Borani Banjan, a creamy and tender Afghan Eggplant dish that is loaded with flavor and just melts in your mouth. Growing up I was never a big fan of this dish, but as I’ve gotten older I’ve come to appreciate its velvety texture and savory flavors.
Want to make the most amazing Borani Banjan? Keep Reading!
We, in the Afghan Community, tend to cherish many of our recipes, but there’s just something about Borani Banjan that just takes the cake (or eggplant, in this case). This dish truly encapsulates what the flavors of Afghanistan can bring to any sort of food. This makes a humble eggplant turn into a delectable masterpiece that your taste buds will love instantly.
I’ll be honest, as a kid, I never ate this. It just never looked appealing to me. It wasn’t until I was older that I started to truly appreciate it. I really missed out on a lot when I was younger by not enjoying this dish at my family gatherings. I used to watch as everyone would enjoy it and I never knew why. But now I know! And I want you guys to know too! You have to make this as soon as possible!
This recipe is passed down through many generations and is truly a reminder of Afghan culinary traditions. This is one of the most prepared meals at any Afghan gathering and it’s no secret as to why.
Tips on Making The Borani Banjan
Pick The Right Eggplants: This is a big key factor here. Try to find the firm, glossy eggplants. We used some pretty large ones because they were the only ones available at our local store, but we recommend you try and find some longer thinner ones. They work the best with this recipe. But it ultimately does not matter as long as you find ones that are FIRM. These eggplants will have fewer seeds and a much sweeter flavor giving your Borani Banjan a perfect flavorful base.
Searing Technique: We used a griddle to sear our eggplants. This is not normally how it is done. We just wanted a healthier version of this so we seared it on a griddle. Normally, this is fried in oil. Afghans love oil! lol! We brushed oil on our eggplants but you can certainly douse it in there if you want!
Balanced Flavors: Taste as you cook and adjust any seasonings as needed. The tomatoes, onions and aromatic spices will come together perfectly.
Simmering: Allow the eggplant to simmer in the sauce as long as possible. We understand it’s so delicious that you’ll want to jump right in. But give it time! Be patient and let the eggplant absorb as much of the delicious sauce.
Garlicky Yogurt: Use some water to make the garlicky yogurt a bit more runny so you can spread it evenly on the bottom and top of the Borani Banjan. It’s all about that presentation!
Ingredients
- 3 Eggplants (sliced)
- Oil (amounts will vary)
- Salt & Pepper (to taste)
- 1 Onion (chopped)
- 1 Green Bell Pepper (chopped)
- 3 Tomatoes (chopped)
- 1 tbsp Garlic (minced)
- 1/2 tsp Turmeric
- 2 tbsp Tomato Paste
- 1/2 cup Water
- Garlicky Yogurt
- Plain Greek Yogurt
- 1 tsp Garlic (minced)
- Dried Mint
Instructions
To make this flavorful Borani Banjan recipe, start by slicing the eggplants to your preference.
Traditionally the eggplant is fried in lots of oil, however our version is slightly healthier. Brush oil onto a griddle and the eggplant slices, season with a pinch of salt, and grill both sides until they turn golden brown.
Then, sauté onions and green peppers in a pan until softened. Add tomatoes, minced garlic, turmeric, salt, and tomato paste.
Cook for a few minutes, then add a splash of water and the grilled eggplant slices.
Cover and simmer over medium-low heat until the eggplant is tender.
Lastly, make the garlicky yogurt by combining Greek yogurt with minced garlic and a bit of water to achieve the desired consistency. Spread a layer of the garlicky yogurt on the bottom of a serving plate and arrange the eggplant slices on top.
Drizzle the remaining yogurt over the eggplant and serve. Don’t forget to soak up all that delicious sauce with some Afghan naan or flatbread. Enjoy!
STORAGE RECOMMENDATIONS
REFRIGERATION
Borani Banjan can be stored in airtight containers for 2-3 days after being made. Be sure to consume within those 2-3 days.
USE AIRTIGHT CONTAINERS
We highly recommend using airtight containers such as Skroam’s 10 Pack Glass Containers because glass is best for your Borani Banjan!
SEPARATION
Store the garlicky yogurt sauce separately if possible to make sure the Borani Banjan maintains its texture and integrity.
FREEZING
Borani Banjan can be frozen which will allow for longer storage. Cool completely first and then place into a freezer safe container. Use within 2 months for the best possible taste but keep in mind this will affect texture.
REHEATING
Use a microwave or stovetop to gently reheat the Borani Banjan on medium to low heat.
FREQUENTLY ASKED QUESTIONS
Yes you can! You can bake the eggplants just the same as grilling them. Put them on a baking sheet and brush them with some oil and bake at 400° until golden brown and tender. Flip them halfway through.
Yes there are. If you do not have Greek Yogurt, or simply don’t want to use it, regular yogurt works too. You can also use something called Quroot. A very popular yogurt that is dehydrated.
It really depends on your ingredients. The level of spiciness can be adjusted depending on what ingredients you want to use. You can add chili peppers or cayenne pepper to make it spicy. The recipe we provide is NOT spicy.
The name “Banjan” is the eggplant, so if you don’t want to use eggplant, then the name does not exist lol. It would be Borani “something else”. But you are absolutely free to use anything here. Zucchini or Bell Peppers work amazingly. Just adjust your cooking time!
You can serve anything alongside the Borani Banjan. It goes great with an Afghan Naan or Flatbread. It can also be eaten with some Challow, an Afghan White Rice. We also think you should make a nice Cilantro Green Chutney and Salata – Afghan Salad!
LOVE OUR BORANI BANJAN? GIVE US FEEDBACK
If you make our Borani Banjan, please leave a comment and/or rate the recipe! We’d love to hear your feedback. Also, don’t forget to tag us on Instagram! We love seeing our family’s favorite recipes being enjoyed by others!
Halfghan Kitchen Instagram
Borani Banjan – Afghan Eggplant
Ingredients
- 3 Eggplants, sliced
- Oil
- Salt to taste
- 1 Onion, chopped
- 1 Green Bell Pepper, chopped
- 3 Tomatoes, chopped
- 1 tbsp Garlic, minced
- 1/2 tsp Turmeric
- 2 tbsp Tomato Paste
- 1/2 cup Water
Garlicky Yogurt
- Plain Greek Yogurt
- 1 tsp Garlic, minced
- Dried Mint
Instructions
- To make this flavorful Borani Banjan recipe, start by slicing the eggplants to your preference.
- Traditionally the eggplant is fried in lots of oil, however our version is slightly healthier. Brush oil onto a griddle and the eggplant slices, season with a pinch of salt, and grill both sides until they turn golden brown.
- Then, sauté onions and green peppers in a pan until softened. Add tomatoes, minced garlic, turmeric, salt, and tomato paste.
- Cook for a few minutes, then add a splash of water and the grilled eggplant slices.
- Cover and simmer over medium-low heat until the eggplant is tender. Lastly, make the garlicky yogurt by combining Greek yogurt with minced garlic and a bit of water to achieve the desired consistency.
- Spread a layer of the garlicky yogurt on the bottom of a serving plate and arrange the eggplant slices on top.
- Drizzle the remaining yogurt over the eggplant and serve.
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