Entree: Afghanistan – Central Culinary Region – بنجان بورانی ➤ Banjan Borani (Roasted eggplant simmered in a garlicky tomato sauce and served topped with seasoned yogurt)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Total 1 hr

Ingredients

- 2 medium eggplants, about 1 lb (450 g) total
- 3 tbsp (45 ml) vegetable oil, plus more for frying
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 3 cloves garlic, minced
- 2 cups (480 g) ripe tomatoes, chopped (or 1 14-oz (400 g) can crushed tomatoes)
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2 g) ground turmeric
- 1/4 tsp (1 g) ground black pepper
- 1/2 tsp (2.5 g) salt, adjust to taste
- 1/4 tsp (1 g) crushed red pepper flakes or to taste
- 2 tbsp (30 ml) fresh cilantro, chopped, plus extra for garnish
- 2 cups (480 ml) plain full-fat yogurt
- 1 small clove garlic, grated or finely minced (for yogurt)
- 1/2 tsp (2.5 g) salt (for yogurt)
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (30 ml) chopped fresh mint or 1 tsp (1 g) dried mint (optional)

Instructions

1. Prepare the eggplant: Halve the eggplants lengthwise and score the flesh; brush with a little oil. Roast under a broiler or on a hot grill for 10–15 minutes until very soft and charred in spots. Let cool, scoop out the flesh, and roughly chop. Alternatively, cut into 1-inch (2.5 cm) cubes and pan-fry in 2–3 tbsp (30–45 ml) oil until golden and tender, then drain on paper towels.
2. Make the tomato-onion base: In a large skillet, heat 3 tbsp (45 ml) vegetable oil over medium heat. Add the chopped onion and cook 6–8 minutes until soft and translucent. Add the minced garlic and cook 1 minute until fragrant.
3. Add spices and tomatoes: Stir in the ground coriander, turmeric, black pepper, salt, and red pepper flakes. Add the chopped tomatoes (or crushed tomatoes) and simmer gently 8–10 minutes until the sauce reduces and thickens slightly.
4. Combine eggplant and simmer: Add the roasted or fried eggplant to the tomato mixture and gently fold to combine. Simmer 5–8 minutes more so flavors meld. Stir in 2 tbsp (30 ml) chopped cilantro near the end and adjust seasoning.
5. Prepare the yogurt topping: In a bowl whisk together 2 cups (480 ml) plain yogurt, 1 small grated garlic clove, 1/2 tsp (2.5 g) salt, 1 tbsp (15 ml) lemon juice, and chopped mint if using. Taste and adjust lemon/salt.
6. Assemble and serve: Transfer the eggplant-tomato stew to a serving dish and spoon the seasoned yogurt over the top or serve alongside. Garnish with extra cilantro and a drizzle of olive oil or melted butter. Serve warm with naan, flatbread, or steamed rice.