Borani Banjan is an Afghani classic side dish of layered eggplants, yogurt and tomatoes. Eggplant in yogurt is eaten in many parts of the world from the mediterranean region to the indian subcontinent with many variations in the recipe. In Iran, Pakistan and India a very similar dip is made with roasted eggplant, called Borani Bademjan or Baingan ka Raita.

Some recipes use grilled eggplants, some broiled and others panfried, some are heavily sauced and richly spiced, some let the main ingredient shine more; no matter what the method, yogurt and eggplant compliment each other in a big way.

This simple and delicious recipe for Borani Banjan is very close to my heart as this is something my mother used to make very frequently in summer, a traditional recipe passed on in her family from generation to generation. It’s amazing that something so simple with few ingredients can have oodles of flavour.

Serve it as a side with Kabuli Pulao and Namkeen Gosht for a festive Afghan meal or for a complete vegetarian menu with lentils main.

Ingredients:

1 large eggplant
2 cups yogurt
3 table spoons ghee or cooking oil
1 large tomato, diced
3 cloves garlic, crushed
1 teaspoon cumin seeds
1 teaspoon red chilli flakes
1/2 teaspoon salt or to taste
Mint leaves and green chilli pepper for garnishing

This Is What You Do:

Cut the eggplant into round slices, almost 1/4 inch thick. Sprinkle the slices with 1/4 teaspoon salt and leave for 5-7 minutes to sweat. Wash and drain.

Grease a medium frying pan with 2 table spoons of oil. Toast the eggplant pieces on low heat till tender inside and crispy, golden brown on both sides.

Arrange them in a deep platter, overlapping each other slightly.

In another bowl mix the remaining 1/4 teaspoon salt into the yogurt, set aside.

Add the remaining 1 tablespoon ghee/oil to the pan, fry crushed garlic for 1 minute then add the cumin seeds and red chilli flakes and fry another few seconds.

Add tomato and a little sprinkling of water. Cook till the tomatoes are tender. Turn the heat off.

Pour the yogurt over eggplant slices.

Pour the tomato mixture over the top. Garnish with chopped mint and sliced green chilli.

Serve as a side with daal( lentils) or meat main.

Serves 2

30 Replies to “Borani Banjan, Eggplant In Yogurt”

  1. It looks divine. I love any curry/subzi with eggplant. We use eggplanta atleast once a week. Never tried this recipe before. I ll try this very soon. Thanks.

  2. Recently I had this dish in a Lebanese restaurant and I really wanted to create the same recipe at home, so my daughter prepared for me on Mother’s day to surprise me! Simply love it as I am jabra fan of Aubergine/eggplant 😀

    1. Thank you dear Sujata! I’m a huge fan of Bengali cuisine. Even the simplest dishes have oodles of flavour. Glad you liked this eggplant recipe. 😊

  3. This version sounds great to me.. Perfect and best comfort food. Looking very delicious and perfectly made.Thanks Maria for this great share..

    1. I’m a baingan fan too! 😊 The yogurt, tomato masala and tarka really converts simple eggplant slices into a refreshing side dish. Hope you will enjoy.

    1. Thank you for appreciating, Renu! I know poor eggplants don’t really have a big fan following but if cooked right, I think they are one of the tastiest of vegetables. 😊

  4. Mnoho pozdravů,Maria!
    Zase výborný recept,lilek můžu jíst stále.Jen opékám bez tuku,olej stačí v česnekovo rajčatové směsi:-)

    1. Thank you dear Olga! 🙂 Your appreciation means a lot to me! I’m so happy you like this simple and flavourful recipe. If you try, do tell me how it turned out 🙂
      Have a great day!

  5. I love the fact that it’s not high in fat, Maria! That’s one of the problems with a lot of eggplant recipes because of the deep frying. Will definitely make this!

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