Borani Banjan (Fried Eggplant with Yogurt and Mint) (ناجنداب یناروب)
The Quirky Foodster Team
Ingredients
- Eggplant, sliced — 500 g (1 lb)
- Vegetable oil, for frying — 100 ml (scant 1/2 cup)
- Garlic, crushed — 10 g (2 cloves)
- Tomatoes, chopped — 250 g (1 1/2 cups)
- Salt — 6 g (1 tsp)
- Plain yogurt — 250 g (1 cup)
- Dried mint — 3 g (1 tsp)
Method
- Salt the eggplant slices and let sit for 15 minutes to draw out moisture; pat dry.
- Fry the slices in batches until golden on both sides; drain on paper towel.
- In a saucepan, sauté half the garlic, then add tomatoes and salt; simmer for 10 minutes into a thick sauce.
- Layer the fried eggplant into the tomato sauce and simmer together for 5 minutes.
- Mix the yogurt with the remaining garlic and spread over a serving plate.
- Arrange the eggplant and tomato sauce over the yogurt and sprinkle with dried mint.
Introduction: Slices of fried eggplant layered in a garlicky tomato sauce, served over cooling yogurt and finished with dried mint.
Cultural Background: Borani Banjan is one of the most beloved Afghan appetizers, commonly served at gatherings alongside naan as a shared starter before the main meal.
Tips: Salting the eggplant reduces oil absorption during frying. Serve warm — the contrast with the cool yogurt is part of the dish’s appeal.
Variations: Bake the eggplant slices instead of frying for a lighter version. Add a pinch of chilli flakes to the tomato sauce for heat.
Vegetarian/Vegan: Naturally vegetarian; for a vegan version use a plant-based yogurt.
Serving Suggestions: Serve with warm naan for scooping, as part of a shared appetizer spread.
Storage: Refrigerate for up to 3 days; the flavours deepen overnight.
Reheating: Reheat gently in a pan; yogurt layer is best added fresh after reheating.
Nutrition: 260 kcal | Protein 6g | Carbs 16g | Fat 19g
FAQs:
Q: Can I roast the eggplant instead of frying?
A: Yes — brush with oil and roast at 220°C (425°F) for 20-25 minutes, flipping halfway.
Q: Is this the same as baba ghanoush?
A: No — the eggplant here stays in sliced form and is layered with tomato sauce and yogurt rather than mashed.
- Eggplant, sliced — 500 g (1 lb)
- Vegetable oil, for frying — 100 ml (scant 1/2 cup)
- Garlic, crushed — 10 g (2 cloves)
- Tomatoes, chopped — 250 g (1 1/2 cups)
- Salt — 6 g (1 tsp)
- Plain yogurt — 250 g (1 cup)
- Dried mint — 3 g (1 tsp)
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