Borani Banjan (Afghan Eggplant with Yogurt) — Easy, Festive Recipe

Borani banjan is a classic Afghan dish of tender eggplant simmered in a lightly spiced tomato base and layered with garlicky yogurt. It’s a staple across Afghan homes and has long been part of the broader food culture in Pakistan, especially in cities with Afghan communities. This version stays close to the traditional preparation—layered and tangy —while remaining simple enough for an everyday meal.

What Is Borani Banjan? (Afghan Eggplant with Yogurt Explained)

Borani is a Persian term that refers to a category of yogurt-based dishes found across Iranian, Turkish, and Afghan cuisines. There are many variations, often featuring sautéed or cooked vegetables folded into or layered with yogurt.

Borani banjan consists of fried eggplant that is gently steamed in a rich tomato sauce and then layered over whisked yogurt. While borani banjan looks impressive, it’s fairly straightforward to make and quite pantry-friendly. I’ve been able to find the ingredients easily in every country I’ve lived in.

My friend Nur learned this recipe from her grandmother, who moved to Peshawar from Kabul. It has since become one of my go-to dishes for dinner parties. It’s also a total crowd-pleaser: mildly spiced, widely appealing, and a natural pairing with pulao and kebabs.

A Note on Afghan Cuisine in Pakistan

While I was in Pakistan, I worked on a story for TASTE on Afghan food in Islamabad. Speaking with restaurant owners, students, professionals, I realized how little I knew about a community that had been living in the same city as me for a generation. I wanted to learn more, especially about Afghan home cooking so I reached out to an old student and family friend, Nur.

Nur’s paternal grandmother ("dadi") was from Kabul. She loved to cook and entertain, and showed Nur’s mother, Riffat how to prepare many Afghan classics. Riffat in turn, taught Nur.

When I went over, there was already pulao on the table but Nur said that she wanted to make something a little more special. Inside the kitchen, there was a line of colorful ingredients — bright red roma tomatoes, spring onions, spinach, dill, mint, eggplant, onions, green chilies, red beans, chickpeas — chopped, prepped and ready to go. We were going to be making Ash, an Afghan spaghetti or an Afghan soup (depending on how you want to look at it) and Banjan Borani (or Borani Banjan.) I was thrilled.

Needless to say, I had a blast and left Nur and Riffat's home happy, with a full belly.

As I began to compile the notes and photographs from our cooking session, my story for TASTE, End of Afghan Cuisine in Pakistan? got published. When my friend, Mehreen, a reporter shared the story, we were hit with a barrage of xenophobic tweets about Afghans. While this is probably nothing new for Mehreen or any other journalist writing about Afghan refugees or the Pashtun Tahafuz Movement, it was certainly surprising for me. As I began to go down the black hole of the #GoAfghaniGo hashtag, my head began to spin.

I was reminded of how I felt during an interview when I had asked a Pakistani restaurant owner and long time resident of Peshawar Mor, often referred to as "mini Afghanistan" in Islamabad, whether he mingled with any of his Afghan neighbors. He gave me a slight smile and then whipped out the Pakistani equivalent of a neighborhood watch committee card, saying “It’s my job to keep an eye on things here. Make sure everything stays safe”. My heart sank.

As I was going through the tweets, I was thinking of my colleague, a young Afghan woman who had spent some time in Pakistan after her and her family fled Kabul. While she told me this smiling, eager to swap jokes in Urdu, I was too afraid to ask her any follow-up questions, afraid of what I might hear. I was also thinking of the 17-year old busboy at Khyber Restaurant, who worked 14-hour days to put his younger brother through school. Or Mohammad Ali, a handsome young server who played football every evening at Jinnah Stadium and spoke of how much he loved Islamabad and how this was his home.

Seeing the “alt right” Pakistan script run alongside the “alt right” American script is dispiriting. But when it begins to get too much, you have to remind yourself to take strength from the love and perseverance of others. So I turned my attention to the amazing staff at the Afghan Studies Center of the Center for Research and Security Studies — Sitwat and Saddam — who went out of their way to help with the TASTE story in order to support their own mission of improving cross-cultural understanding between the two countries.

I reminded myself of Zafar Khan, co-founder of Kabul Restaurant who persevered in making his business grow and succeed; hoping for better relations despite what I imagine were decades of living through anti-Afghan hysteria in Pakistan. I thought of the moment when he stopped me just as I was stepping out the door after concluding the interview to say, “Whenever the article comes out and people overseas learn more about the issue, I really hope it can play a small part in helping improve Pakistan-Afghan relations”.

And then of course, I turned my attention to Nur, a young mother of a two-year old who chooses to spend long hours in the kitchen to honor her Afghan heritage.

Ingredients You'll Need

Full-fat yogurt

Indian sour yogurt or lemon juice (optional): For a more authentic finish, fold in a small amount of Indian sour yogurt or whisk in a bit of lemon juice to give the yogurt a tangy finished.

Crushed garlic: You can buy this pre-made or crush it yourself using a food processor or mortar and pestle.

Vegetable oil: While I use vegetable oil, any neutral oil with a high smoke point works.

Italian-style eggplant

Yellow onion: I prefer yellow onions in South Asian cooking, but red onions work in a pinch.

Roma tomatoes: Traditionally used in Pakistan, but vine tomatoes work as well.

