Main image of Borani Banjan - Afghan Eggplant Dish

Borani Banjan - Afghan Eggplant Dish

1 hr


10 ingredients or less

One-bowl / one-pot

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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Free from

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tree nut

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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 (30 mL)
    canned tomato paste
  • ½ tsp (2 g)
    ground turmeric
  • 1 tsp (6 g)
  • 1
    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 (3 g)

Serves well with

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  1. Peel the eggplants. Cut them through the middle horizontally and then slice them into 1 cm thick planks.
  2. Heat the oil in a saute pan over high heat.
  3. When the oil is hot and shimmering, carefully add a few eggplant slices so that a single layer of eggplant is cooking in the oil. Allow them to cook until golden on both sides, about 2 - 3 min. Flip the pieces as needed to ensure even browning. Transfer the fried eggplant to a strainer set over a bowl to allow any excess oil to drain. Repeat until all the eggplant is cooked.
  4. There should be leftover oil after frying the eggplant. For the following steps, we will need ¼ cup (60 ml) of oil. If there is more than that in the pan, carefully scoop some oil out. If there is less than that, add a bit more oil to the pan.
  5. Reduce the pan temperature to medium. Add the garlic, and be careful as it may cause some of the hot oil to splatter. Cook until the garlic is fragrant and golden, about 30 seconds. Stir throughout.
  6. Add the green pepper, chopped tomatoes, tomato paste, turmeric, and salt. Stir and cook for another 1 - 2 minutes.
  7. Drop the heat to medium-low, and then 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 half of eggplant slices in a single layer.
  8. Cover the pan and allow to cook until the onions are soft, about 20 minutes. Try not to stir, if possible, so that the onion and tomatoes retain some of their shape, otherwise they get "mushy".
  9. While the dish is cooking, make the sauce by combining the yogurt, garlic, and salt in a small bowl.
  10. You can serve this straight from the pan with a some of the yogurt dressing drizzled on top. Alternatively, you could transfer some fo the yogurt sauce to the base of a serving dish. Then scoop up the eggplant, tomato, and onions mixture and transfer it to the dish. Remove the peppers from the bottom of the pan and place them decoratively on top of the dish. Scoop any remaining sauce and drizzle over the dish.
  11. Finish with another drizzle of yogurt sauce, dried mint, and paprika powder for garnish. Serve with bread and enjoy!


  • * For this recipe, it's best to use the dark purple variety of eggplant, also known as the globe eggplants.
  • ** If you'd prefer to use less oil, try our Kichaloo Banjan recipe.


  • This dish is best the day it's made, but it can be stored separately from the yogurt sauce and kept in an airtight container in the fridge for up to 3 days.

Let us know what you think

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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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!

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 💚