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!
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
- 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
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.
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“