Fork Weekly
Banjan Borani (Afghan Eggplant)

Dinner

Banjan Borani (Afghan Eggplant)

By The Fork Weekly Kitchen · August 28, 2026

Prep20 min
Cook30 min
Total50 min
Serves4
DifficultyMedium
Jump to recipe

Banjan borani is one of those dishes that looks and tastes like a celebration — layers of golden, meltingly soft eggplant in a turmeric-warm tomato sauce, cooled by garlicky yogurt and a scatter of dried mint.

The whole thing hinges on the eggplant: salt it and let it drain first, and it fries up silky and sweet instead of bitter and oil-logged. It’s a little project, but an unforgettable one.

Banjan Borani (Afghan Eggplant)

Silky pan-fried eggplant simmered in a spiced tomato sauce and layered with cool garlic yogurt and dried mint — a stunning Afghan classic worth every step.

Prep20 min
Cook30 min
Total50 min
Serves4

Ingredients

For the eggplant

  • 2 large eggplants, sliced into ½-inch (1 cm) rounds
  • Salt, for drawing out moisture
  • ⅓ cup (80 ml) neutral oil, for frying

For the tomato sauce

  • 2 tbsp olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 tomatoes, diced (or 1 cup canned)
  • 1 tbsp tomato paste
  • 1 tsp ground turmeric
  • ½ tsp red pepper flakes
  • Salt and black pepper

For the garlic yogurt

  • 1 cup (240 g) plain yogurt
  • 1 clove garlic, grated
  • Salt
  • 1 tsp dried mint

Instructions

  1. Salt the eggplant rounds on both sides and let sit 20 minutes, then pat dry — this draws out bitterness and excess water.
  2. Heat the neutral oil in a skillet over medium-high and fry the eggplant in batches until golden on both sides, 3–4 minutes per side. Drain on paper towels.
  3. In a clean pan, heat the olive oil and soften the onion 6 minutes. Add the garlic, tomato paste, turmeric and red pepper flakes and cook 1 minute.
  4. Stir in the tomatoes and a splash of water, season, and simmer 8 minutes until saucy.
  5. Nestle the fried eggplant into the sauce, cover, and simmer gently 10 minutes so the flavors meld.
  6. Stir the yogurt with the grated garlic and a pinch of salt. Spread some on a platter, layer the eggplant and sauce on top, then dollop with more yogurt and sprinkle with dried mint.
Recipe notes & tips
  • Salting the eggplant is the key step for silky, non-bitter, non-greasy results.
  • Serve warm or at room temperature with flatbread to scoop.
  • Roast the eggplant at 425°F (220°C) instead of frying for a lighter version.
342 kcalCalories
9 gProtein
28 gCarbs
23 gFat