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Borani Banjan - Afghan Eggplant Dish

1 hr



One-bowl / one-pot

10 ingredients or less

Traditionally, banjan is made with fried eggplants, which makes them super creamy and tender. It has a melt-in-your-mouth, velvety texture and is loaded with flavour. Be sure to have some bread on the side to help soak up all the delicious sauce.



1 hr


20 min


40 min

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  • 4
    small eggplants
  • 1¼ cups (300 mL)
    vegetable oil
  • 4
    cloves garlic, crushed
  • 2
    green chili peppers, sliced lengthwise
  • 3
    medium tomatoes, chopped
  • 2 Tbsp (33 g)
    tomato paste
  • ½ tsp
    ground turmeric
  • 1 tsp (6 g)
  • 1
    medium yellow onion, sliced into ½ cm thick rounds
  • 2
    medium tomatoes, cut into 1 cm thick rounds

Garlic yogurt sauce

  • 1 cup (240 mL)
    unsweetened soy yogurt
  • 2
    cloves garlic, crushed
  • ½ tsp

Serves well with


  1. Peel the eggplants. Cut them through the middle horizontally and then slice them into 1 cm thick planks. Heat the oil in a sauté pan over high heat.
  2. When the oil is hot, carefully add a few eggplant slices. Cook until golden, about 2 - 3 min per side. Transfer the fried eggplant to a strainer set over a bowl to allow any excess oil to drain. Repeat until all the eggplants are cooked.
  3. There should be leftover oil in the pan after frying the eggplant. For the following steps, we will need ¼ cup (60 ml) of oil*. Reduce the temperature to medium. Add the garlic (careful as it may splatter). Cook until fragrant and golden, about 30 seconds. Stir throughout.
  4. Add the green pepper, chopped tomatoes, tomato paste, turmeric, and salt. Stir and cook for another 1 - 2 minutes.
  5. Drop the heat to medium-low. Place the sliced onion over the sauce in a single layer. Then lay half the eggplant over the onions, layer the tomato slices over that, and finish with the remaining eggplant slices. Cover the pan and cook until the onions are soft, about 20 minutes**.
  6. Meanwhile, make the sauce by combining the yogurt, garlic, and salt in a small bowl.
  7. Add some of the yogurt sauce to the base of a serving dish. Then scoop up the eggplant, tomato, and onion mixture and transfer it to the dish. Remove the peppers from the bottom of the pan and place them decoratively on top. Scoop up any remaining sauce and drizzle over the dish.
  8. Finish with another drizzle of yogurt sauce, dried mint, and paprika powder for garnish. Serve with bread and enjoy!


  • Preferably, use the dark purple variety of eggplants, also known as the globe eggplants.
  • If you'd prefer to use less oil, try our "Kichaloo Banjan" recipe.
  • * If there is more than that, carefully scoop some oil out. If there is less than that, add a bit more oil to the pan.
  • ** Try not to stir, if possible, so that the onion and tomatoes retain some of their shape, otherwise they get "mushy".


  • This dish is best the day it's made.
  • Store leftover Banjan and yogurt sauce separately in airtight containers in the fridge for up to 3 days.

Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains & Starches 0%
Proteins 4%

unsweetened soy yogurt

Fruits & Veggies 96%

small eggplant

clove garlic

green chili pepper

medium tomato

tomato paste

medium yellow onion

medium tomato

clove garlic


unsweetened soy yogurt


vegetable oil

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Irmen - July 4, 2024, 7:41 p.m.

I do like this recipe, however I do think it is not very tasteful and pretty oily (but I think that that’s the idea ☺️) Maybe it’s because I left out the green chili peppers, but over all it was fun to try and make this for a first time!

PUL Team - July 5, 2024, 7:23 p.m.

Hi there, Irmen, thanks for sharing your experience with the recipe. It's indeed on the oiler side as traditionally, banjan is made with fried eggplants. We've heard positive reviews about roasting the eggplant rather than pan-frying it. If you'd prefer to use less oil, we'd also recommend our "Kichaloo Banjan" recipe:https://www.pickuplime… ☺️

Mallory - July 1, 2024, 9:38 p.m.

This is so delicious. Considering that it uses ingredients that I commonly use in other dishes, there is a unique flavour profile that just hits the spot 👌🏻 I used tinned tomatoes instead of fresh tomatoes and it turned out great.

Lia - June 19, 2024, 4:43 a.m.

The best!

Brinda - June 8, 2024, 11:09 a.m.

Loved making this one

Kristina Kairyte - June 6, 2024, 11:07 p.m.

One of the best here

Maarten Immerzeel - June 2, 2024, 6:21 p.m.

Wow! That was soooo delicious!

Danny - May 20, 2024, 6:27 p.m.


Katarzyna - May 19, 2024, 12:37 p.m.

Could I leave eggplants unpeeled? Will it impact the taste or structure of a dish?

PUL Team - May 19, 2024, 4:02 p.m.

Hey Katarzyna, you can certainly leave it unpeeled if you'd prefer. The skin can be a bit more fibrous compared to the softness of the flesh, but as long as you're okay with that then it's all good :)

Anke - April 26, 2024, 2:30 p.m.

I love this recipe! 🤩 The flavors, the deliciousness, the composition - one of my absolute favorites! I combine it with the rice and mung beans, that's so great!
I love many of the Afghan recipes, that's a really great series 🥰

PUL Team - April 28, 2024, 7:41 p.m.

Yayy so happy to hear this, Anke, we hope to share more Afghan recipes in the future 🫶✨

Nikisha Budhai - April 12, 2024, 12:27 p.m.

This dish was so amazing. So quick and simple to make.

Lee from New Zealand - April 11, 2024, 11:56 a.m.

I was kindly given some fresh eggplant from my sisters garden, and not being a fan of eggplant, checked out what recipe you had for them. Decided on this one, and substituted fresh tomato’s in the base for canned tomatoes, as I only had 2 fresh ones. The result was delicious, and both my husband and I gobbled the lot. Served it with toasted sourdough bread, and the salad. Would make again, possibly with the addition of quinoa or rice.

PUL Team - April 11, 2024, 6:41 p.m.

Ooo love fresh eggplant, Lee, we're so glad the recipe was a success! Happy cooking 🤗

Anne - April 10, 2024, 1:21 p.m.

This is one of my favourite recipes ever. Any time I need cheering up, or feel like I need to have something warm I make it. People coming around? Borani Banjan. I've given the recipe to so many others who wanted to replicate it. Thank you so much for this delightful slice of happiness.

PUL Team - April 10, 2024, 7:03 p.m.

Aww thanks for spreading the love and recipe, Anne! It means so much that the Borani Banjan is bringing joy to your life and others☺️

Pam - March 13, 2024, 8:48 a.m.

Absolutely love these earthy flavors. Excellent recipe. Thanks very much.

maryna - March 12, 2024, 12:05 a.m.

This was absolutely incredible! Never thought eggplant cooked at home could taste so good

Anna - March 10, 2024, 5:50 p.m.

Gisteren gegeten....heerlijk!

Kate - March 9, 2024, 6:04 a.m.

I made this for lunch today - so delicious!! Thank you for sharing this wonderful recipe.

Lola in Oz - Feb. 22, 2024, 4:21 p.m.

We loved loved loved this!!!! Great instructions. I didn't and wouldn't change a thing. Delicious! Can't wait to make it again.

PUL Team - Feb. 23, 2024, 1:02 a.m.

We're smiling from ear to ear, Lola! So glad that the Borani Banjan was enjoyed 😊

Kat - Feb. 20, 2024, 7:46 p.m.

The eggplant dish I never knew I needed! Velvety textures and exciting flavour marriages! Something I now crave on a regular basis.

Heini Battah - Feb. 20, 2024, 8:25 a.m.

Amazingly tasty dish, so so good! To make the cooking faster on the second time trying this recipe, I baked the eggplants in the oven with some oil and it worked great

PUL Team - Feb. 20, 2024, 6:42 p.m.

Thanks for the tip, Heini, we're so happy that the Borani Banjan was enjoyed 😃

Anissa - Feb. 1, 2024, 9:36 p.m.

I made it last night and it was soooo good that I want to make it again tonight!!

Karen Kingsellers - Jan. 28, 2024, 4:16 a.m.

This is de...super ..licious😀...thanks for sharing it with us.

Shayda - Jan. 23, 2024, 10:49 p.m.

Very sad about how good this could’ve been, had I avoided the eggplant fiasco 😩 I don’t know why, but the eggplant was kind of bitter/tanniny? How can I avoid that and is it safe to eat?

PUL Team - Jan. 24, 2024, 7:15 p.m.

Hey there, Shayda, we're sorry to hear about the bitterness. To avoid bitter eggplants, start by selecting fresh, young eggplants that are firm, glossy, and have a green stem, as they are less likely to be bitter. If the eggplant is old it tends to impart more bitterness. My mum always said eggplants with bigger seeds are are more bitter, so if you suspect yours might be, before cooking, sprinkle salt over the sliced eggplant and let it sit for 30 minutes to an hour to draw out bitterness, then rinse and pat dry 🤗 I hope this helps for now!

Holly B-M - Jan. 1, 2024, 9:55 a.m.

Really enjoyed this. To avoid the oil, I dry fried the eggplant in batches to brown then covered with water and a lid, on medium heat. The eggplant gets all soft and delicious without the oil.

Jayne - Dec. 31, 2023, 3:15 a.m.

I love this recipe! It is my favorite one I have tried so far.

Mariam - Nov. 21, 2023, 10:23 a.m.

This was amazing!!!! I added a hot coal and oil to give a smokey flavor and it was incredible. Kids loved it too.

PUL Team - Nov. 21, 2023, 6:09 p.m.

Woop woop! Thanks, Mariam, so happy it was enjoyed by the little ones too 🥰

Beate - Nov. 19, 2023, 9:12 p.m.

LOVE this recipe! We have already cooked this 5 times and it is always a highlight. We only adopted a step from one of the other eggplant recipes and cover the eggplant pieces in salt for a while and press out as much water as possible before frying. That saves a lot of oil.

PUL Team - Nov. 20, 2023, 3:30 p.m.

Yayyy thanks for sharing your experience with the Borani Banjan, Beate 😊

Eli - Nov. 15, 2023, 8:59 p.m.

This is a wonderful dish, really delicious. Thanks for this recipie! I prepared 4 servings, but the half cup of oil was a little too short or my eggplant was too big ;-) . I also needed more of the chopped tomatoes.

Najib - Oct. 15, 2023, 1:20 a.m.

Thank you , be advised to talk slowly and clearly so that dear Afghani fellows to understand and follow you and this is the way of success

Stefanie Dixon - Oct. 7, 2023, 11:53 p.m.

We absolutely love this dish. Every time I ask my husband what I should cook he says: Banjan please. It’s part of our weekly dinner since you posted the afghan feast video 2 years ago.

PUL Team - Oct. 8, 2023, 6:50 a.m.

Awe we’re thrilled that your family has been enjoying the Borani Banjan for so long, Stefanie! Thank you 🥰

Dee - Sept. 21, 2023, 7:26 p.m.

Absolutely delicious. I’ve never had anything like this. Needed a recipe to use the last of the garden eggplant and I was pleasantly surprised. Will make this again and again.
Sopped up the extra yumminess with a piece of naan.

PUL Team - Sept. 21, 2023, 7:55 p.m.

Oh we're so thrilled that the Borani Banjan was enjoyed, Dee! It's one of our favourites 💛

Julia - Sept. 18, 2023, 7:15 p.m.

Always serve it with the vegan afghan sticky rice. So yummy. My absolut favorite!

Hira - Sept. 14, 2023, 10:02 p.m.

Tastes good but definitely would have liked to know ahead of time that the final dish is very oily. I would have chosen to bake or air fry the eggplant in that case!

Franziska - Sept. 4, 2023, 7:54 p.m.

We had this now twice, and we love it so much! Both times, I roasted the eggplant pieces in the oven (200 C for 30 min with air circulation) using only 30 ml or so of olive oil. In Addition I substituted the chopped tomatoes for the sauce with canned tomatoes (chopped, 400 ml). We had couscous with it for lack of vegan whole wheat pita. Maybe you could share a recipe for this someday? Thank you for your great work with this app but also your website. You bring so much positive vibes to our lives!

PUL Team - Sept. 5, 2023, 7:11 a.m.

Hey Franziska, aw hearing your positive reviews has been so heartwarming. Your kind words and support mean the world 🥹 we'll note down the request for a whole wheat pita recipe!

Kerrie Challinor - Aug. 2, 2023, 10:47 a.m.

I've made this dish so many times, my family love it. We have an Afghan feast night. Beautifully delicious food, thankyou Sadia.

Bevin - Aug. 2, 2023, 3:40 a.m.

We’ll, now that was just delightful! I am not a vegan, but my diet is probably about 90% plant-based. I just spent the last month in Argentina and tried to take a “when in Rome” attitude about the food. It was delicious, but I miss my veggies. This was the perfect welcome home! It was a little tricky to get it right on a single serving, but if I get a smaller pan, that should probably do the trick. I feel so veggie-happy right now!!!

