New text
BĀRANI BĀNJĀN
4
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
- 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.
- 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.
- 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.
- Combine: Carefully place the fried eggplant strips into the tomato sauce and cover. Let it simmer for another 13 minutes on low heat.
- Garlic sauce: Combine all the ingredients in a bowl and whisk or blend until smooth and creamy.
- 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!