Borani Banjan - Afghan Eggplant Dish
10 ingredients or less
One-bowl / one-pot
1¼ cups (300 mL)vegetable oil†
4cloves garlic, crushed
2green chili peppers, sliced lengthwise
3medium tomatoes, chopped
2 Tbsp (33 g)tomato paste
½ tspground turmeric
1 tsp (6 g)salt
1medium yellow onion, sliced into ½ cm thick rounds
2medium tomatoes, cut into 1 cm thick rounds
Garlic yogurt sauce
1 cup (240 mL)unsweetened soy yogurt
2cloves garlic, crushed
Serves well with
whole wheat pita bread
Make your own
- 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.
- 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.
- 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.
- Add the green pepper, chopped tomatoes, tomato paste, turmeric, and salt. Stir and cook for another 1 - 2 minutes.
- 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**.
- Meanwhile, make the sauce by combining the yogurt, garlic, and salt in a small bowl.
- 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.
- 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
Nutrition per serving
Calories 426 kcal
|Total fat||36.2 g|
|Saturated fat||5.0 g|
|Trans fat||0.0 g|
|Total carbs||25.0 g|
|Dietary fiber||8.2 g|
|Total sugars||11.8 g|
|Added sugars||0.0 g|
|Vitamin A||45 μg RAE|
|Vitamin B6||0.4 mg|
|Vitamin B12||0 μg|
|Vitamin C||46.2 mg|
|Vitamin D||0 μg|
|Vitamin E||5.5 mg|
|Vitamin K||58 μg|
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
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
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:)
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.
My family and I love this recipe! My Grandson is half Aphgan and his Dad is loving the recipes we found! Thanks for sharing!
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.
Delicious, and great the next day too
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.
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.
It just tastes amazing. It's warming, satisfying, filling and a real crowd pleaser.
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!!!
A friend made this for our Gourmet Club. It was fantastic! Can’t wait to make it for my family. Healthy and so delicious!!
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!!!
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!
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!
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.
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 :)
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 ;)
Can we use red onions instead of the yellow ones? Since it is hard to find where I live.
I made this today and served it with naan. It turned out so tasty and creamy. Amazing recipe.
Thanks a ton for sharing 😊
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!
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.
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!
My new favourite. Sooo delicious 🤤
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 🙏
hello! could I use coconut yogurt instead of soy? thank you :)
This was so amazing! Thank you so much for sharing this recipe. My boyfriend said this was the best thing I ever made!
Omg this was so so good! Thanks for sharing your heritage ❤️
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!
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).
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!
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!
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!
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,
Just made this for me and my boyfriend and we loved it!
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.
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.
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.
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!
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.
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! 💚
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.
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!
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
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 ❤️
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.
One of the best things I've ever ate.
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!
Absolutly amazing! All the flavours work so well together :)
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 :)
💯👍🏼👌🙌🏻🥰🤤💦💦💦💦💦💦… 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 ..
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
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!!!!!!
Just loved it!
This was absolutely incredible. The way the flavors came together was so unexpected. Very very happy here. Thank you for another awesome recipe!
I made it this week and it was fantastic! Thank you for sharing!❤️
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!
Amazing recipe! loved it! I used musturd oil than vegetable oil, and paired with toasted sour dough bread.
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.
This was delicious! My meat-eating 25 year had seconds :-)
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. :)
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.
Another great recipe from beautiful Afghanistan! Thank you so much PUL - this turned out great and was so easy to make!
Made this dish a few days ago and a day after that too! it tastes absolutely divine.
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!
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?
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.
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 !!
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
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.
i made it and i loved it so much. it's a flavor profile that i really love!! going to make the bolani next :)
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 💚
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 :)
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 :)
Love this recipe! I will make it.
Should this be eaten cold or hot?
Do more Afghan food! Its so good!
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
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.
Thank you for sharing your experience, family and food with us. <3
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.