Borani Banjan – Afghani Eggplant dish
Pane-Bistecca
Borani Banjan is an eggplant dish with yogurt, lots of garlic and mint. It is a popular Afghan side dish in which eggplants are the main ingredient.
The story of borani begins in Iran, where it is served as a cold starter. But unlike its Persian ancestor, the Afghan version is served warm.
There are similar dishes in India and Turkey too, so once again you can see how people are connected.
I love this dish; it goes wonderfully with antipasti platters and barbecues! I served it cold and I made two variations of it! My recipe is not traditional.
And one more thing! Did you know that I’m number 17 on the list of the 80 best food blogs in Asia? You don’t believe it? Check it out for yourself, here’s the link! And there are some great blogs on this list! Number 1, 6, and 15 are my favorites, they have wonderful recipes!
The story of borani begins in Iran, where it is served as a cold starter. But unlike its Persian ancestor, the Afghan version is served warm.
There are similar dishes in India and Turkey too, so once again you can see how people are connected.
I love this dish; it goes wonderfully with antipasti platters and barbecues! I served it cold and I made two variations of it! My recipe is not traditional.
And one more thing! Did you know that I’m number 17 on the list of the 80 best food blogs in Asia? You don’t believe it? Check it out for yourself, here’s the link! And there are some great blogs on this list! Number 1, 6, and 15 are my favorites, they have wonderful recipes!
Ingredients
3 eggplants cut into slices
2 beef tomatoes
3 cloves of garlic, grated
2 red onions, halved and thinly sliced
2 tbsp tomato purée
1 green chili pepper, chopped
Salt and Pepper
1 tsp Turmeric
½ tsp Chili Powder
½ tsp Chili Flakes
250 g Natural Yoghurt
Fresh Mint
Oil for frying
Instructions
1
Step 1
Fry the eggplant slices in a little oil and set aside.
2
Step 2
Mix the yogurt with the grated garlic and the spices, except the turmeric. Spread this yogurt on a platter. Spread the cooked eggplants on top.
3
Step 3
Meanwhile, fry the onions and tomatoes in a frying pan. In my second variation, I added strips of capsicum. Season well!
4
Step 4
Add the tomato purée and a little water, then reduce well. If you want to serve this salad warm, put this hot tomato topping on the eggplants and serve.
5
Step 5
I let everything cool down and then spread it over the eggplants in a circle. Garnish with herbs or edible flowers and serve.
Notes
A very nice and original starter! Asian Eggplant Salad, Laotian Eggplant Salad, Eggplant Salad.
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