Cooked - Borani Banjan: Afghan Eggplant Dish

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Borani Banjan: Afghan Eggplant Dish

6.0

3 eggplants (sliced)

4 cloves garlic (minced)

2 tbsp tomato paste

2 tomatoes (diced)

1 onion (sliced (optional))

3 green chili peppers

2 tomatoes (sliced)

Seasonings: Salt (½ tsp black pepper, ½ tsp turmeric)

1 cup soy yogurt

1 garlic clove (minced)

Fry the Eggplants: Fry the sliced eggplants in oil until golden brown. Drain and set aside.
Prepare the Tomato Mixture: Sauté the garlic in oil. Add tomato paste, diced tomatoes, salt, black pepper, and turmeric. Cook on high heat for 5 minutes.
Combine Ingredients: Add the fried eggplants, optional sliced onion, green chili peppers, and sliced tomatoes to the pan. Cover and simmer for 20 minutes on medium-low heat.
Prepare the Sauce: In a bowl, mix the soy yogurt with a minced garlic clove.
Assemble: Spread some sauce on a serving dish. Add the eggplant mixture, and drizzle with more sauce.
Garnish: Sprinkle dried mint and chili flakes. Serve with rice or naan.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥬Vegetable Dish

CuisineAfghan

Occasions🍲Comfort Food📆Everyday

Season☀️Summer

DifficultyEasy ⏰ 45m

Created 55 weeks ago

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