Afghan Eggplant with Garlic Yogurt and Tomato

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Borani Banjan is a beloved Afghan side dish of silky, golden-fried eggplant layered over cool garlic yogurt and finished with a sweet-tart tomato topping. The contrast of warm, smoky vegetables against the tangy yogurt makes it a perfect mezze or rice accompaniment.

Nutrition Facts

Per serving (estimated)

• 295 kcalCalories
• 20 gFat
• 4 gSaturated Fat
• 21 gCarbs
• 6 gFiber
• 11 gSugar
• 7 gProtein
• 620 mgSodium
• 640 mgPotassium
• 170 mgCalcium
• 2 mgIron
• 13 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the eggplant

• 2 medium globe eggplants (about 1.5 lb / 680 g), sliced into 1/2-inch rounds
• 1 tablespoon kosher salt, for drawing out moisture
• 1/3 cup neutral oil (such as sunflower or canola), for pan-frying

For the garlic yogurt base

• 1.5 cups plain whole-milk yogurt, strained for 15 minutes
• 3 cloves garlic, finely grated into a paste with 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

For the tomato topping

• 2 tablespoons neutral oil
• 1 medium yellow onion, finely diced
• 2 large ripe tomatoes, finely chopped (about 1.5 cups)
• 2 tablespoons tomato paste
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon sugar
• 3/4 teaspoon kosher salt, or to taste

For finishing

• 1 tablespoon dried mint, crushed between your palms
• Flaky sea salt, to taste

Directions

1. Sprinkle the eggplant slices generously with kosher salt and set them in a colander for 15 minutes to draw out bitterness; rinse, pat completely dry, and blot with paper towels.
2. While the eggplant drains, stir the strained yogurt together with the garlic paste and black pepper, then spread it in an even layer across a wide serving platter and chill until ready to serve.
3. Heat the 2 tablespoons of oil for the tomato topping in a small skillet over medium heat; cook the onion until soft and lightly golden, about 6 minutes.
4. Stir in the coriander, turmeric, and cayenne and toast for 30 seconds, then add the chopped tomatoes, tomato paste, sugar, and salt. Simmer until the mixture thickens to a jam-like consistency, about 10 minutes.
5. Meanwhile, heat the 1/3 cup of oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until deeply golden on both sides, about 2 to 3 minutes per side; transfer to a plate lined with paper towels.
6. Arrange the hot fried eggplant over the chilled garlic yogurt, then spoon the warm tomato topping evenly across the center, letting some tomato peek through the edges.
7. Sprinkle the crushed dried mint and a pinch of flaky sea salt over the top. Serve immediately while the eggplant and tomato are still warm and the yogurt remains cool.
8. Offer with warm Afghan flatbread or alongside pulao and kebabs as part of a larger spread.

Cook’s Notes

• For the most authentic flavor, char the whole eggplants directly over an open gas flame until blackened, then scrape and tear the flesh into strips before layering.
• Always strain the yogurt to remove excess whey; otherwise the dish will look watery once the warm eggplant is added.
• Add a pinch of ground cumin to the tomato topping for a deeper, earthier Afghan flavor profile.
• Use full-fat yogurt only; low-fat versions will turn thin and lose the signature creamy contrast.
• Best assembled just before serving so the eggplant stays warm and the yogurt stays cool, creating the signature temperature contrast.

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