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–+ servings
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 4 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 2 Italian eggplants 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 1/2 cup neutral 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 1 large beefsteak tomato into 1/4 inch slices, thinly slice the 5 cloves garlic, and roughly chop the 1 large hot green pepper.
  • In a bowl, mix together the 3 tablespoons tomato paste, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon coriander, and 1 cup boiling water and set aside. In a separate bowl, whisk the 1 cup whole yogurt, 2 cloves garlic and 1/4 teaspoon salt 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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