How to Love Yummy Borani Banjan/Afghani Eggplants in Yoghurt Sauce

How to Love Yummy Borani Banjan/Afghani Eggplants in Yoghurt Sauce Delicious, fresh and tasty.

Borani Banjan/Afghani Eggplants in Yoghurt Sauce. This Borani Banjan recipe (Afghan Eggplant with Garlic Yogurt Sauce) is a richly spiced stewed eggplant dish that's served with tangy garlicky yogurt on top. The yogurt used should be cold, if not you can mix yogurt and garlic beforehand and put it in the fridge to chill. To assemble this recipe, take a plate and put the yogurt sauce first.

Combine the Yogurt Sauce ingredients together in a small bowl.

Heat the oil in a large saute pan over medium heat.

Generously season the eggplant rounds with salt and pepper on both sides.

You can cook Borani Banjan/Afghani Eggplants in Yoghurt Sauce using 16 ingredients and 5 steps. Here is how you cook it.

Ingredients of Borani Banjan/Afghani Eggplants in Yoghurt Sauce

1. You need of Eggplants sliced large ones.

2. Prepare of Tomatoes finely chopped.

3. You need of Onions finely chopped.

4. Prepare of Turmeric powder.

5. You need of Red Chilli powder.

6. You need of Ginger powder.

7. It’s of Garlic cloves crushed.

8. Prepare of Salt or to taste.

9. Prepare of Oil.

10. Prepare of FOR THE YOGHURT SAUCE-.

11. Prepare of thick Yoghurt.

12. It’s of Salt.

13. You need of Garlic minced.

14. You need of FOR GARNISHING -.

15. You need of Dry Mint Leaves.

16. It’s of Cayenne pepper or Paprika.

This easy Afghan eggplant recipe is a luscious, rustic dish using simple and easy ingredients.

Most people fry their eggplant, not here.

I've taken my mom's traditional recipe and came up with an.

Lower heat and add oil as needed.

Borani Banjan/Afghani Eggplants in Yoghurt Sauce instructions

1. First of all, wash and slice the Eggplants into thin circles. Keep them immersed in a tablespoon of salted water until the Oil gets heated up..

2. Deep fry them on a medium to high heat in hot Oil. Do not fry them too much otherwise they will become soggy. Drain them on a tissue paper and set aside..

3. Next prepare the Tomato Onion base. Heat 2 tablespoons of Oil in a pan. Add the crushed Garlic and chopped Onions. Saute them for a minute and then add the Tomatoes along with all the ingredients..

4. Cover and simmer until soft and mushy. It takes about 8 to 10 minutes. Add all the ingredients required to make the Yoghurt sauce. For serving, arrange the Tomato Onion mix as the base. Top it up with the fried Eggplant slices. Pour a tablespoon of Yoghurt sauce on each of them..

5. Now sprinkle some dry Mint Leaves, Cayenne pepper or Paprika. Serve them with Naans or Kabuli Pulao..

Once fried, pat fried eggplant with paper towels to absorb excess oil.

Borani Banjan is a delicious Afghani dish that is made with layers of roasted eggplants and tomato sauce.

It is baked and then topped with garlicky Greek yogurt for a decadent finish.

Afghani cuisine has many similarities to Indian cuisine especially in the variety of spices that are used in their dishes.

This Borani Banjan is an Afghan eggplant recipe.