Afghan Eggplant Tomato Yogurt

The first time I encountered Borani Banjan was at a small Afghan restaurant tucked away in a neighborhood I rarely visited. The waiter described it as eggplant layered with yogurt and spices, and something about his gentle enthusiasm made me order it immediately. When the dish arrived, steaming and fragrant, I took one bite and understood why this humble combination has been cherished in Afghan homes for generations. Now whenever I make it, that first taste comes rushing back the moment turmeric hits hot oil.

Last winter, my friend Sarah came over after a particularly brutal week at work. I had just pulled the baking dish from the oven, the house filled with the scent of fried eggplant and warming spices. We sat at my kitchen table in our sweatpants, scooping up the layers with naan, and somewhere between the first and second servings, she said this was exactly what her soul needed. Food has this way of becoming memory, and now I cant make Borani Banjan without thinking of that rainy Tuesday evening.

Ingredients

• 2 large eggplants: Choose ones that feel heavy for their size with smooth, glossy skin and no soft spots
• 2 medium tomatoes: Vine ripened ones will give you the sweetest, most flavorful sauce base
• 1 medium onion: Finely chopped so it melts into the sauce without leaving chunky bits
• 2 cloves garlic: Freshly minced releases more oils and flavor than pre minced versions
• 1 1/2 cups plain Greek yogurt: Full fat yogurt creates the creamiest, most luxurious texture
• 1/4 cup vegetable oil: You will need extra for frying the eggplant slices
• 1 teaspoon ground turmeric: This golden spice adds earthy warmth and that beautiful yellow color
• 1 teaspoon ground coriander: Brings a subtle citrusy brightness that balances the rich flavors
• 1/2 teaspoon ground cumin: Just enough to add depth without overwhelming the dish
• 1/2 teaspoon chili powder: Adjust up or down depending on your heat tolerance
• 1 teaspoon salt: Plus extra for drawing bitterness from the eggplant
• 1/2 teaspoon black pepper: Freshly ground will give you the most aromatic results
• 1 tablespoon dried mint: The secret ingredient that makes the yogurt sauce sing
• 2 tablespoons fresh cilantro: Optional garnish that adds a fresh pop of color and flavor

Instructions

Prepare the eggplant:

Sprinkle the slices with half a teaspoon of salt and let them sit for about 20 minutes until you see small beads of moisture on the surface. Rinse thoroughly under cool water and pat completely dry with paper towels.

Fry the eggplant:

Heat enough oil in your large skillet to shallow fry, working in batches so the pan is not crowded. Cook each slice until golden brown, about 3 to 4 minutes per side, then drain on paper towels.

Build the sauce base:

Pour out excess oil until you have about 1/4 cup remaining, then sauté the onion until translucent. Add all the spices and cook for just 1 minute until the air fills with their fragrance.

Simmer the tomatoes:

Stir in the diced tomatoes and let them cook down until they break apart into a thick, jammy consistency. This usually takes 5 to 7 minutes and creates the most concentrated flavor.

Whisk the yogurt:

In a separate bowl, combine the yogurt with dried mint and a pinch of salt until completely smooth. Set aside until you are ready to serve.

Layer everything:

Arrange half the fried eggplant in your baking dish, spoon over half the tomato sauce, then repeat. Cover and let everything simmer gently on low heat for 15 minutes.

Finish and serve:

Spread that cool minty yogurt over the hot layered eggplant right before serving. Scatter extra dried mint and fresh cilantro on top for that restaurant worthy presentation.

Save

My mother in law once told me that the best dishes are the ones that make you slow down, and Borani Banjan has become exactly that kind of meal in our house. There is something meditative about the process, from patiently salting the eggplant to watching the tomatoes bubble down into sauce. When my family gathers around the table and that first spoonful is served, the conversation always pauses for just a moment before everyone starts talking at once.

Making It Lighter

I have discovered that brushing the eggplant slices with oil and roasting them at 425°F until golden creates a surprisingly similar result without all that frying. The texture is slightly different but the flavor payoff is absolutely worth it, especially on weeknights when I want something comforting but not heavy.

The Perfect Pairings

Warm naan fresh from the oven is non negotiable in my house, but fluffy basmati rice works beautifully when I want something more substantial. Sometimes I will serve it alongside a simple cucumber salad to cut through the richness, creating a meal that feels complete without needing anything else.

Make Ahead Wisdom

The flavors actually deepen if you prepare everything except the yogurt sauce up to two days ahead and store it in the refrigerator. I often make a double batch and freeze portions, pulling one out on those nights when cooking feels impossible but takeout is not quite right either.

• Let the dish come to room temperature before adding the yogurt topping
• Store the yogurt sauce separately if you are planning to have leftovers
• Reheat gently on the stove with a splash of water to loosen the sauce

Save

There is something deeply satisfying about a dish that transforms such humble ingredients into something this special. I hope this recipe finds its way into your regular rotation and creates its own memories around your table.

Recipe FAQs

→ What type of eggplant works best for this dish?

Large, firm eggplants work best. The flesh should be dense and not too seedy. Look for eggplants that feel heavy for their size and have smooth, unblemished skin. Slicing into 1/2-inch rounds ensures even cooking and good texture in the final dish.

→ Can I make this dish without frying the eggplant?

Yes, you can oven-roast the eggplant slices instead of frying for a lighter version. Preheat oven to 400°F (200°C), brush slices with oil, and roast for 20-25 minutes until tender and lightly browned, turning halfway through. This method reduces oil content while maintaining flavor.

→ What's the purpose of salting the eggplant?

Salting the eggplant draws out bitterness and excess moisture. The salt helps break down the eggplant's cell structure, resulting in a less bitter taste and better texture when cooked. After salting for 20 minutes, rinse and pat dry thoroughly before frying.

→ How should I serve this dish?

This dish pairs beautifully with Afghan naan bread or steamed basmati rice. The bread is perfect for scooping up the layers, while rice provides a neutral base that complements the rich flavors. Garnish with extra dried mint and fresh cilantro for color and freshness.

→ Can I adjust the spice level?

Absolutely! The dish uses moderate spices, but you can increase heat with additional chili powder or cayenne. For a smokier flavor, substitute regular paprika with smoked paprika. Start with small amounts and taste as you go to achieve your preferred spice level.