Description
Borani Banjan is a beautiful Afghan dish made with eggplant, yogurt, and a blend of spices. It’s a flavorful and satisfying dish that can be served as a main course or side.
Ingredients
Scale
- 2 medium eggplants
- 1 cup yogurt
- 1 tablespoon garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1/4 cup fresh parsley, chopped
Instructions
- Slice the eggplants into rounds and sprinkle them with salt. Let them sit for about 30 minutes to draw out moisture.
- Rinse and pat the eggplants dry, then brush them with olive oil.
- Grill or bake the eggplants until they are tender and golden brown.
- In a bowl, mix the yogurt, garlic, cumin, paprika, and salt.
- Layer the cooked eggplants on a serving platter, spreading the yogurt mixture between layers.
- Garnish with chopped parsley and serve warm.
Notes
- For additional flavor, you can add some diced tomatoes or a sprinkle of chili powder.
- This dish can be served warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking, Grilling
- Cuisine: Afghan
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg