Delicious Afghani Eggplant Recipe |Borani Banjan Recipe

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein while being lower in fat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

red pepper flakes

🥗Healthier: fresh chili

💰Cheaper: paprika

Fresh chili can provide flavor without added heat.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley offers a milder flavor and is more widely available.

Peel the eggplant in 4 vertical sections to create a striped pattern and cut it into thin slices. No need to salt or drain.

Heat oil in a pan and deep fry the eggplant slices in batches until they turn light brown. Place the fried pieces on a paper towel to remove excess oil.

In the same pot, remove excess oil and add garlic. Sauté until light brown. Add chili flakes and sauté for another 30-40 seconds.

Add the tomatoes, turmeric, black pepper, and salt. Optionally, include the paprika or Kashmiri red chili. Stir well.

Pour in ¼ cup of water, cover the pot, and let it simmer on low heat for 15 minutes. Stir once or twice during cooking.

After 15 minutes, add the fried eggplant slices to the pot. Scoop the tomato gravy from the bottom and spread it over the eggplant. Cover and cook for an additional 6-7 minutes on low heat.

In a separate bowl, mix 1 cup of yogurt with garlic paste and a pinch of salt. Spread this mixture onto a serving plate.

Layer the fried eggplant and tomato gravy on top of the yogurt mixture. Garnish with dried mint, chopped coriander leaves, and a sprinkle of coriander powder.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens