Borani Banjan (afghan Eggplant Dip)
Borani Banjan is a popular Afghan eggplant dip that is packed with flavor and perfect for serving as an appetizer or side dish. This creamy and savory dip is made with fried eggplant, tangy yogurt, and a flavorful tomato sauce.
Ingredients
- 2 large eggplants, sliced
- 1 cup plain yogurt
- 2 tomatoes, diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt to taste
- Vegetable oil for frying
- Fresh cilantro for garnish
Instructions
- Heat vegetable oil in a pan and fry the eggplant slices until golden brown. Remove and set aside on a paper towel to drain excess oil.
- In a separate pan, sauté the onions and garlic until golden brown. Add the tomatoes, turmeric, coriander, cumin, chili powder, and salt. Cook until the tomatoes are soft and the sauce thickens.
- In a serving dish, layer the fried eggplant, followed by the tomato sauce, and then the yogurt on top.
- Garnish with fresh cilantro and serve with pita bread or naan.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Protein
- 5g
- Carbohydrates
- 20g
- Fat
- 7g
Supplies
Frying pan Serving dish
Tools
Knife Cutting board Stove
Serving suggestions
Serve Borani Banjan with warm pita bread or naan for a delicious appetizer or side dish.
Tips & tricks
Make sure to drain excess oil from the fried eggplant to prevent the dip from becoming too oily.
Cost
$10