Bevin - Aug. 2, 2023, 3:41 a.m.

Crud. I guess edit feature would be nice. Five stars. Sorry about the typos

PUL Team - Aug. 2, 2023, 6:07 p.m.

Oh, Bevin, we hope you enjoyed your travels and are honoured the recipe helped provide some comfort as you settle home. Thanks for sharing your experience with it 😊

Leslie Reed - July 31, 2023, 5:01 a.m.

This was soooo good!! After my first bite, I said to my husband - oh my gosh this is so good! He couldn’t even talk he was speechless, because it was so amazing!!

Note: please add optional extras, like mint and paprika to the shopping list, so I can have them on hand, if desired.

Question: The eggplant sucked up quite a bit of the oil, any tricks to make it absorb less?

PUL Team - July 31, 2023, 5:18 p.m.

Hey Leslie, so happy the recipe was enjoyed and thank you for the feedback! We've noted down the request for optional extras to be added to the grocery list 😃 This recipe is indeed on the oiler side as traditionally, banjan is made with fried eggplants. We've heard positive reviews with roasting the eggplant rather than pan-frying it. If you'd prefer to use less oil, we'd also recommend our "Kichaloo Banjan" recipe:…!

louise - July 21, 2023, 8:51 p.m.

Oily and burnt following instructions

PUL Team - July 26, 2023, 8:54 p.m.

Hey Louise, how disappointing to hear! This is one of our favourite Afghan dishes. If you'd prefer to use less oil, we'd recommend our "Kichaloo Banjan" recipe:…

Emma - June 9, 2023, 4:38 p.m.

Just made this, it was delicious! Beautifully soft and melty vegetables. I kind of burned the edges of some of the aubergine but it still tasted great in the end. I served it with cous cous which I know is not traditional but tasted good. I did find it a bit on the oily side so looking forward to trying the lighter version.

PUL Team - June 10, 2023, 4:47 p.m.

Thanks a bunch for sharing your experience with the recipe, Emma 🤗

Abdul Hanan - June 9, 2023, 10:49 a.m.


Joyce - April 27, 2023, 9:58 p.m.

This is my family’s favourite! Our kids couldn’t get used to eggplant, but after this meal they ask for it all the time. My favourite dish at the moment by far!

PUL Team - April 29, 2023, 3:49 p.m.

So happy it's being enjoyed, Joyce, especially by the little ones!

Georgina Lorenzin - April 20, 2023, 3:11 p.m.

Absolutely amazing.. thanks

Kez - April 19, 2023, 10:01 a.m.

This is one our family faves - we quite often have it with some sauted greens and flat bread. Delish

Liz - March 5, 2023, 5:16 p.m.

Watched the Afghan feast episode on YouTube and have been making the chutney , the fried potato pastries and this eggplant dish .. it all looks gorgeous and can’t wait to try it later tonight . Thanks so much for your wonderful posts and videos . Been plant based for three years and it’s so good to see the delicious food out there and new recipes to try

PUL Team - March 5, 2023, 11:12 p.m.

Aw thank you for letting PUL be part of your plant-based journey, Liz - it means so much! Happy cooking 🌱

Joëlle - Feb. 16, 2023, 4:58 p.m.

I love this dish! It's so nourish and satifying, I've made it three times so far including one occasion where we cooked for people with vegan, gluten free and nut free dietary wishes and it was absolutely perfect for that! Will definitely make many more times and share it with as many friends and family as possible. Thank you so much Sadia:)

PUL Team - Feb. 18, 2023, 5:02 p.m.

I'm so glad you enjoyed it, Joëlle! Thanks for taking the time to share 🤗

SW - Feb. 10, 2023, 4:26 a.m.


Anna - Feb. 2, 2023, 8:24 a.m.

Loved it! We made this yesterday and it won’t be the last time. So rich in flavour - this is comfort food for me. We made Pita Bread to go with it.

PUL Team - Feb. 4, 2023, 3:17 a.m.

Woop woop 😃 Thank you for taking the time to share, Anna!

Sheila - Jan. 29, 2023, 11:48 p.m.

My family and I love this recipe! My Grandson is half Aphgan and his Dad is loving the recipes we found! Thanks for sharing!

PUL Team - Jan. 30, 2023, 3:29 a.m.

Aw so happy it's being enjoyed, Sheila - hugs to your family 🤗

Kati - Jan. 28, 2023, 9:19 p.m.

Excellent recipe, tasty, a bit spicy, delicious! Had it with whole-wheat pita . The yoghurt sauce is perfect addition and cools the fire of the hot pepper. Easy to follow instructions.

PUL Team - Jan. 30, 2023, 6:52 a.m.

Thank you for the lovely review, Kati!

Shalini - Jan. 21, 2023, 4:49 p.m.

Delicious, and great the next day too

jule - Nov. 22, 2022, 8:33 p.m.

Okay I made this before and it turned out just okay but now I nailed it with the method of using more oil and deep frying the eggplant. This dish was approved instantly by my whole family.
Unfortunately, the salt slipped a bit, so I added some baby spinach just to add something to the dish... Honestly, not very traditional, but it was great.

PUL Team - Nov. 23, 2022, 4:18 a.m.

We're so happy to hear, Jule, thank you for sharing your experience with it :D

Ivy - Oct. 30, 2022, 7:21 p.m.

So good!!!

S Sami - Oct. 22, 2022, 2:20 a.m.

I had a similar dish in an Afghan restaurant, theirs was no doubt better, but this recipe fulfilled our craving. Tasting, loved the yoghurt base, easy recipe to follow. And family sat around table and enjoyed.

PUL Team - Oct. 23, 2022, 7:14 p.m.

So glad the recipe was enjoyed, S Sami 🙂

YK - Oct. 8, 2022, 1:24 p.m.

It just tastes amazing. It's warming, satisfying, filling and a real crowd pleaser.

Stephanie M - Oct. 5, 2022, 3:29 a.m.

I've searched for proper banjan recipes the way my mother-in-law used to make, and this is the real deal. Ta shakur, Pick Up Limes for this wonderful recipe!!!

PUL Team - Oct. 6, 2022, 5:10 p.m.

Aw, Stephanie, it means so much!

Gourmet Girl - Sept. 27, 2022, 3:40 a.m.

A friend made this for our Gourmet Club. It was fantastic! Can’t wait to make it for my family. Healthy and so delicious!!

PUL Team - Sept. 28, 2022, 8:04 p.m.

Ooo so thrilled it was enjoyed! Thank you 😊

Laura - Sept. 22, 2022, 10:50 a.m.

I absolutely loved this recipe!! I had it with the stuffed flatbread and tzatziki from your other recipes and it was absolutely divine :-) Thank you!!!

