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Authentic Recipe of Banjan Borani. Delicious Afghan Traditional Fried Eggplant with Yogurt.

This locally sourced Traditional Afghan recipe Banjan Borani is a delicious and refreshing layered dish made with eggplant and yogurt sauce.

Things to know about Banjan Borani Recipe

In Persian, ‘Banjan or Badanjan’ is ‘eggplant,’ while ‘Borani’ is a kind of appetizer. It is used to describe many dishes made with herbs and veggies. There are many mouthwatering eggplant dishes in Central Asian Cuisine, and Banjan Borani is the ultimate delight for lovers of fresh herbs.

It has a delicious combination of yogurt and eggplant. You can say it’s among the top favorite dishes of Afghans. Traditionally it is served as a side dish or appetizer. Depending on your liking, you can present it in layers or as separate components. It is a must-try dish from Afghan Cuisine.

Delicious Afghan Traditional Fried Eggplant with Yogurt. Authentic Recipe of Banjan Borani.

Local Recipe Name with Local Characters: بادمجان بورانی
User submitted Recipe
5 from 1 vote

— General Atributes of This Recipe:

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Main Cooking Method Fried, Fried (Shallow)
Occasional Cooking Weekend Family Meal Recipes


Servings 2 People
Calories / Serving 83 kcal



  • 2 pcs Eggplant – Aubergine Large
  • 2 pcs Tomato Large
  • 3 pcs Green Chili Medium
  • 5 cloves Garlic Grated
  • ½ tsp Red Chili Powder
  • ¼ tssp Turmeric Powder – Curcuma Powder
  • 1 tsp Ground Cumin Powder
  • 1 tsp Salt
  • ½ tsp Ground Black Pepper
  • 1 bunch Cilantro Chopped
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  • ¾ cup Yogurt
  • 1 clove Garlic
  • 1 tsp Salt
  • 1 tsp Ground Black Pepper
  • 1 tbsp Dry Mint Leaf Finely chopped


Eggplant Gravy

  • Slice eggplants in half a centimeter thick slices.
  • Soak the slices in salt water for 15 minutes. Then drain water and pat dry the slices.
  • Heat oil in a pan, enough to shallow fry the eggplant.
  • Fry the eggplants until all sides are golden brown.
  • Add garlic and green chilies to the same pan, and fry for 1-2 minutes.
  • Then add tomatoes and salt, cover the pan and cook for 5 minutes.
  • When tomatoes are soft add chili, turmeric, and cumin powder.
  • Pour half a cup of water and cook without the lid.
  • When the gravy becomes thick add pepper powder and sprinkle cilantro.

Yogurt Sauce

  • Whisk yogurt with salt, pepper, garlic, and dried mint leaves.


  • Layer eggplant at the base on a serving platter.
  • Top with tomato gravy.
  • Then pour yogurt sauce on the top.
  • Sprinkle more mint and cilantro and serve.

— Specific Atributes of This Recipe:

Healthy Diet Recipe Vegetarian Recipes
Religious Cooking Halal Recipes, Kosher Recipes


Calories: 83kcalCarbohydrates: 10gProtein: 4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 12mgSodium: 2389mgPotassium: 271mgFiber: 1gSugar: 5gVitamin A: 624IUVitamin C: 5mgCalcium: 162mgIron: 2mg
Keyword Banjan Borani, Traditional Afghan Fried Eggplant with Yogurt, بادمجان بورانی
Tried this recipe?Let us know how it was!

Cooking tip for making Banjan Borani

You can alternate the layering pattern with yogurt as a base and fried slices at the top.

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