Borani Banjan (Afghan-style Eggplant in Yogurt) 

By Zainab Shah

Updated September 16, 2024

  • Nico Schinco for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5(1,018)
Comments
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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  

  • 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 

Ingredient Substitution Guide
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

  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.

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Ratings

5 out of 5
1,018 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.

Jill

I roasted the eggplant as others suggested and that was fine. Most of the flavors were great, but the raw garlic in the yogurt sauce is all I can taste an hour later.

JM

Thanks you to those who suggested roasting the eggplant rather than frying and the fine person who said to double the garlic and triple the mint which I also did. Spectacular! Did not have pomegranate seeds so used pomegranate molasses drizzled. Made two layers of the dish and used a combination of leftover baguette and naan as a carb.

Catherine W.

I didn't have the Japanese nor Indian eggplant, so I used the globe eggplant. I prefer roasting eggplant for Eggplant Parmigiana and Moussaka, but wanted to prepare as written. The eggplant absorbed an incredible amount of oil and never did approach crispy nor caramelize, even when browned. But the combination of flavors in the final product was good, so I will try the recipe again with the right eggplant.

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Credits

By Zainab Shah

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