PUL Team - Sept. 23, 2022, 3:14 a.m.

Mmm a lovely pairing, Laura, thank you 😃

Deepa - Sept. 18, 2022, 11:47 p.m.

I made this beautiful dish couple of times now, absolutely loved it and now made it one of regular dish if I am inviting friends over for dinner.. absolutely fab!

PUL Team - Sept. 19, 2022, 6:22 p.m.

So thrilled it's being enjoyed, Deepa, it means so much!

Andy - Aug. 29, 2022, 9:04 p.m.

Oh my God! 5 minutes to finish cooking it started to smell incredible in the house! I lived for 1 year with a Middle Eastern family that used to cook dishes just like this one and I felt privileged to have me at the dinner table! It is an amazing dish and for me personally brought back lots of wonderful and happy memories! Thank you!

PUL Team - Aug. 31, 2022, 3:04 a.m.

Oh, Andy, we love the personal connection to the recipe - thank you! We're smiling from ear to ear ☺️

Sebastian and Luise - July 31, 2022, 3:23 p.m.

This was one of the biggest surprises and one of the best meals we had on our vegan journey. We watched yes theory's video about Afghanistan while eating this wonderful dish. Truly a great dining experience.

PUL Team - July 31, 2022, 9:29 p.m.

Hey there, Sebastian and Luise, thank you for taking the time to share the glowing feedback! It means so much 🤗

Tiffany - June 28, 2022, 5:59 p.m.

I felt happy and privileged making this recipe. It was long but very good in the end, and made me discover that I can try to cook at home a kind of cuisine I would only have tasted in restaurants dedicated to this culture. These recipes are so foreign to me that I usually think I can't make them, they won't taste good enough. Turns out they taste pretty damn good with guidelines and a good video to help. Thank you for the opportunity :)

PUL Team - June 29, 2022, 1:49 a.m.

Hi Tiffany! This one is a labour of love and we're so glad to hear it was enjoyed after the work. It means so much that you're allowing PUL recipes to be part of your journey ✨

Faiza - June 27, 2022, 2:44 a.m.

This is the second time I’ve made this dish, and wow! It tastes even better this time around. I made sure to find dried mint and it changed the game. This melt-in-your-mouth eggplant dish will definitely be added to our dinner rotation. My afghan partner loved it as much as I did! Can’t wait to have leftovers for lunch ;)

PUL Team - June 27, 2022, 8:07 a.m.

Oh we're smiling from ear to ear, Faiza, thank you! So happy to hear ☺️

Preeti Das - June 9, 2022, 8:31 a.m.

Can we use red onions instead of the yellow ones? Since it is hard to find where I live.

PUL Team - June 10, 2022, 7:23 p.m.

Hey there, Preeti, yes you can. We hope you enjoy it 😃

Saanvi - May 22, 2022, 5:36 p.m.

I made this today and served it with naan. It turned out so tasty and creamy. Amazing recipe.

Thanks a ton for sharing 😊

PUL Team - May 23, 2022, 8:51 p.m.

Aw thank YOU, Saanvi, sounds lovely!

Gia - May 12, 2022, 3:35 a.m.

So ridiculously delicious and easy to make! Instead of frying, I ended up baking the eggplant strips to reduce the amount of oil used and it was very creamy and melt-in-your-mouth. Thank you for sharing your culture through food!

PUL Team - May 12, 2022, 3:52 p.m.

It means so much the dish was enjoyed, Gia! Thank you for sharing the modifications 🙂

Thorsten - May 9, 2022, 1:30 a.m.

hi, I just made this delicious dish - amazing flavours. Instead of frying the eggplant, i salted the slices, spayed them with oil and roasted them under the broiler in the oven. Thank you for sharing your amazing Afghani food culture.

PUL Team - May 9, 2022, 3:35 p.m.

So happy to hear, Thorsten, thanks for the insight :D

Vera - May 5, 2022, 3:02 p.m.

This is such a fabulous recipe! So much flavour. I made it for the second time recently, for guests, who absolutely loved it. Thanks so much for sharing some Afghani food culture with us!

PUL Team - May 6, 2022, 12:29 a.m.

We're so thrilled the recipe was enjoyed with company, Vera, thank you 🥰

Natasha - April 27, 2022, 10:47 a.m.

My new favourite. Sooo delicious 🤤

PUL Team - April 27, 2022, 5:51 p.m.

Thank you, Natasha!

Iram - April 27, 2022, 3:29 a.m.

Hi Sadia, I love the presentation of all your recipes, and I make sure to make several of them every Ramadhan. Last night I was bowling over the photo of this dish, and just HAD to make it. I was amazed how fast I was done with it and the taste….. indeed, best melt in the mouth experience after a long day of fasting! Thank you 🙏

PUL Team - April 27, 2022, 5:46 p.m.

Aw it means so much to hear, Iram! Ramadan Mubarak ❣️

Kiana - April 7, 2022, 4:22 p.m.

hello! could I use coconut yogurt instead of soy? thank you :)

PUL Team - April 8, 2022, 11:56 p.m.

Hey Kiana, yes you can! Unsweetened will work best for a neutral flavour 😊

Vanessa - March 14, 2022, 1:45 a.m.

This was so amazing! Thank you so much for sharing this recipe. My boyfriend said this was the best thing I ever made!

PUL Team - March 14, 2022, 2:40 a.m.

Wow such a big compliment, Vanessa - thank YOU 😊

Kali - March 1, 2022, 8:49 p.m.

Omg this was so so good! Thanks for sharing your heritage ❤️

PUL Team - March 2, 2022, 6:11 a.m.

Thank you, Kali!

Una - Feb. 28, 2022, 4:48 p.m.

Borani is such an excellent, flavorful and comforting dish! My sister and I made it for our Afghan feast, and all our guests loved it! The flavor is worth all the calories, ideal to dip some nice bread... Delicious!

PUL Team - Feb. 28, 2022, 8:41 p.m.

So nice of you and your sister to make it, Una! We're so happy it was enjoyed by all your guests 😃

Laura - Feb. 24, 2022, 2:37 p.m.

Okay, so since I've tried multiple of your recipes by now and they were always delicious, I decided to risk it and make this one for my friend despite never making it before. And oh my, my friend and I loved it! For how simple the recipe is and how it consists of very basic ingredients, it is very delicious. Definitely cooking this one again. <3 Btw, I decided to salt and drain my eggplant to avoid the bitterness. I could still feel it a little bit, but it could've been worse. Maybe it would be worth mentioning in the recipe? :) Unless it's supposed to be bitter haha. And I also used a red bell pepper instead of chili peppers (I don't like spicy foods).

PUL Team - Feb. 25, 2022, 1:42 a.m.

Hey Laura, so glad you enjoyed it! With this recipe, soaking in a saltwater bath isn't necessary. With that said, it helps to know that old eggplants or eggplants with large seeds are more bitter than young eggplants, or eggplants with smaller seeds. If you make this recipe again and are at the grocery store, aim to choose eggplants that are shiny and firm. Some say "male" eggplants are also less bitter than female ones, and you can tell by looking at the root end. If you search for images in your browser for "male vs. female eggplants" you'll see how to tell them apart. I hope this helps!

Laura - Feb. 25, 2022, 11:44 a.m.

Thanks for the useful tip! :) I had no idea there's such thing as male and female eggplants.

Holly - Feb. 13, 2022, 4:08 a.m.

This recipe is so delicious! I actually thought the flavors were even better in subsequent days, and it lasted me about a week in the fridge. While it does use a lot of oil, and frying the eggplant a few pieces at a time was time consuming, I can't wait to eat this again. Thanks so much for sharing!

PUL Team - Feb. 14, 2022, 3:29 a.m.

Thanks a bunch for providing your experience with it, Holly, it means so much 😃

Olivia - Feb. 6, 2022, 7:25 p.m.

This was amazing! I made the Borani Banjan with Shola and Salata for a small dinner party and my friends were AMAZED at the flavor! For 4 people I should've done 4 servings but I went with 8 which was way more than we could eat! Frying the eggplant took a lot of time (my 3 big eggplants wound up being about 8-10 batches of frying) so I actually allowed myself 2 hours to prepare these meals. I also opted to exclude the green chili so make it not spicy. It is VERY oily, I wound up using about double what was in the recipe because the eggplant really soaks up the oil as you go. I definitely never have this much oil but for a special occasion it was incredibly delicious!

PUL Team - Feb. 6, 2022, 9:49 p.m.

We're beyond happy that the recipe was part of the special dinner, Olivia! You may be interested in our Kichaloo Banjan recipe for a less oily recipe in case you haven't already seen and are interested:… :)

Amanda - Feb. 6, 2022, 4:06 a.m.

DELICIOUS! This is most likely my first interaction with Afghani food, and I'm blown away. It is a bit oily for my taste, so next time I'll definitely have to check out your mother's version. I can't wait to try out the rest of the recipes in this batch!

P.S. I'm so glad that your content is getting the attention it deserves. You're the best!

PUL Team - Feb. 6, 2022, 9:01 p.m.

Thank you so much for taking the time to share the kind words with us, Amanda! We're so glad the recipe was enjoyed 😊

Emma - Feb. 4, 2022, 10:57 p.m.


I just have to comment and say, this recipe is amazing! I made it for my parents last night along with Salata, homemade pita bread, and Shir Berinj for dessert. A few months ago I made the Bolani for them and they loved it. I have been vegan for 5 years and I never would have made Afghan food if it wasn't for your video. The meal was incredible and I was extremely proud of myself and happy to share the amazing Afghan culture, through food with my parents. Love your videos, keep making more!

Love from Victoria BC,

PUL Team - Feb. 5, 2022, 6:53 a.m.

Aw so kind of you to make it for them, Emma! Lots of love to Victoria 💚

Nina - Dec. 3, 2021, 12:44 a.m.

Just made this for me and my boyfriend and we loved it!

Layla Maloof-Gaeta - Nov. 15, 2021, 8:27 p.m.

I prepared this with my friends for a dinner party this Sunday ما شاء الله my guests ate it so fast! I didn’t even get to try it! I will definitely be making this again. I served the borani banjan with sfeeha, spanakopita, sabanekh, bulgur pılav, houmus, salata, and barazaq for dessert.

PUL Team - Nov. 17, 2021, 1:40 a.m.

Hi Layla Maloof-Gaeta, what a lovely spread you prepared! We're so happy the recipe was part of the special occasion and enjoyed. Fingers crossed you'll be able to try it soon too 😃

Jule - Nov. 15, 2021, 11:48 a.m.

I made this for family dinner. I couldn't find green chilis in my grocery store here in the countryside so I subbed them for three small very spicy red chilis and a small green bell pepper for colour. I ended up using a lot more oil because the eggplants just soaked it all up - maybe I have to increase the temperature or add a spoonful of oil at the time, but it was delicious anyways. Be warned, the joghurt sauce will make everything reek of garlic, which noone in my family minds, but maybe don't eat this on the day you have a dentist appointment.
I served some couscous made with the oil that dripped from the fried eggplants and radishes, white onions and celery leaves on the side - I just tossed this together because I had to use up the celery and radishes. The couscous works well in soaking up the delicious sauce too, even though I heavily suspect it's not traditionally afghan.

PUL Team - Nov. 17, 2021, 1:32 a.m.

Hi there, Jule, we appreciate the kind words and insight into your experience with the recipe so much! Did you use small eggplants (~430 grams) for this one? It's possible more oil may have been needed if large eggplants were used. We're so thrilled the recipe was enjoyed with the adjustments ✨

Jule - Nov. 17, 2021, 1:08 p.m.

I scaled the whole recipe up by 2xeverything because I had four unusually large eggplants and still used more. But then maybe I had monster eggplants! Also I didn't have a scale, only a measuring cup, so - yeah next time I am going to use my scale for sure. Thank you for pointing that out!

Linda Coates - Nov. 9, 2021, 6:23 p.m.

Just prepared and eaten this dish. Had to improvise slightly, using chilli flakes instead of fresh green chilli. Also added somd butter beans and sliced red pepper (using up leftovers). It was amazing, so flavoursome. This will be one of my go to recipes for evermore.

PUL Team - Nov. 10, 2021, 1:46 a.m.

Love the adaptions, Linda, thanks a bunch for sharing! Glad it was enjoyed 🤗

Ana Sofia Moncada - Nov. 6, 2021, 9:37 a.m.

I prepared this dish for 4 last night and it was amazing! Next time I will try the less oily version, but the oily sauce has a very good flavour.
Thanks for sharing this recipe with us!

PUL Team - Nov. 6, 2021, 7:06 p.m.

We're so thrilled it was enjoyed, Ana Sofia Moncada, and we hope you enjoy the Kichaloo Banjan if you give it a try 😃

Sarah - Nov. 4, 2021, 1:10 p.m.

All my childhood in this plate, thank you so much for shearing with the world this traditionnal recipe !!!
I've served it with your recipe of garlic naan and my Kabouli dad's chutney and everyone was sooooo pleased, makes me happy!
With green onions, on top it's also delicious...
Thank you so much Sadia and PUL team, thank you for what you do for Afghanistan.

