilemma I had when testing this recipe is whether I should fry the eggplant or roast it. I tend to favour roasting just so I can control the amount of oil (eggplant absorb a lot of oil when fried), but Soreiya urged me to fry it and try it the authentic way.

So I did! No regrets. Of course its delicious! But roasting works too, especially if you are generous with the oil you add before the eggplant roasts.

Let’s Make Borani Banjan (Soreiya’s Way)

Grab the ingredients! You can use any hot peppers you have, but green ones are traditional.

A marble countertop displays labeled ingredients for Borani Banjan: two eggplants, a hot pepper, a tomato, garlic cloves, a bowl of olive oil, a bowl of spices, minced garlic, tomato paste, and a bowl of yogurt.

Start by making the garlicky yogurt sauce and preparing the tomato sauce.

A bowl of yogurt with grated ginger and sugar on top, inspired by Borani Banjan, with a small whisk resting inside, placed on a light marble surface.
A hand holding a spoon stirs a rich Borani Banjan sauce in a glass Pyrex measuring cup sitting on a light marble surface.

Next – peel the eggplant every other stripe (like a zebra pattern) and slice into 1/4 inch thick slices. Salt them and allow to sit for 20 minutes to draw out the moisture.

Squeeze out the water, then fry in hot oil until golden brown. Or you can roast them on a sheet pan, adding 1/4 cup of olive oil and salt.

Two baking sheets lined with parchment paper; the left tray (labeled 1) holds raw, sliced eggplant for Maqluba, while the right tray (labeled 2) shows the same eggplant slices roasted and browned.
Eggplant slices can be fried or roasted until soft and golden brown.
A plate with sliced tomatoes, chopped green chilies, and sliced garlic—classic toppings often served with Borani Banjan—arranged neatly on a white background.
Slice the tomatoes, garlic, and hot green peppers.
Sliced tomatoes, green chili peppers, and garlic pieces are arranged in a white frying pan on an electric cooktop, ready to be cooked for Borani Banjan.
Start layering in the same skillet used to fry the eggplant.
A white skillet on an induction cooktop contains sliced tomatoes, browned eggplant rounds, green pepper pieces, and garlic cloves arranged in layers, ready for cooking this flavorful Borani Banjan.
Alternate layers of tomato, garlic, hot pepper, and eggplant until everything is used up.
A white skillet on a stovetop contains sliced eggplant coated in a glossy red sauce, garnished with green onions and garlic slices. The simmering dish resembles Borani Banjan, a flavorful Afghan eggplant specialty.
Pour the tomato sauce on top and simmer on medium heat for 15 minutes, covered.
A plate of crispy, caramelized eggplant slices—classic Borani Banjan—served on creamy yogurt, garnished with golden sautéed garlic and a drizzle of red sauce.
To serve, add a layer of the yogurt then top with the eggplant and tomatoes.
A plate of Borani Banjan features fried eggplant slices topped with white yogurt sauce, red tomato sauce, green peppers, and a garnish of chopped parsley.
Garnish with dollops of yogurt and the pan juices.
Close-up of Borani Banjan, a white dish filled with fried eggplant slices topped with creamy yogurt, tomato sauce, green peppers, and sprinkled herbs, placed on a green surface with a wooden-handled spoon beside it.

This is an excellent light dinner with fresh pita bread or naan.

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If you tried these recipes, please consider leaving a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page – I’d love to hear from you! You can also hop on over to Instagram and say hello!

A white dish filled with Borani Banjan—fried eggplant slices topped with creamy yogurt sauce, tomato sauce, and herbs—served on a vibrant green surface with pieces of pita bread on the side.
5 from 3 ratings

Borani Banjan (Afghan Eggplant & Yogurt)

Yield: 6 Servings
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Author: Amina Al-Saigh
This layered dip starts with a base of creamy garlicky yogurt, then topped with layers of cooked eggplant, tomato, garlic and hot peppers, all smothered in a tomato sauce. Perfect to scoop up with bread!
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Ingredients
 

  • 2 Italian eggplants
  • 1 1/2 teaspoons salt
  • 1/2 cup neutral oil, for frying
  • 5 cloves garlic, sliced
  • 1 large beefsteak tomato, sliced
  • 1 large hot green pepper, roughly chopped

For the Tomato Sauce

  • 3 tablespoons tomato paste
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon coriander
  • 1 cup boiling water

For the Yogurt Sauce

  • 1 cup whole yogurt
  • 2 cloves garlic, crushed
  • 1/4 teaspoon salt

Instructions
 

  • Start by peeling the eggplant every other stripe like a zebra pattern. Then, slice them into 1/4 inch thick slices. Sprinkle with 1 1/2 teaspoons salt and allow to sit for 20 minutes. Squeeze out the moisture.
  • In a deep skillet, heat the oil and fry the eggplant until soft and golden on both sides. You may need to add more oil as needed. Alternatively, drizzle 1/2 cup of oil on the eggplant and bake at 450F for 30 to 45 minutes until golden.
  • Slice the tomato into 1/4 inch slices, thinly slice the garlic, and roughly chop the hot pepper.
  • In a bowl, mix together all the tomato sauce ingredients and set aside. In a separate bowl, whisk the yogurt, salt and crushed garlic and set aside.
  • Once the eggplant is fried, you can assemble. In the same skillet, start layering the tomato slices, sliced garlic, hot pepper, and the fried eggplant, alternating until all the vegetables are used up. Pour all of the tomato sauce evenly. Cover and simmer on medium heat for 15 minutes, until the oil separates.
  • To assemble, spoon the yogurt on a large platter, saving a few dollops for the top. Use a flat spatula to pick up the layers of vegetables and place them gently over the yogurt. Dollop more yogurt on top, and spoon any leftover oil from the skillet on top. Optional: add some dried mint or chopped parsley. Serve with bread.

Notes

  • Traditionally, the eggplant is fried. But to reduce the amount of oil in this dish, you can choose to roast them until golden brown.
  • You can adjust the amount of hot pepper to your liking.
Serving: 1Serving, Calories: 247kcal, Carbohydrates: 16g, Protein: 4g, Fat: 20g, Saturated Fat: 4g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 5mg, Sodium: 1154mg, Potassium: 649mg, Fiber: 6g, Sugar: 10g, Vitamin A: 671IU, Vitamin C: 14mg, Calcium: 82mg, Iron: 1mg
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