Bird’s eye chile or serrano pepper: Use what’s locally available; serranos work well in the U.S.

Salt: I use Himalayan rock salt, but any variety works—adjust to taste.

Turmeric powder

Kashmiri red chili powder: Adds a beautiful color. Substitute with cayenne (use less) if needed.

Pomegranate seeds: Optional, but add a beautiful garnish.

Dried mint: A staple in Afghan cooking that adds a distinctive, cooling aroma.

Red chili flakes: Optional, for added heat and color.

How to Make Borani Banjan

Fry eggplant: Heat oil in a frying pan over medium heat. Once it begins to shimmer, add sliced eggplant in batches and fry for 1 to 3 minutes per side, until evenly golden brown. Adjust heat as needed. Transfer to a plate lined with paper towels to absorb excess oil.

Sauté onions: In a large, heavy-bottomed pot, heat oil over medium-low heat. Add chopped onions and sauté until soft and translucent. Stir in chopped garlic and cook until it no longer smells raw.

Fold in tomatoes and spices: Increase heat to medium-high and add tomatoes, salt, turmeric, and red chili powder. Stir well, cover, and cook until the tomatoes soften, about 5 minutes.

Steam eggplant: Remove the lid and carefully layer the fried eggplant over the tomato-onion mixture. Reduce heat to low, cover again, and let the eggplant steam with the sauce for about 10 minutes.

Layer the eggplant, tomato and onion mixture in the yogurt: While the eggplant steams, whisk the yogurt in a large bowl or serving dish and stir in crushed garlic. Once the eggplant is ready, carefully layer it with the tomato mixture over the yogurt. Garnish with pomegranate seeds, dried mint, and red chili flakes.

Tips for the Best Borani Banjan

• I prefer using small Italian-style eggplants. They hold their shape better than the skinnier Asian varieties.
• If you’re unsure about proportions, aim for a roughly equal weight of eggplant, tomatoes, and onions.
• Slightly sour, Indian-style yogurt gives the dish a more pronounced tang. You can also add a squeeze of lemon if needed.
• For presentation, try to keep the eggplant intact when layering so it sits neatly on top of the yogurt.
• Don’t reheat the assembled dish. If preparing ahead, make the eggplant and tomato mixture in advance, then layer it over freshly whisked yogurt just before serving.

What to Serve with Borani Banjan

One of the reasons I love serving borani banjan when hosting is how versatile it is. It pairs well with:

• Chana pulao
• Beef kebabs
• Fried fish

Frequently Asked Questions

Can you make borani banjan ahead of time?
Yes—prepare the eggplant and tomato mixture in advance, then assemble with yogurt just before serving.

Do you need to peel eggplant?
No, the skin softens during cooking and helps the slices hold their shape.

Can you bake instead of fry the eggplant?
Yes, though frying gives the most traditional texture and flavor.

Is it served hot or cold?
It’s typically served warm or at room temperature.

Borani Banjan Recipe

5 from 11 votes

Borani banjan is a traditional Afghan dish of fried eggplant simmered in a spiced tomato sauce and layered over garlicky yogurt. This rich, tangy, and comforting recipe is perfect for entertaining or as a flavorful side for pulao and kebabs

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 6 people

Course: Side Dish

Cuisine: Afghan

Ingredients Equipment Method

Ingredients

  

• ¾ cup vegetable oil
• 1 large Italian style eggplant or 2 small ones sliced crosswise, about ½-inch thick
• 1 large yellow onion or 2 small ones halved and thinly sliced
• 4 roma tomatoes sliced crosswise – 4 roma tomatoes
• 1 green chili finely chopped
• 1 ¼ teaspoon salt or to taste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder preferably Kashmiri red chili powder
• 2 cups full-fat yogurt preferably ¼ of it will be sour yogurt lightly whisked
• 1 ½ teaspoon crushed garlic
• 1 tablespoon pomegranate seeds optional
• 1 teaspoon dried mint optional

Equipment

• 1 Heavy bottom pot
• 1 Frying pan

Method

 

1. In a frying pan, heat ½ cup of oil over medium heat. When it becomes to shimmer, add the sliced eggplant in batches. Fry each side until a medium brown, 1 to 3 minutes. Adjust heat and time, and add small amounts of oil (1 tablespoon at a time) as necessary. Transfer fried eggplant to plate lined with paper towels to absorb excess oil. Set aside.
2. In a large heavy-bottom pot, heat remaining (about ¼ cup) of oil over medium-low heat. Add sliced onions and fry until soft and translucent, about 7 minutes. Add ½ teaspoon of crushed garlic, and fry for a few seconds until it stops smelling raw.
3. Add tomatoes, green chili, salt, turmeric and red chili powder. Stir until well-mixed. Cover the pot and let it simmer on medium-low heat for 5 minutes.
4. When the tomatoes soften, fold in fried eggplant. Dial heat to low, cover, and let it steam for 10 minutes.
5. While the eggplant steams, transfer yogurt to a flat serving dish and lightly whisk until it has an even consistency. Stir in 1 teaspoon of crushed garlic.
6. When ready, remove the saucepan from the stove. Carefully spoon the eggplant, tomato and onion mixture, and layer it on top of the whisked yogurt. Garnish with dried mint, red chili flakes and pomegranate seeds.