PUL Team - Nov. 4, 2021, 4:12 p.m.

Aw thank YOU, Sarah, for the very kind words and for sharing your experience with this one. We appreciate it so much 💚

Michelle - Oct. 20, 2021, 10:25 p.m.

This dish is amazing! I prepared this for my guests and they were impressed. I made rice and mung beans aside.
Thanks so much for sharing these delicious recipes! 💚

PUL Team - Oct. 21, 2021, 1:49 a.m.

So nice of you to make it for them, Michelle, and we're so happy it was enjoyed 🌻

melanie fiander - Oct. 17, 2021, 6:37 p.m.

This was delicious. I'm not sure it was the best thing I've ever made as some have said but it was different and my guests enjoyed it along with the Aushak which was really good. I found after testing the Aushak I had to cook the leeks first as the 5 minutes of boiling wasn't enough to cook the leeks through. Apparently Afghani leeks are quite different so perhaps this should be mentioned in the instructions. The Bolani made a nice starter. Especially enjoyed the chutney. Spicy, tangy and pungent. I'll be making that again. All in all, an interesting experience and my guests enjoyed it all and it gave us a chance to discuss the turn of events in Afghanistan and hopefully we don't forget what's happening there although there's little we can do to help aside from making a contribution to a charity for the girls perhaps.

PUL Team - Oct. 17, 2021, 6:42 p.m.

Thanks so much for sharing your experience, Melanie. It's heartwarming that you chose to give so many of the Afghan dishes a try and that you've shared them with your guests as well. Thanks for sparking a conversation about it all, and thanks for being here with us 🤗

Tsion Mideksa - Oct. 14, 2021, 9:16 p.m.

Tasted Amazing

Maria B - Oct. 9, 2021, 8:09 p.m.

I tried this dish last night and I think it's the best recipe I've tried from pick up limes so far! I tried to no over do it with the oil, but I totally did. Those eggplants really soak it in. It was delicious!

PUL Team - Oct. 10, 2021, 12:23 a.m.

Oh wow what a big compliment, Maria, thank you! You may be interested in our Kichaloo Banjan recipe for one with less oil if you haven't already seen it:… :)

Agnes - Oct. 7, 2021, 7:14 p.m.

Hi , I made a Banjan today and I have to tell you this is the best food I have eaten in a long time. Amazing. Thank you for sharing with us the flavors of your childhood

PUL Team - Oct. 8, 2021, 7:27 p.m.

Such a huuge compliment, Agnes! Thank you for the very kind words and for sharing your experience the Borani Banjan ✨

Hannah - Oct. 7, 2021, 3:37 a.m.

So, I did this dish with bell pepper instead of eggplant (since I had no eggplant on hand) - AMAZING! Even my 7-year old kept raving about the sauce. Can’t wait to try it with eggplant next!
Praying for Afghanistan ❤️

PUL Team - Oct. 7, 2021, 8:54 p.m.

Mmm a lovely substitution, Hannah, thanks for sharing! Your kind words and prayers are so appreciated 💚

S - Oct. 6, 2021, 6:36 p.m.

Hi! My dad was a contractor at the consulate in Kabul and got out a few days before the rest got kicked out. My mom hates eggplant and I myself am quite picky but it looked so good in the video I’ve decided to try making it in the next few weeks. I do have a few questions though, is there another base for the sauce? My mom doesn’t like yogurt in savory applications and will not use it and it sounds like it really adds to the dish. And also, my dad can’t handle spice so can I use bell peppers instead of chili peppers? Thank you for sharing part of your culture! I love learning about a culture I have a (admittedly tenuous) connection with. It’s heartwarming.

Samantha - Oct. 7, 2021, 3:35 a.m.

I didn’t have any yogurt when I first made this and used coconut milk from a can instead. It was incredible. Also we didn’t have green chilies so I used poblano peppers instead and I wouldn’t say it came out spicy really. Do yourself a favor and make this. It’s one of the tastiest meals I’ve ever made, and I’m a huge foodie.

PUL Team - Oct. 7, 2021, 8:45 p.m.

Hey there, S, thanks for the questions! So lovely to hear your substitutions and kind words as well, Samantha. Coconut milk sounds like a great substitution. Feel free to use other peppers, such as bell peppers, if desired as well 😊 Lots of love to both of you ✨

Brittney - Oct. 3, 2021, 10:19 p.m.

One of the best things I've ever ate.

Lisa - Oct. 3, 2021, 6:57 p.m.

This dish was absolutely amazing! It was so flavorful - I think it’s the best thing I’ve ever cooked! Thank you for sharing part of your culture!

PUL Team - Oct. 3, 2021, 7:28 p.m.

Such a huge compliment, Lisa! Thank YOU for being here ✨

sarah - Oct. 1, 2021, 10:04 a.m.

Absolutly amazing! All the flavours work so well together :)

Matteo - Sept. 26, 2021, 4:30 p.m.

Thank you for sharing these recipes. I'm making borani banjan right now (meal prepping for the week), but I'm steaming the eggplants instead of frying them. It's a technique used to avoid the fried eggplants in a vaguely similar Italian dish, "parmigiana di melanzane": compared to roasting or baking the eggplants, steaming has the advantage of preserving the creamy texture of fried eggplants :)

PUL Team - Sept. 26, 2021, 6:36 p.m.

Thanks for sharing this with us, Matteo, it's so appreciated! We hope you enjoy it 🤗

Matteo - Sept. 28, 2021, 1:12 p.m.

Yes, I've enjoyed it very much :) I've also shown the pictures to a friend I have in Afghanistan, and she was impressed with the attempt, yet mostly dissatisfied with the result x) x)

Roopi - Sept. 25, 2021, 7:15 p.m.

💯👍🏼👌🙌🏻🥰🤤💦💦💦💦💦💦… we had a tsunami 🌊 in the kitchen … we were drooling 🤤 so much after eating this delish food … so simple … so so tasty … heartfelt gratitude my love ..

PUL Team - Sept. 26, 2021, 1:54 a.m.

Aww so glad the recipe was enjoyed, Roopi! Lots of love back 😊

Kim - Sept. 24, 2021, 10:06 a.m.

Thank you so much for another amazing recipe, but also for your involvement and awareness raising which is awesome!! Again, you couldn't have made it better, the ONGs you chose are amazing and I wish nothing but the best for PUL and the Afghan people

PUL Team - Sept. 24, 2021, 7:22 p.m.

Hi there, Kim! Thank YOU for the kind words and glowing review. It's so appreciated 💚

Monica - Sept. 23, 2021, 10:27 a.m.

