This is so far, the best eggplant dish I have ever tried. No joke. This is a beautiful Afghani dish called Borani Banjan and it is a showstopper. It is complete in all senses, it has depth, umaminess, freshness and an extra kick due to the spices and the little chili. I was dying to share this with you guys because on this recipe you can turn the good old eggplant into something out of this world fantastic!

Enough chitchat! Here is the recipe!

• 4 small eggplants, cut into 1 centimeter thick
• 1 small onion, minced
• 4 - 5 minced garlic cloves
• 2 tablespoons of tomato paste
• 2 cans of crushed tomatoes or 4 cups of chopped fresh tomatoes
• Water if needed
• 1/2 teaspoon of turmeric
• 1 teaspoon of cumin
• 1/4 teaspoon of chili powder
• 1 teaspoon of dried mint
• Salt to taste
• Black pepper to taste
• 1 cup unsweetened plant based yogurt
• 2 cloves garlic, crushed or minced
• Salt to taste
• Black pepper to taste
• 2 to 3 tablespoons of freshly squeezed lemon juice
• The zests of one lemon


  • 1.
    Spread the eggplant on a paper towel or on a cooling rack sprinkle some salt on both sides and let it sit for about 30 minutes
  • 2.
    After 30 minutes rinse the eggplants, squeeze them well to remove the excess water and pat them dry with a paper towel.
  • 3.
    On a skillet in medium heat add the oil when hot add the eggplant fried them on both sides until brown; repeat this process with all the eggplants.
  • 4.
    Once all the egg plants are fried remove them from the skillet add more oil if necessary then add the onions sauté until golden brown, add the garlic, sauté for 40 seconds then add the tomato purée and stir it a little bit so it releases all the umami flavors.
  • 5.
    Add the crushed tomatoes, the spices and stir to combine.
  • 6.
    Cover the skillet and let it cook for about 10 to 15 minutes.
  • 7.
    Assemble the dish by spending a little bit of the yogurt sauce on the bottom of the plate, then add a layer of the fried eggplants, a layer of the tomato sauce and drizzle some yogurt sauce on top.
  • 8.
    Repeat this process until you have no more eggplants left, then finish with a layer of the tomato sauce and a drizzle of the garlic yogurt sauce, sprinkle some dried mint and some freshly squeezed lemon juice.
  • 9.
  • 10.
    Add all the ingredients for the garlic yogurt sauce; mix to combine and put it in the fridge.
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