Borani Banjan (Afghan Pan-Seared Eggplant in Tomato Sauce with Garlic Yogurt) – Authentic Afghanistan Recipe
Silky braised eggplant layered over cool garlic chaka yogurt and dusted with dried mint.
- Country of Origin
- 🇦🇫 Afghanistan (South Asia, Asia)
- Dietary Profile
- vegetarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Thick rounds of golden-seared eggplant, Crushed ripe tomatoes, Swirled garlic yogurt and fresh mint, Turmeric, Ground coriander
Ingredients for Borani Banjan (Afghan Pan-Seared Eggplant in Tomato Sauce with Garlic Yogurt) (4 Servings)
- 1.25 lbs (or 2.5 cups) thick rounds of golden-seared eggplant, prepped into bite-sized pieces
- 1.5 cups crushed ripe tomatoes, washed and trimmed
- 1 cup swirled garlic yogurt and fresh mint
- 1 medium onion and 3 cloves garlic, finely minced with turmeric
- 1.5 tbsp traditional Afghanistan seasoning (ground coriander, garlic, red chili pinch)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown thick rounds of golden-seared eggplant for 5 minutes.
- Add minced onion, garlic, turmeric, and ground coriander, garlic, red chili pinch, stirring for 2 minutes until deeply aromatic.
- Add crushed ripe tomatoes and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in swirled garlic yogurt and fresh mint right before serving warm.