Borani Banjan (Afghan-style Eggplant in Yogurt) 

By Zainab Shah

Updated Sept. 17, 2024

Borani Banjan (Afghan-style Eggplant in Yogurt) 
Nico Schinco for The New York Times. Food Stylist: Barrett Washburne.
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5(761)
Comments
Read comments

Traditionally in Afghan-style borani banjan, an appetizer or vegetable side, eggplant slices are soaked in salted water for 20 to 30 minutes, drained and dried, then simmered in a spiced tomato sauce before being served in layers of garlicky yogurt. This version significantly simplifies the preparation in the interest of time without compromising its appeal: varied flavors and textures from crispy, caramelized eggplant; creamy, garlicky yogurt; sweet and sour tomatoes; and juicy, bright pomegranate seeds. No soaking or simmering here, just quick pan-frying and layering for the same effect in about 30 minutes. Go back for seconds of a dish that tastes even better when it’s cold. 

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Ingredients

Yield:4 servings
  • 1cup full-fat Greek or Indian yogurt
  • 1garlic clove, grated
  • Salt
  • ½ to 1cup vegetable oil
  • 4Japanese or Indian eggplants (see Tips), or 1 globe eggplant, cut into ¼-inch-thick rounds
  • 3plum tomatoes, chopped
  • ½teaspoon Kashmiri or other red chile powder (optional)
  • 2tablespoons pomegranate seeds
  • 4 to 6small mint leaves
Ingredient Substitution Guide

Preparation

  1. Step 1

    In a bowl, mix the yogurt, garlic, ½ teaspoon salt and 2 tablespoons water. Place in the fridge to chill and develop garlicky flavor.

  2. Step 2

    Line a tray or large plate with paper towels. In a large frying pan, heat ⅓ cup oil on high. (The eggplant slices should be submerged about halfway in the oil while frying.) When the oil is heated, about 1 minute, add the eggplant slices in a single layer, and fry 1 to 2 minutes on each side, working in batches to avoid overcrowding and adding oil between batches as necessary. When the eggplant starts to caramelize and turn brown, transfer to the prepared tray or plate. Pat dry with a paper towel or clean kitchen towel to remove any excess oil and to preserve the eggplant’s crisp texture. Season with salt as desired.

  3. Step 3

    To the same pan, add tomatoes, ½ teaspoon salt, 2 tablespoons water and chile powder, if using. Cook on high until the tomatoes start to break down, about 5 minutes.

  4. Step 4

    To serve, spread the yogurt in a single layer in a large shallow dish. Add the eggplant in a single layer on top, and then scatter the tomato over the eggplant (see Tips). Finish with pomegranate seeds and mint.

Tips
  • Indian eggplants tend to have thinner skin, are round in shape and are about 2 inches in diameter. These eggplants have a milder flavor and creamier texture than globe eggplants when cooked.
  • If multiple layers are preferred (the traditional way), use half of the yogurt, eggplant and tomato for the first layer, and create a second layer with the second half of the elements.

Ratings

5 out of 5
761 user ratings
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Comments

Beverly Held

I roasted the eggplant rather than fry it. It may have been a little less rich than frying but it was delicious. Great range of flavors and textures.

Doren

My favorite kind of food. I make a very similar dish and find that roasting 1 inch pieces of eggplant at 450 degrees ( 20 minutes one side, flip and continue for 10 more minutes) yields delicious results and much simpler. Also, I drizzle with a little pomegranate molasses, a pantry staple.

K.K.

Re the peppers, the spice is not an important part of the dish typically. Mint, Yogurt, and tomato do the work. The most apt spice to substitute would be a mix of paprika and cayenne. Other common spices like jalepeno, chipotle, or chili flakes would taste off. Hope this helps.

Elise

Absolutely delicious! I gave some chickpeas a quick fry in the oil before adding the tomatoes, and added some oven roasted potatoes to make this a complete meal. Possibly my new favorite meal.

rk

so simple and so delicious! raspberries are in season right now so I used those instead of pomegranate. I swapped fresh parsley from our garden for the mint, and threw in a couple leaves of kale into the tomato sauce for extra veg. our 14 month old devoured this.

Thompson

Made it several times. It is delicious. But looks a lot better if you use the yoghurt as topping rather than underneath.

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Credits

By Zainab Shah

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