Borani Banjan

an extra delicious Afghan eggplant dish

I would make this all the time for my clients in the Hamptons. The pan-fried eggplant with the gorgeous onion and tomato sauce was a hit every time. The best vegetarian main or side dish.

Ingredients:

1 large eggplant or 2 medium eggplants sliced into planks

- salt them and let the moisture come out and pat them dry

3 tomatoes chopped up, 2 tomatoes sliced into rounds

1 onion sliced into rounds

2-3 green peppers sliced

2.5 tbsp tomato paste

4 cloves of garlic minced

1 tsp turmeric

1 tsp cumin

1 tsp chili powder

yogurt topping

3/4 cup yogurt

4 cloves of garlic minced

1/2 a lemon

4-5 mint leaves sliced or 1 tsp dried mint (adjust to taste)

salt and pepper to taste

Method:

Slice your eggplants and sprinkle them with salt. Lay them on a baking sheet and allow to rest for 20 minutes. The moisture will be drawn out.

Pat the eggplants dry.

Then, in a pan with some oil, pan fry the eggplant until golden brown. You can also deep fry them if you prefer.

Take the eggplant out, and in the same pan with a bit more oil, add in your garlic and green chilis.

Then, add in all your spices and tomato paste. Cook until a dark red and the spices are fragrant.

Then, add your chopped tomatoes with a bit of salt.

Cook until the tomatoes start breaking down and creating a sauce.

Then, layer half your sliced tomatoes on top of the sauce, some of the fried eggplants, and then some of the sliced tomatoes. Repeat until everything is used up.

Cover with a lid and let cook until the onions and tomatoes are soft, and everything has started cooking together.

While it’s cooking, mix together all the ingredients for the yogurt.

On a large plate, put half the yogurt down, then top with the eggplant mix, and top with the rest of the yogurt.

Garnish with some chopped mint.

Enjoy!