Borani Banjan (Afghan-style Eggplant in Yogurt)
Published June 13, 2024
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1cup full-fat Greek or Indian yogurt
- 1garlic clove, grated
- Salt
- ½ to 1cup vegetable oil
- 4Japanese or Indian eggplants (see Tip), or 1 globe eggplant, cut into ¼-inch-thick rounds
- 3plum tomatoes, chopped
- ½teaspoon kashmiri or other red chile powder (optional)
- 2tablespoons pomegranate seeds
- 4 to 6small mint leaves
Preparation
- Step 1
In a bowl, mix the yogurt, garlic, ½ teaspoon salt and 2 tablespoons water. Place in the fridge to chill and develop garlicky flavor.
- Step 2
Line a tray or large plate with paper towels. In a large frying pan, heat ⅓ cup oil on high. (The eggplant slices should be submerged about halfway in the oil while frying.) When the oil is heated, about 1 minute, add the eggplant slices in a single layer, and fry 1 to 2 minutes on each side, working in batches to avoid overcrowding and adding oil between batches as necessary. When the eggplant starts to caramelize and turn brown, transfer to the prepared tray or plate. Pat dry with a paper towel or clean kitchen towel to remove any excess oil and to preserve the eggplant’s crisp texture. Season with salt as desired.
- Step 3
To the same pan, add tomatoes, ½ teaspoon salt, 2 tablespoons water and chile powder, if using. Cook on high until the tomatoes start to break down, about 5 minutes.
- Step 4
To serve, spread the yogurt in a single layer in a large shallow dish. Add the eggplant in a single layer on top, and then scatter the tomato over the eggplant (see Tip). Finish with pomegranate seeds and mint.
Tips
- Indian eggplants tend to have thinner skin, are round in shape and are about 2 inches in diameter. These eggplants have a milder flavor and creamier texture than globe eggplants when cooked.
- If multiple layers are preferred (the traditional way), use half of the yogurt, eggplant and tomato for the first layer, and create a second layer with the second half of the elements.
Private Notes
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Cooking Notes
Beverly Held
I roasted the eggplant rather than fry it. It may have been a little less rich than frying but it was delicious. Great range of flavors and textures.
K.K.
Re the peppers, the spice is not an important part of the dish typically. Mint, Yogurt, and tomato do the work. The most apt spice to substitute would be a mix of paprika and cayenne. Other common spices like jalepeno, chipotle, or chili flakes would taste off. Hope this helps.
Doren
My favorite kind of food. I make a very similar dish and find that roasting 1 inch pieces of eggplant at 450 degrees ( 20 minutes one side, flip and continue for 10 more minutes) yields delicious results and much simpler. Also, I drizzle with a little pomegranate molasses, a pantry staple.
Dave
"Kashmiri or other red chile powder" isn't a very helpful description. I've never used Kashmiri peppers and know nothing about them. I don'even know if I can find them readily. If not, should I look for a hot pepper, a mild pepper, a smoky pepper, a fruity pepper? Some guidance would be appreciated. Since neither the recipe's author nor the NYT provided any assistance at all, could someone who knows this cuisine (or this pepper) offer some help? Thank you.
Debra STL
So a healthier version would be to prepare the eggplant in the traditional manner, salting and then summering in a tomato sauce. I hate frying, so hot and greasy, and would like to see a traditional recipe for the American home cook. Thx!
Rami
A sprinkle of garam masala or ajika to eggplant discs ( I roast at 400) develops fantastic flavor
Additions
This is such a lovely dish, if you wanted to increase the heft a bit I’m planning to add some chickpeas or lentils and serve it with whole grain flat bread or crusty sourdough for a lovely meatless main with a zesty side salad.
Mindy
The Kashmiri chili puts even the most colorful hot peppers to shame. It has a vibrant red hue and very eatable mild heat (1,000 to 2,000 Scoville heat units or SHU). The color of Kashmiri pops off the plate – bringing to life curries, tandoori chicken, and many other Indian dishes. There’s a lovely fruity undertone to this chili. It wouldn’t be the first off the spice rack shelf for use as a flavor additive, but it can make do as a sweet paprika substitute in a pinch.
Dave
There's garlic. There's chile powder. There's mint. Are these not seasonings?
Maria La Place
You can buy Kashmiri chili (as well as three other Indian chilis) from Diaspora dot com, a Bay Area-based, woman-owned company that sources spices directly from small sustainably-farmed spice farms in India so that the farmers are paid much more than they usually get for their crops. And owner Sana Javeri Kadri's spices are infinitely more flavorful than other brands. I have no financial interest in the company; I'm just a big fan of the way the company is run and its products.
midwestcook
You can buy kashmiri chili powder from The Spice House or from Amazon.
