Borani Banjan (creamy Eggplant And Tomato Dip)
Borani Banjan is a popular Afghan dish featuring creamy eggplant and tomato dip, perfect for serving as an appetizer or side dish. This flavorful dip is easy to make and pairs well with bread or rice.
Ingredients
- 2 large eggplants, sliced
- 1 onion, finely chopped
- 3 tomatoes, diced
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1/2 cup plain yogurt
- 2 tablespoons chopped fresh cilantro
Instructions
- Place the sliced eggplants in a colander and sprinkle with salt. Let them sit for 15 minutes to release excess moisture.
- While the eggplants are draining, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened.
- Add the minced garlic, turmeric, coriander, and cumin to the skillet. Cook for 1-2 minutes until fragrant.
- Pat the eggplant slices dry with paper towels, then add them to the skillet. Cook until they are soft and golden brown.
- Add the diced tomatoes to the skillet and cook for another 5-7 minutes, until they have softened and released their juices.
- Season the mixture with salt and pepper to taste. Remove from heat and let it cool slightly.
- Transfer the eggplant and tomato mixture to a serving dish. Top with a dollop of plain yogurt and sprinkle with chopped cilantro.
- Serve the Borani Banjan dip with bread or rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 15g
- Protein
- 3g
- Fat
- 6g
Supplies
Large skillet Colander Serving dish
Tools
Knife Cutting board Skillet Measuring spoons
Serving suggestions
Serving suggestion: Enjoy Borani Banjan with warm naan bread or steamed rice.
Tips & tricks
Tip: For a creamier texture, you can blend the dip in a food processor before serving.
Cost
$10