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Borani Banjan Recipe

This is my friend'a take on the Afghan classic, borani banjan, fried eggplant on a flavorful tomato-onion base, drizzled with sour yogurt.
5 from 11 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Side Dish
Cuisine Afghan
Servings 6 people

Ingredients
  

  • 2 cups full-fat yogurt preferably ¼ of it will be sour yogurt
  • 1 ½ teaspoon crushed garlic
  • ¾ cup neutral oil canola/sunflower/vegetable
  • 3 eggplant sliced crosswise
  • 3 red onion sliced in half rings
  • 4 roma tomatoes sliced crosswise
  • 5 green chilies, preferably bird's eye chili thinly diced
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon turmeric powder
  • ½ teaspoon red chili powder, preferably Kashmiri red chili powder
  • 1 tablespoon pomegranate seeds (optional)
  • 1 teaspoon dried mint (optional)
  • ½ teaspoon red chili flakes (optional)

Instructions
 

  • Transfer yogurt to a flat serving dish and lightly whisk until it has an even consistency. Stir in 1 teaspoon of crushed garlic. Set aside.
  • In a non-stick skillet, heat ½ cup of oil. When hot, lower heat to medium and fry the sliced eggplant until medium brown, roughly 1 - 2 minutes each side. Lower heat and add oil as needed. Once fried, pat fried eggplant with paper towels to absorb excess oil. Set aside.
  • In a large non-stick saucepan, heat ¼ cup of oil. Add sliced onions and fry on low heat until translucent, about 7 – 10 minutes. Add remaining ½ teaspoon of crushed garlic and fry for a few seconds until fragrant.
  • Add tomatoes, green chilies, salt, turmeric and red chili powder. Stir on medium heat until the tomatoes soften. Cover the saucepan and let it simmer on medium-low heat for 5 minutes.
  • When the tomatoes release some water, add eggplant. Dial heat to very low, cover, and let it steam for 10 minutes.
  • When ready, remove the saucepan from the stove. Layer the eggplant on top of the yogurt and top with the tomato-onion curry. Garnish with dried mint, red chili flakes and pomegranate seeds.

Notes

When preparing the onion-tomato base, Nur initially put the garlic before the onion. I hate the splutter and always prefer to add ginger or garlic after caramelizing the onions. 
I also prefer to breakdown the tomatoes and stir them on high heat for about 10 minutes before dialing heat to low and adding the eggplant to steam.
Keyword nowruz