Borani Banjan Recipe (Afghan Eggplant with Garlic Yogurt Sauce)

Name: Borani Banjan Recipe (Afghan Eggplant with Garlic Yogurt Sauce)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 1 1/2 pounds eggplant (chopped (up to 2 pounds of eggplant)); 1 1/2 teaspoons coarse kosher salt; 1 large onion (chopped); 1/3 cup extra-virgin olive oil (divided); 6 large cloves garlic (crushed); 1 jalapeno (minced); 1 green bell pepper (cut into 1-inch pieces); 1 tomato (diced, with juices); 1/3 cup vegetable stock; 1/2 teaspoon ground turmeric; 1/4 teaspoon hot red chilli powder (more or less to taste); 1/4 teaspoon black pepper; 2 tablespoons tomato paste; 1/2 cup plain unsweetened yogurt; 1 small clove garlic (crushed); 1/16 teaspoon salt; Water (if necessary to thin it out); A pinch of dried mint (for garnish); A pinch of hot red chilli powder (for garnish); 1 sprig fresh mint leaves (for garnish)

Instructions

Prep:30minCook:20min

This Borani Banjan recipe (Afghan Eggplant with Garlic Yogurt Sauce) is a richly spiced stewed eggplant dish that’s served with tangy garlicky yogurt on top.

Updated at: Wed, 28 Feb 2024 01:29:28 GMT