Borani Banjan
Rich and spicy, drizzled with tart, creamy yogurt, this Borani Banjan or Banjan Borani is a delicious Afghan dish full of eggplant and tomatoes. If you're looking for food ideas for your book club for Double Exposure, look no further.
Ingredients
- Sunflower oil for deep-frying plus ½ cup extra
- 2 eggplants peeled and halved lengthways
- 1 large yellow onion sliced into semicircles
- 6 garlic cloves coarsely chopped
- 2 moderately hot fresh red chilies thinly sliced
- 2 teaspoons ground coriander
- 1 teaspoon white sugar
- 1 teaspoon turmeric
- 1 teaspoon ground red pepper
- 2 teaspoons white vinegar
- 5 large tomatoes sliced
- ½ cup boiling water
- Fresh mint and ground red paper to serve
- salt
FOR THE YOGURT DRESSING
- 2 cups Greek yogurt
- 1 garlic clove crushed
Instructions
- In a large saucepan, heat enough oil for deep-frying to 325 degrees on an oil thermometer.Sunflower oil for deep-frying plus ½ cup extra
- Gently add eggplant pieces, without overcrowding the pan, and fry, flipping them over occasionally, until they are golden on both sides and soft all the way through. Set aside in a colander placed over a bowl to catch the excess oil and repeat with the remain eggplant pieces.2 eggplants
- Heat the extra oil in a large frying pan over high heat and fry the onion, garlic, and fresh chilies, stirring constantly, for 2 minutes, or until fragrant. Reduce the heat to low and add the coriander, sugar, turmeric, ground red pepper, vinegar, and 1 Tablespoon salt, stirring for 2 minutes, for the flavors to combine.1 large yellow onion, 6 garlic cloves, 2 moderately hot fresh red chilies, 2 teaspoons ground coriander, 1 teaspoon white sugar, 1 teaspoon turmeric, 1 teaspoon ground red pepper, 2 teaspoons white vinegar
- Arrange the tomato slices over this base to cover then add the boiling water.5 large tomatoes, ½ cup boiling water
- Gently layer the eggplant pieces on top and increase the heat to high. Bring to a boil, then reduce the heat to low, cover the pan, and simmer for 10 minutes.
- Meanwhile, to make the yogurt dressing, mix the yogurt, garlic, and ½ teaspoon salt in a bowl to combine well.2 cups Greek yogurt, 1 garlic clove
- Spread half the yogurt dressing over a large serving platter, then using a flat spoon, gently lift out the eggplant pieces and arrange them over the yogurt, without overlapping. Spoon the onion and tomato sauce over the eggplant and decoratively drizzle the remaining yogurt dressing on top. Garnish with mint leaves and red pepper. Serve hot.Fresh mint and ground red paper, salt
Notes
From Parwana: Recipes and Stories from an Afghan Kitchen, recipes by Farida
Ayubi.
Ayubi.
