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Eggplant With Yogurt (Borani Banjan)

Vegan
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Description

It is an Afghani Eggplant meal that is both flexible and refreshing in summers.

Recipe for Afghani Eggplant

Borani Banjan is an Afghani Eggplant meal that is both flexible and refreshing in the summertime. “Borani” refers to cold yogurt-based foods, while “Banjan” is an Afghan name for eggplant. The rustic eggplants and tomatoes go together like a dream, and the garlic-flavoured yoghurt topping is the icing on the cake. The dish is elevated further by the addition of dried mint and pomegranate seeds.

List of ingredients for this recipe: 

  • 1 medium, thinly sliced Eggplant 
  • 2 tablespoons olive oil or ghee
  • 1 medium onion
  • 2 large tomato 
  • 3 green chillies 
  • 3/4 teaspoon + 1/2 teaspoon garlic
  • 1 teaspoon Sali
  • ¾ teaspoon red chilli powder 
  • ¼ teaspoon turmeric powder 
  • 2 cups greek yogurt 
  • 1 teaspoon pomegranate seeds 
  • 1 teaspoon Sumac (Optional) 
  •  1/2 teaspoon red crushed chillies (optional)
  • 1 teaspoon dry mint leaves 
  • Oil for frying

Preparation Steps for Garlic Yogurt Base

01In a bowl, whisk the yoghurt. To make it runny, don't use any water.

02Use 3/4 teaspoon garlic powder or chopped garlic to season it.  

03Place the prepared yoghurt in a serving dish and put it away.

04Take the eggplant and slice it thinly. Allow it to sweat for 5 minutes after sprinkling 1/4 teaspoon salt on it. It should be washed properly.

05Fry the eggplants in batches in a small amount of oil until lightly golden brown on both sides. Eggplant absorbs oil, so blot it dry with kitchen paper once it's been fried.


Tomato Masala

01In a bowl, whisk the yogurt. To make it runny, don't use any water.

02Add 1/2 teaspoon garlic and cook for a minute, or until the garlic is no longer raw. Green chiles, salt, turmeric, and red chilli powder should all be added at this point. Continue to sauté for one minute more. Finally, add the tomatoes to the mixture.

03Cook, stirring occasionally until the tomatoes are soft and the oil begins to separate over a medium temperature.

04Into the cooked masala, layer the fried eggplant slices. Mixing with a spoon will turn them mushy, which is not what we want.

05Cook for 5 minutes

Borani Banjan

01On top of the yoghurt, layer the prepared eggplants with tomato masala.

02It is optional to add dried mint, crushed pomegranate seeds, red chilli flakes, and sumac. 

03Serve it chilled with pulao and your favourite lentil or meat meal. You also eat it as a midday snack.

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