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Borani Banjan –Afghan Eggplant Dish

April 29, 2014 By Darlene at International Cuisine

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eggplant tomatoes and cilanto layered in a dish

This Borani Banjan  is an Afghan eggplant recipe. It is an amazingly delicious side dish or vegetarian main dish is made using the freshest ingredients.  The end result is a melding of great flavors to be scooped up with some fresh naan bread and served with a garlicky yogurt sauce.Ingredients for Borani Banjan

Afghanistan grows many things which includes all the ingredients in this dish.  Eggplants, and tomatoes and cilantro are a wonderful combination.   Add in those spices and you have an incredible dish.  It is layered like a lasagna.

The flavors meld together beautifully while baking and it turns out almost like an eggplant stew.  Perfect to scoop up with some naan bread. My husband who is not a big fan of eggplant loved this dish.

This was the dish that really gave me that exotic feeling especially while eating with your hands. Give it a try!

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4.6 from 10 votes

Borani Banjan – Eggplant Baked in a Tangy Tomato Sauce

A delicious eggplant dish that makes a lovely side dish or vegetarian main dish called Borani Banjan.  An authentic recipe from Afghanistan
Course Side Dish
Cuisine Afghanistan
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 186kcal
Author International Cuisine

Ingredients

  • 2 medium size Chinese eggplants cut in half lengthwise and then sliced
  • 2 tablespoons olive oil divided
  • 3 medium tomatoes cut into slices
  • 6 cloves of garlic minced
  • 1 teaspoon turmeric, ground
  • 1 teaspoon curry powder, ground
  • 1 teaspoon paprika
  • 1 ½ teaspoon salt divided
  • ½ teaspoon black pepper ground
  • 2 tablespoons tomato paste
  • 1 ½ cup chicken or vegetable broth
  • 1 cup fresh cilantro chopped
  • 1 cup Greek style yogurt
  • 1 teaspoon garlic salt

Instructions

  • Turn on the broiler.
  • Arrange the slices of eggplant on a cookie sheet, drizzle with 1 tablespoon olive oil and sprinkle with ½ teaspoon of salt.
  • Broil on each side for a few minutes until golden brown.
  • Set the oven temperature to 375 degrees.
  • In a fry pan, heat the remaining olive oil and sauté the garlic over medium heat for two minutes.
  • Add the remaining 1 tsp salt, turmeric, curry powder, paprika, pepper, and tomato paste. Stir all together for another minute.
  • Add the broth to the pan and bring to a boil. Once boiling reduce to simmer for 5 minutes.
  • Pour 1/3 of the liquid into a 9x12 baking dish and spread across the bottom.
  • Arrange ½ of the eggplant slices and tomato slices on top of the sauce.
  • Sprinkle half of the cilantro on top of the tomato slices.
  • Pour over another 1/3 of the sauce.
  • Repeat with another layer of eggplant, tomatoes and cilantro.
  • Finish with the remaining liquid by pouring the rest over the top.
  • Cover the baking dish with foil and place in the oven for 40 minutes.
  • Remove the foil and cook another 5 minutes.
  • Mix together the Greek yogurt and garlic salt.
  • Serve with the Borani Banjan and Naan bread.

Nutrition

Calories: 186kcal | Carbohydrates: 22g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 1869mg | Potassium: 1004mg | Fiber: 8g | Sugar: 13g | Vitamin A: 1335IU | Vitamin C: 28.1mg | Calcium: 104mg | Iron: 1.6mg

If you like this recipe be sure to check out the other authentic Afghan recipes listed below.

bolani – A stuffed flatbread

Kebab-e-murgh  Chicken Kebab marinated in a yogurt cumin sauce.

Kabuli Pulao – Afghan rice dish made lamb, carrots, raisins and apricots.

Afghan Salata – cucumbers, tomatoes and onions with a light lemon dressing

Sheer Birinj – Rice pudding with almonds and cardamom

 

If you would like to learn more about the country be sure to check out “Our Journey to Afghanistan“

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Filed Under: Afghanistan, Recipes, Side Dish

« Kabuli Pulao -Afghan rice dish with lamb, carrots, raisins and apricots
Afghan Salata – Tomatoes, Cucumbers and Onions with Lemon Dressing »
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Trackbacks

  1. Our Journey begins in Afghanistan says:
    May 1, 2014 at 8:28 pm

    […] Borani Banjan Eggplant baked in a tangy tomato sauce served with a garlic yogurt sauce […]

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