Drgonzo777
My guess is that Aleppo pepper would work well here.
Charmaine
How is this the recipe of the day in the middle of a nationwide heat wave in June in the U.S.? While the yogurt and flavors would be refreshing, I’m not sure where I’d find the pomegranate seeds this time of year.
Max
Good recipe, but the eggplant could use some seasoning beyond salt.
M S
Very quick, easy, delicious recipe. I happened to have pomegranate arils, grow a lot of mint,always have yogurt on hand, so it was a great chance to try something different with eggplant. I used a minimal amount of oil on a nonstick pan to get the eggplant going, then covered it. It's pretty easy to get the eggplant crispy if you just listen to the sound as the water coming out of it evaporates and it sizzles under the lid. Great favor. Pomegranate adds good texture but could be optional.
Susan
Since I can’t find Japanese or Indian eggplant where I am, how many pounds is the 4 eggplants in the recipe? “4 eggplants” can cover a lot of ground.
Betty Chilese
Made it exactly as written. It was delightful. All the flavors went very well together. I’ll definitely make this again.
SIO MO
Has anyone tried airfrying the eggplant to get the crisp?
Cat Parenti
Thanks for the memories... lived in Afghanistan many years. The version served there had onions and green peppers added to the eggplants. Still make the original dish today. Takes a little more time but well worth it!
Becky
I used labne for the yogurt. That was a nice tangy addition. I did fry the eggplant in oil and I think when I try it again, I will try baking it in the oven instead. It was very tasty. I took it to a dinner party and people really liked the spicy tomatoes and labne combination. I used Aleppo pepper for the tomatoes.
George Angell
This is almost unbearably good. The pop of sweetness and crunch from the pomegranate arils took it over the top. I served it with Yotam Ottolenghi's Jerusalem Lamb Shawarma, also from NYTC. I did worry a bit about the quantity of oil in the finished dish, but the calories didn't clock out as high as I thought, and the richness and interior softness of the eggplant was worth it. Highly recommended as a side dish with any Mediterranean menu.
Keith
Terrific dish. Did you realize that the standard yogurt tub at the store is 5.somehing ounces, not 8. Reduced everything which made it just right for two. Used Campari tomatoes; far more flavorful than store Romas. Served along with grilled Mtsvadi-style pork tenderloin (marinade: pomegranate juice, grated red onion, s&p)
hbggirl
I was able to find fresh pomegranate seeds in the refrigerator section of my grocery store. They come in a one or 2 cup container and they are called juicy gems. They are a delicious flavor bomb without all the work!
Mari G
Not private With just two exceptions, I made this exactly as written. It was delicious and I will make it again for guests. My exceptions were that I had to add oil a couple of times through the eggplant frying process. And I left out the chili, as the garlic adds plenty of spice for me.
Gail
This is great. I did the eggplant in the air-fryer and used much less oil. The second time I made it I added some fresh ginger to the yogurt since I was out of mint. It was also great.
Bob
Followed the recipe, used canola oil and chipotle chili powder. Unctuous and delicious. Next time I might roast the eggplant, after brushing it with oil.
FeelinSalty
How do we prepare the eggplant? Fully under water? How much salt? Air dried? Am I missing part of the recipe? I need instruction from someone know has made this, please! Thx.
SusanW
@FeelinSalty: The header paragraph says that this recipe is simplified by avoiding the soaking, etc. Step 2 describes the cooking process for the eggplant.
Dave
"Kashmiri or other red chile powder" isn't a very helpful description. I've never used Kashmiri peppers and know nothing about them. I don'even know if I can find them readily. If not, should I look for a hot pepper, a mild pepper, a smoky pepper, a fruity pepper? Some guidance would be appreciated. Since neither the recipe's author nor the NYT provided any assistance at all, could someone who knows this cuisine (or this pepper) offer some help? Thank you.
BayArean
Dave, you should look for a spice, not a vegetable or fruit. @midwestcook gives a couple of source suggestions if your local stores don't carry it.
Judith
Kashmiri chili powder is a mild chili powder with lots of good flavor. I get it from my local Indian grocery story. You can probably find it online if you cant find it locally. I also use it in dals and other Indian dishes because my husband doesn't like food too hot and spicy. It has excellent flavor. I would not use NM chile or other smoked peppers. That flavor is completely different.
JM
This recipe was truly outstanding - flavorful and cooling on a hot summer day. No notes!
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