Borani Banja | Bangan Burhani | Dahi Bangan | Afgan food (a must try summer 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.

Slice eggplant into rounds and sprinkle with salt. Let sit for 30 minutes to draw out moisture.

Rinse and pat dry the eggplant slices with a paper towel.

Heat olive oil in a large skillet over medium heat until shimmering.

Fry the eggplant slices in batches until golden brown, about 3-4 minutes per side.

Remove fried eggplant and drain on paper towels.

In the same skillet, add chopped onion and sauté until translucent, about 5 minutes.

Add minced garlic and cook for 1 minute until fragrant.

Stir in diced tomatoes, cumin, turmeric, red pepper flakes, salt, and black pepper. Cook for 10 minutes until sauce thickens.

Layer the fried eggplant in a serving dish and pour the tomato sauce over it.

Mix yogurt with lemon juice, salt, and chopped cilantro in a bowl.

Serve the eggplant topped with the yogurt mixture and garnish with additional cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens