Borani Banjan (Afghan Eggplant Dish)
Enjoy a traditional Afghan dish that is completely vegetarian.
Recipe type: Main
Cuisine: Middle Eastern
  • - 2 eggplants
  • - ½ cup yogurt
  • - 1 onion
  • - 4 tomatoes
  • - 3 cloves garlic
  • - 1 tsp finely grated ginger
  • - ⅓ cup of olive oil
  • - 1 tsp salt
  • - ¼ tsp red chili powder
  • - ½ tsp turmeric powder
  • - ½ tsp dried mint, ground
  1. Wash and slice eggplants to about ¼ inch thickness. Lay flat on a baking sheet and spray about half of the olive oil, making sure to coat well. Bake for 20-30 minutes on 350, flipping half way through. Cooking times may vary, just make sure the eggplant is cooking and soft all the way. Prepare the topping while eggplant bakes.
  2. Finely chop the onions and fry them in remaining olive oil until they are transparent, about 4-5 minutes on medium heat.
  3. Add chopped tomatoes, ginger, garlic, and spices. Fry until tomatoes are cooked and oil releases to top. About 10 minutes. Make sure to keep stirring continuously.
  4. In a bowl mix the yogurt with a clove of grated garlic.
  5. Take out eggplants and layer them on a dish.
  6. Put the onion and tomato masala on top, spreading it evenly.
  7. Now spread yogurt on top. Sprinkle the dried mint on yogurt.
  8. All done! Enjoy this delicious and scrumptious dish with some Kabuli pulao!
Recipe by Honey and Dates at