Bourani Banjan Afghan Style Eggplant in Yogurt

Bourani Banjan Afghan Style Eggplant in Yogurt

Posted 2014-05-27 by smitafollow
This is a very delicious recipe from Afghanistan. Its a tomato based gravy dish with eggplant and bell pepper garnished with Greek yogurt and served on a platter.
The original recipe is cooked with generous quantity of oil. However, this is my version which is low oil and totally guilt-free.

Bourani Banjan

Preparation Time: 15 minutes on stove top / 30-40 minutes in oven grill
Cooking Time: 20-25 minutes
Makes: 2-3 servings

1 medium sized eggplant
3/4 cup diced tomato (keep the juices while cutting)
Garlic 10-12 big cloves
2 teaspoon paprika powder OR chili flakes
1 to 1 and half Bell pepper (any colour)
1/2 teaspoon turmeric
1 tablespoon oil
2 teaspoon Salt OR to taste
1/2 cup Greek Yogurt
Pepper for seasoning
Dried mint for garnishing OR mint leaves

  • Rub little oil on the eggplant and pepper slices. Grill them in the oven or on a stove rack grill.
  • Peppers will cook in a few minutes, eggplant will take longer. The skin starts shrinking as it cooks. Do not throw away the juices that ooze from the eggplant.

    Grilling the eggplant

  • In the meanwhile, take oil in a pan and add finely diced garlic about 10 cloves. Saute for a minute

  • Now add the diced tomatoes and stir well. Add the salt, paprika, turmeric. Cover and let it cook.

  • Make one inch squares of pepper. Remove the eggplant skin (comes off easily). Make longish pieces (size of your little finger) of the eggplant pulp

  • Add this to the tomato gravy. Cover and cook till the entire thing forms a kind of gravy.

  • To prepare the yogurt dressing, take the Greek yogurt and add about 2 garlic cloves, cut in very tiny pieces or crushed. Add a pinch of salt and combine well.

  • Yogurt dressing

  • For plating, smear little yogurt dressing on the plate and roughly spread it. Now add the eggplant gravy in a single layer. Again spread few dollops of the yogurt and then the eggplant

  • Layering the yogurt and gravy

  • Lastly finish with the remaining yogurt on top. Sprinkle some pepper and dried mint. (I used mint leaves torn into bits)

  • Garnished and ready to devour

  • Enjoy Bourani Banjan with pulao or naan

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