Borani Banjan
by Casa Pappagallo · 705K subscribers on YouTube
Borani Banjan is an Afghan eggplant and yogurt dish, creamy and flavorful, made with fried eggplants, a spiced tomato sauce, and a garlicky yogurt topping.
- Difficulty
- medium
Ingredients
15 items- EggplantsSliced about 1 cm thick
- Seed OilFor frying
- 1 pcsChili PepperWhole, stem removed
- GarlicCloves, chopped for sauce and squeezed for yogurt
- TomatoesDiced for sauce and sliced for topping
- 1 tspTurmeric
- 1 tspCumin
- 1 tspCoriandolo (Spezia)Ground coriander for the sauce
- 1 tbspTomato Paste
- SaltTo taste
- OnionsSliced
- WaterA little, added around edges
- YogurtThick yogurt, for the sauce
- Coriandolo FrescoChopped, for garnish
- Piadina(optional) — Optional, for serving
Method
- Heat vegetable oil in a pan for frying the eggplants.
- Slice the eggplants about 1 cm thick.
- Fry the eggplant slices in the hot oil until golden brown. Set aside.
- In another pan, heat a little oil and add a whole chili pepper and chopped garlic.
- Add diced tomatoes to the pan.
- Add turmeric, cumin, coriander, and tomato paste. Stir well.
- Cook the sauce on low heat for about 15 minutes.
- After 15 minutes, slice tomatoes into rounds and place on top of the sauce.
- Add sliced onions on top of the tomatoes.
- Season with a pinch of salt.
- Place the fried eggplant slices on top of the onions.
- Add a little water around the edges of the pan.
- Cover and cook on low heat for 15–20 minutes.
- While the dish cooks, prepare the yogurt sauce: mix thick yogurt with squeezed garlic and salt. If too thick, add a little cold water.
- Uncover the dish after 15–20 minutes.
- Spread the yogurt sauce on top.
- Sprinkle with fresh coriander.
- Serve with flatbread (piadina) if desired.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