Thank you for sharing this recipe! Frying food is not a part of my nutrition routine, however I decided that that was worth and eventually managed it quite easily! Beautiful to see and incredibly tasty! My kids ate till the last bite and it gave us a chance to speak about Afghanistan people with them. You are right, food unites people ( I'm Italian, so for us eating is more than... well just eating). I love your site and the way we can interact with it, it has the perfect balance between aesthetic, pragmatism, efficiency! Bravi!!!!!!

PUL Team - Sept. 24, 2021, 6:59 p.m.

Aw, thank you for sharing your experience with the Borani Banjan, Monica! It means so much more than we can express. Lots of love to you and your little ones☺️

Lua Bonduki de Sousa - Sept. 22, 2021, 6:23 p.m.

Just loved it!

Samantha - Sept. 21, 2021, 6:29 a.m.

This was absolutely incredible. The way the flavors came together was so unexpected. Very very happy here. Thank you for another awesome recipe!

PUL Team - Sept. 22, 2021, 4:20 a.m.

So glad the Borani Banjan was enjoyed, Samantha! 😃

Anett - Sept. 18, 2021, 8:43 a.m.

I made it this week and it was fantastic! Thank you for sharing!❤️

Sandra - Sept. 17, 2021, 4:39 p.m.

Totally awesome!

Lili - Sept. 16, 2021, 2:50 p.m.

This is one of the best recipes I have ever made! I have always disliked eggplant, but this completely changed my mind. The eggplant was creamy and the sauce had an amazing flavor. I served it with bread and shir berinj for dessert, and it was the perfect meal. Because frying can be a bit of a pain, I think I will definitely save this recipe for special occasions, but it was absolutely worth the effort!

PUL Team - Sept. 16, 2021, 5:03 p.m.

Aw we're smiling from ear to ear, Lili! Thank you for the glowing review. It means so much that the recipe was enjoyed 🥰

Sheryl Sadana - Sept. 16, 2021, 11:01 a.m.

Amazing recipe! loved it! I used musturd oil than vegetable oil, and paired with toasted sour dough bread.

Marcella - Sept. 15, 2021, 6:43 p.m.

I made this last night and it is excellent. The eggplant is so tender that it melts in your mouth. I didn’t have tomato paste on hand, so I used unseasoned tomato sauce and it worked perfectly. 1 pepper was the perfect amount of heat for my family. Would highly, highly recommend.

PUL Team - Sept. 16, 2021, 2:26 a.m.

A lovely substitution, Marcella, thank you for sharing! So glad it was enjoyed :)

Canuck Mom - Sept. 15, 2021, 6:18 a.m.

This was delicious! My meat-eating 25 year had seconds :-)

Lizzy - Sept. 14, 2021, 7:59 p.m.

Hey PUL team. My partner made this dish the other day and we were blown away! Thank you for sharing your culture and dishes with this community.

We used less oil and found the eggplants sucked it all up! We'll try roasting next time, too, just to reduce how much oil we consume. I would like to try it with fried eggplant for a special occasion treat sometime. :)

PUL Team - Sept. 15, 2021, 1:44 a.m.

So happy the recipe was enjoyed, Lizzy, thank you! You may also be interested in our Kichaloo Banjan recipe if less oil is desired:… 😊

Walden - Sept. 12, 2021, 4:57 p.m.

Another great delicacy from Afghanistan!
I have tried it twice.The first time I substitute yoghurt for coconut paste and a kind of special spice blend which mainly consists of nutrition yeast.What's more,I roasted the eggplants instead of frying them. And it turns out really great!The second time I nearly completely follow your original recipe and the dish tastes very good with naan due to its delicious gravy and creamy texture though I add a little more water.

PUL Team - Sept. 12, 2021, 8:23 p.m.

Thanks a bunch for sharing your experience with this one, Walden! The insight is so appreciated 🙂

Mohammed - Sept. 12, 2021, midnight


Madeline - Sept. 11, 2021, 7:58 p.m.

Another great recipe from beautiful Afghanistan! Thank you so much PUL - this turned out great and was so easy to make!

PUL Team - Sept. 12, 2021, 4:54 a.m.

Thank you for the continued support and kind words, Madeline, it means so much 💚

Madeline - Sept. 12, 2021, 9:18 p.m.

Thank you as well! I look forward to more delicious recipes from you!

Ruqayya - Sept. 10, 2021, 1:50 p.m.

Made this dish a few days ago and a day after that too! it tastes absolutely divine.

Sabrina - Sept. 9, 2021, 2:26 p.m.

Hi there, in Germany, when something is truely delicious, we say " I could roll myself into this"
Well, I would bath in this Sauce! For sure!
While cooking it, the lovely taste developed all over the house. Even the postman put his nose in the air because it was smelling that nice!
Thanks again for a real treat!

Jasmin - Sept. 10, 2021, 7:25 p.m.

Same here🙋🏻‍♀️Liebe Grüße aus der Pfalz😁

PUL Team - Sept. 12, 2021, 1:59 a.m.

What an interesting saying! We appreciate this so much, Sabrina and Jasmin, thanks for sharing the lovely reviews 😃

Daniela - Sept. 8, 2021, 9:43 p.m.

Im considering making this bu roasting the sliced eggplant instead of frying as a way to cook with less oil. What do you think about that method?

PUL Team - Sept. 8, 2021, 11:51 p.m.

Hi Daniela! Thanks for the question. Traditionally, banjan is made with fried eggplants, which helps make the eggplant super creamy and tender so we haven't tested this one with roasting as we were trying to keep that traditional aspect. The texture will change if roasted, but do let us know if you experiment with it! Alternatively, you may enjoy our kichaloo banjan recipe (…) instead if you'd prefer to use less oil 😊

Daniela Cardenas Roberts - Sept. 9, 2021, 2:39 a.m.

Thank you! I did end up roasting (mostly because I was juggling a toddler and a newborn and frying would have been tough and I didn’t have potatoes for the alternative haha). It turned out great! Since it was my first time having it, I don’t have anything to compare it to, but I did enjoy it and the textures and flavors were lovely. I made it with the bolani. Omg this was a spectacular meal. I’m from Mexico, so spicy and flavorful dishes are what I crave and search for. These two dishes will be added to my rotation. Thank you for making the recipes so simple and yet so warming and vibrant.

PUL Team - Sept. 11, 2021, 3:32 a.m.

Oo so lovely to hear, Daniela! Thanks a bunch for the insight and kind words. We're so thrilled the recipe was enjoyed 😃

Tessa - Sept. 8, 2021, 1:29 p.m.

