Go Back
–+ servings
Print

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