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BĀRANI BĀNJĀN

An Afghan classic, reinterpreted – eggplant in spicy tomato sauce with yogurt topping.
Servings

4

Prep time

60 min

Ingredients Number
aubergine 2 large
red onion 1
garlic 4 cloves
cherry Tomatoes 500 g
canned diced tomatoes 300g
cumin 2 tsp
turmeric 1 tsp
cinnamon 1 tsp
salt to taste
pepper to taste
rapeseed oil
unsweetened soy yogurt 400 g
lemon 1/2
water
fresh coriander 8 g
chili flakes (optional)
flatbread 1

"The term side dish does not do this dish justice"

Borāni Bānjān is a cornerstone of Afghan cuisine – a simple yet incredibly flavorful dish that truly lets eggplant shine. Traditionally, it is served with a spicy tomato sauce and a creamy garlic sauce, often enjoyed with fresh bread. In my vegan version, I simply replaced the usual dairy yogurt with unsweetened soy yogurt. To prevent the soy yogurt from tasting too much like soy, I enhanced it with lemon juice and salt – and let me tell you, the result is so authentic that you wouldn't taste any difference from the original!


In Afghanistan, Borāni Bānjān is often served as a side dish with rice or as a light dinner. But honestly, calling it a "side dish" doesn't do this dish justice – it's so special and rightly celebrated. The combination of velvety eggplant, spicy tomato sauce, and yogurt-garlic sauce makes it one of my absolute favorite dishes..


PERSONAL RECOMMENDATION


I've added a little personal touch to this classic. Traditionally, neither cinnamon nor cumin is included in the sauce – but I believe these two spices elevate the tomato flavors to a whole new level. My friends and family love this reinterpretation, so give it a try and don't be shy!

PREPARATION

Click here for the recipe reel
  1. Prepare the eggplants: Peel two strips of the eggplant skin lengthwise and cut the eggplants into medium strips. Place them in a bowl with water and a teaspoon of salt for 20 minutes to remove the bitterness. Afterward, drain and pat dry with a kitchen towel.
  2. Fry: Heat plenty of oil in a pan, fry the eggplant strips on both sides until golden brown, and let them drain on paper towels.
  3. Tomato sauce: In another pan, sauté onions in a little oil until translucent, then add the chopped cherry tomatoes and turmeric. After about 3 minutes, add the passata, season with salt, pepper, cumin, and cinnamon, and simmer for 10-15 minutes over low to medium heat. Stir occasionally.
  4. Combine: Carefully place the fried eggplant strips into the tomato sauce and cover. Let it simmer for another 13 minutes on low heat.
  5. Garlic sauce: Combine all the ingredients in a bowl and whisk or blend until smooth and creamy.
  6. Serve: On a large plate, first spread a few tablespoons of the garlic sauce and smooth it out with the back of a spoon. Add the Bānjān sauce on top and drizzle with more garlic sauce. Garnish with dried mint, chili flakes, and chopped coriander. Serve with fresh flatbread – the perfect dish to share and dip!



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