I made this for lunch and it turned out delicous (just like everything else on this website!) For non-vegans I also recommend trying this dish with some sprinkled feta cheese, mozarella or even a fried egg. I also added some fresh spinach to my plate which went so well with the spices and tomatoes.

Janne - Sept. 8, 2021, 5:47 p.m.

Imagine suggesting adding animal cruelty to your plate on a fully vegan recipe website and following. Yikes.

Komoto - Sept. 7, 2021, 1:51 a.m.

I loved it!! So simple yet so delicious. I made all the Afghanistan food you shared with us and they were all amazing. Will definitely cook again. Thank you so much for sharing all the wonderful food from Afghanistan Please guide us to explore more !!

PUL Team - Sept. 8, 2021, 1:58 a.m.

This means so much, Komoto, thank you for taking the time to try the recipes and share your experience with us! You can find some of our older Afghanistan-inspired recipes here in case there's any you haven't tried yet:…sort_by=. We'll note down the request for more in the meantime 😃

Adrienn - Sept. 6, 2021, 9:44 p.m.

It is absolutely delicious and very easy to make.
I made it as a Friday dinner for my Italian boyfriend and we both loved it.
I made ‘only’ for 4 servings but not much left after 1 meal although I also made the Kitchiri-Herati Afghan rice too.
I did not feeled the eggplants and they were amazing with the skin on.
The garlic yogurt is a MUST to make as it is just enhances the whole dish.
I cannot wait to cook it again and will make more definitely:)

Thank you Sadia xx

PUL Team - Sept. 8, 2021, 1:46 a.m.

Aw we appreciate this so much, Adrienn! So thrilled the dish was enjoyed by you and your boyfriend ☺️

Temple - Sept. 6, 2021, 2:12 a.m.

What an amazing dish, so much flavor! I made this and the bolani for our meal tonight and I couldn’t get enough!! Thank you for letting us connect with the people of Afghanistan in this small, but meaningful way.

PUL Team - Sept. 6, 2021, 6:02 p.m.

Such a lovely compliment, Temple! We're so happy the recipe was enjoyed 🥰

alex - Sept. 6, 2021, 1:23 a.m.

i made it and i loved it so much. it's a flavor profile that i really love!! going to make the bolani next :)

Marta - Sept. 5, 2021, 5:12 p.m.

Hi Sadia! I made this recepie today and it was amazing, even though I overdid the eggplant 😅. I thought that I will take the opportunity and let you know how grateful I am for you guys and your content. I follow Pick up limes for 3,5 years now, form the beginning of my vegan journey, and since then I include at least one of your recipes in my menu every single week. Everything is so beautiful, tasty, easy, adjustable and explained and filmed so well. The videos themself make me so happy and calm at the same time. I'm also type 1 diabetic and my life became so much easier since you added nutrition info and I don't have to count my carbs for your recipes on my own. There is no words to express how much appreciation I have for you. Thank you for being so amazing and for everything you do and also say to us in TeatimeTuesday 💚

PUL Team - Sept. 6, 2021, 1:02 a.m.

Hello Marta, we're so grateful to have you in our PUL family! Thank you for allowing PUL to be part of your vegan journey and sharing the lovely feedback☺️

Gayathri - Sept. 5, 2021, 6:31 a.m.

Hi Sadiya, I am from India. This recipe was so amazingly delicious that we made it two days in a row. All the ingredients were available in my pantry and so simple and no headache whatsoever. The most amazing part was there were not many spices yet it was so flavourful. Please give us more recipes from Afghanistan. This food also gave us an opportunity to talk more about Afghanistan. Oh and it was so nice yo hear you talking in your mother tongue. It was a very wholesome experience. Thank you so much :)

PUL Team - Sept. 5, 2021, 8:31 p.m.

You're too kind, Gayathri! Thank YOU for the glowing review. It means so much that your experience with this one was enjoyed. Sending lots of love to India 🥰

azibi69 - Sept. 4, 2021, 3:15 p.m.

wow, this banjan exceeded al my expectations! i'm on keto diet, so this low-carb high-fat dish had my name on it, of course ;)
incredible how tasty for a dish with no spices except salt and turmeric. it turned out real sweet (hopefully the surprise sweetness doesn't kick me out of ketosis :P) and lovable! thanks guys :)

Milla - Sept. 3, 2021, 9:30 p.m.

Love this recipe! I will make it.
Should this be eaten cold or hot?

PUL Team - Sept. 4, 2021, 1:45 a.m.

Hi Milla, thanks for the question! We find that this one is best enjoyed hot 😊

Madde - Sept. 3, 2021, 2:36 a.m.

Do more Afghan food! Its so good!

Audrey - Sept. 3, 2021, 2:30 a.m.

OMG !!! I have been making this eggplant and the rice and the stuffed galette with the coriander sauce .... OMG I am in love with afghan food !!! Please give us more !!! I made it and everyone just kept complimenting and saying how amazing it is was ... really in love with this eggplant and the others
Thank you

PUL Team - Sept. 3, 2021, 4:52 a.m.

Oh, Audrey, this is so lovely to hear! It means so much that the recipe was enjoyed 💚

Solene - Sept. 2, 2021, 2:59 p.m.

Gave this recipe a try yesterday. It was surprisingly sweet and very tasty and enjoyable. Super easy to make, low maintenance prep and once the eggplants are fried it can be left on it's own device. Makes for an ideal mid week dinner.

It is on the oily side, I didn't drain the eggplant properly so if anyone wants to give it go, make sure you leave your eggplant enough time to drain the excess oil.

I will definitely make that recipe again and play around a bit with the recipe to make it less oily. Amazing flavour and such a great way to be introduced to Afghan food and culture, made me so excited about giving a try to the other recipes.

PUL Team - Sept. 3, 2021, 4:41 a.m.

Hey there, Solene, we're so happy to hear the recipe was enjoyed! You may also enjoy our Borani Banjan (…) for a less oily recipe 🤗

Lauren - Sept. 2, 2021, 2:27 a.m.

Thank you for sharing your experience, family and food with us. <3

Julie - Sept. 1, 2021, 2:07 p.m.

Hi Sadia, I watched your Afghan feast video this morning and got quite emotional. You've had such a great idea. Food is a simple yet authentic way to get to know people, and to gather. I don't know much about the Afghan people, but what I know is that I'm making this borani bajan recipe tonight for my family of 5. I (briefly) explained to my kids at lunchtime what was going on in Afghanistan at the moment, and that I wanted to make this recipe as a way to celebrate this people and to discover something new thanks to you and them. They liked this idea :) Thank you for what you do.

PUL Team - Sept. 2, 2021, 2:27 a.m.

Aww, Julie, we appreciate this so much! We hope you love the recipe. Thank you for the support and being here 💚