Borani Banjan (Afghan-style Eggplant in Yogurt)
Updated September 16, 2024
Nico Schinco for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 cup full-fat Greek or Indian yogurt
1 garlic clove, grated
Salt
½ to 1 cup vegetable oil
4 Japanese or Indian eggplants (see Tips), or 1 globe eggplant, cut into ¼-inch-thick rounds
3 plum tomatoes, chopped
½ teaspoon Kashmiri or other red chile powder (optional)
2 tablespoons pomegranate seeds
4 to 6 small mint leaves
Nutritional analysis per serving (4 servings)
40 grams carbs; 8 milligrams cholesterol; 570 calories; 31 grams monosaturated fat; 8 grams polyunsaturated fat; 4 grams saturated fat; 45 grams fat; 19 grams fiber; 1687 milligrams sodium; 9 grams protein; 24 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
- 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.
- 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.
- 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.
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.
Private Notes
Comments
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.
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.
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.
I just made this and, while delicious, I will never fry the eggplant again. The next time I make it, I will spread the eggplant slices out on a sheetpan, sprinkle with oil and roast them. It was so hot in my kitchen, It was like I was the one in the pan! I make an eggplant parm, using roasted eggplant slices (globe eggplants, though) and it's delicious. I liked this just fine, it's just the frying that got me.
To add protein to this dish I cooked ground lamb with the tomatoes. The Kashmiri powder adds great flavor without being too hot.
I would LOVE to know the traditional recipe please.