Borani Banjan | Afghan Layered Eggplant Dish

Borani Banjan is a delicious Afghani dish that is made with layers of roasted eggplants and tomato sauce. It is baked and then topped with garlicky Greek yogurt for a decadent finish.

Afghani cuisine has many similarities to Indian cuisine especially in the variety of spices that are used in their dishes. Afghanistan is located on the historically important trade route called the Silk route/ Silk Road. Which meant the cuisine was highly influenced by the trading communities on that route.

Afghani cuisine also has the influences of Iran, Pakistan, India, Tajikistan, Uzbekistan, Turkmenistan and China.

Chief crops of Afghanistan are wheat, maize, barley and rice and Afghani cuisine is largely based upon these crops. The nation’s culinary specialties reflect its ethnic and geographic diversity.

Badenjan Burani:

Badenjan Burani is one of the popular Afghani dishes. It is made with fried eggplant and served topped with thick yogurt seasoned liberally with fresh garlic and mint.

There are 2 ways of making this delicious dish. First one is to simmer the deep fried eggplant in the tomato sauce.

In the second version, the fried eggplant and tomato sauce are layered and then baked until bubbly and golden.

I made the second version and it reminded me a lot of Italian Eggplant Parmesan without the cheese, of course.

My love for eggplants won’t let me miss any of the eggplant dishes from any part of the world. So when I tasted delicious Borani Banjan at an Afghani restaurant, I knew I had to try it at home.

Ingredients Needed

Long Chinese eggplant are best to use in this recipe. Italian eggplants would also work great. They have less seeds, less watery and are more flavorful than the globe variety.

Alternately use Indian or Thai baby eggplants. Cut them into thin slices and use them.

A simple tomato sauce is used to layer the roasted eggplant. To make the sauce, you need tomato paste, garlic and vegetable broth.

I use tomato paste in the recipe because it gives a nice intense tomato flavor to the sauce. Fresh chopped tomatoes can substitute the paste.

Curry powder, paprika and turmeric add flavor to the sauce.

Fresh tomatoes to layer along with the roasted eggplant.

You also need thick yogurt to make the garlicky yogurt topping. Greek yogurt is my go-to for this because it is naturally thick and I always have it in my fridge.

Dried mint is sprinkled on top as a garnish for the dish. Feel free to sub it with fresh chopped mint.

Instructions

Step 1: Cook Eggplant

Eggplant slices are traditionally deep fried. But alternately they can be grilled or broiled until tender.

I roast them in the oven under the broiler. It takes less than 5 minutes to do this.

Preheat the oven to broil. Arrange the eggplant slices on 2 baking sheets, drizzle with olive oil and sprinkle with salt and pepper to taste. Broil for 2~4 minutes or until lightly browned. Flip and repeat for another 1~2 minutes. Set aside.

Turn the oven down to 375°F.

Step 2: Make Tomato Sauce

Heat olive oil in a saucepan, add the garlic and saute till lightly browned and fragrant. Make sure not to burn the garlic.

Add tomato paste, turmeric, curry powder, paprika, salt and pepper. Mix well and cook for 1~2 minutes.

Add the vegetable broth and bring the mixture to a boil on high heat. Lower the heat and simmer for 5 minutes, stirring frequently.

Step 3: Layer all the components

Pour ⅓ of the tomato sauce in a 9″ square baking pan or into individual baking dishes and spread it across the bottom.

Arrange half the eggplant slices on top of the sauce. Sprinkle half of the cilantro over the eggplants and then layer half of the tomato slices evenly over the eggplant.

Pour on the other ⅓ of the sauce. Repeat with the remaining eggplant, cilantro and tomato slices. Finish the dish by drizzling the last ⅓ of the sauce making sure to cover all the veggies.

Cover the dish tightly with aluminum foil and bake for about 20~30 minutes or until the mixture is bubbly; then remove the foil and bake for another 5 minutes. Remove from the oven and cool slightly before serving. Top with garlic yogurt just before serving.

Step 4: Make the garlic yogurt

Mix minced garlic in the yogurt, season with salt & pepper.

Pour the garlic yogurt over the baked eggplant and sprinkle with lot of dried mint. Serve with pita or naan bread.

How to Serve

Borani Banjan is traditionally served with Afghan naan flatbread. But it is also great to serve with Kabuli pulao.

Tips

• Long Chinese or medium Italian eggplants are best to use in the recipe. Alternately use small Indian or Thai baby variety.
• Sub tomato paste in the sauce with 2 medium ripe chopped tomatoes.
• Instead of layering and baking, the broiled eggplant slices can be added to the tomato sauce and simmered for 20~30 minutes until silky and delicious.
• Alternately, serve Borani Banjan by layering the roasted eggplant on the serving plate. Top with tomato sauce and yogurt sauce.

Other Afghani recipes on the blog that you might want to try:

• Afghani Bolani – Potato Stuffed Flatbread
• Afghan Cookies
• Sheer Payra – Milk fudge
• Afghani Carrot Halwa