August 27, 2023
Borani Banjan (Afghan Stewed Eggplant with Yogurt Sauce)
Tender caramelized eggplant soaks in a a rich and spiced tomato sauce with caramelized onions for an absolutely delicious side. Served hot, it contrasts well with a bright and cool garlicky sauce and fresh herbs.
Servings: 4
Calories: 232kcal
Ingredients
Borani Banjan
- 2 medium eggplants sliced into 3/4-inch thick rounds
- salt to taste
- 2 tablespoons avocado oil divided (I like to use an avocado oil spray to coat the eggplant slices for even coating that doesn't need to be very heavy)
- 1 yellow onion sliced thin
- 14.5 ounce can fire roasted tomatoes with chili or 3 large tomatoes
- 1 small jalapeño stem and seeds removed (leave the seeds if you like heat), omit if the can of tomatoes has chili peppers in it
- 2 garlic cloves minced
- 1 1/2 tablespoons tomato paste
- 1/2 teaspoon coriander ground
- 1/4 teaspoon cumin ground
- 1/4 teaspoon turmeric ground
- 1/4 teaspoon black pepper ground
- pinch cayenne pepper optional, adds heat
- cilantro for garnish
Yogurt Sauce
- 1 cup Greek yogurt unsweetened, or your favorite dairy-free alternative for dairy-free
- 2 garlic cloves minced
- salt to taste
Instructions
For the Borani Banjan
- Preheat the oven to 400ºF and line two rimmed baking sheets with foil or baking parchment. Set aside.
- Generously salt the eggplant rounds and let stand 10 minutes. Blot dry with paper towels and then oil with half the avocado oil. Lay on the prepared baking sheets and bake at 400ºF, about 30 minutes, or until golden. Set aside to cool.
- While the eggplant bakes, caramelize the onions. Add the onions and remaining half the avocado oil to a pan and cook over medium-high heat, stirring often until the onions turn golden brown, about 20 minutes. Reserve half of the onions in a small bowl for later.
- To the remaining half of the caramelized onions in the pan, add tomato paste, jalapeño, garlic and cook until soft and fragrant, about 3 minutes. Add coriander, turmeric, cumin, and pepper and cook, stirring constantly until fragrant, 1-2 minutes. Add the tomatoes and their juices and bring to a boil. Reduce heat to a simmer and cook until thickened, about 5-10 minutes.
- Layer eggplant and top with sauce, repeat. Top with remaining caramelized onions. Cover with foil and bake for 20 min at 350ºF until warmed through. You can also make everything up to this point and then cool it up to 3 days ahead. Then bake at 350ºF for 30 minutes before serving. If there is any excess liquid, uncover the dish during baking to thicken the sauce.
For the Sauce
- Stir everything together and season to taste with salt. Set aside to let the flavors meld. This can be made up to 3 days ahead and refrigerated.
- Serve the hot eggplant with the cold yogurt sauce.
Notes
Protein:Energy Quotient [calories]: 0.24, Protein % of calories: 14%
Nutrition Facts
Borani Banjan (Afghan Stewed Eggplant with Yogurt Sauce)
Amount per Serving
Calories
232
% Daily Value*
Fat
15
g
23
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Cholesterol
3
mg
1
%
Sodium
222
mg
10
%
Potassium
585
mg
17
%
Carbohydrates
18
g
6
%
Fiber
5
g
21
%
Sugar
11
g
12
%
Protein
8
g
16
%
Vitamin A
312
IU
6
%
Vitamin C
21
mg
25
%
Calcium
125
mg
13
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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