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Borani Banjan solution…

DSC_0101otvWhen you live in the countryside you are often presented by your friends with gifts which consist of their crops…such as a bag…or 2 bags or 3 bags of oranges and lemons, a crate of avocados or tomatoes etc…and thus you find yourself very moved but also…desperate for new recipes which will help you use this sudden influx of ingredients in the most respectful way.

Recently the gift which arrived to our home was a large basket of eggplants…DSC_0071cotv

Eggplant is a common player in many Greek dishes…the most famous one is “mousakas”…(a lot of work)…and also vegetable ratatouille called briam and roasted eggplant dip…and more…yet as I turn to Eastern cuisines Turkish, Persian or Afghan …which influenced greatly the contemporary Greek cooking…I find so many other options…flavors which fit so well with the establishment!

Borani Banjan is one of the most popular dish from Afghanistan. It is made of eggplants, tomatoes, garlic and served with yogurt sauce…and it uses my favorite condiments such as mint, turmeric and ginger…DSC_0023otv


  • 4-5 medium eggplants
  • 3 medium tomatoes
  • 3 cloves garlic
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1/2 teaspoon black Pepper, ground
  • Dried Mint, for garnish
  • Minces ginger root 1 teaspoon
  • Cayenne Pepper for garnish (optional)
  • 1 cup Greek yogurt
  • Olive oil
  • Salt

Eggplant Instructions:

  1. Slice eggplants into half inch slices. Salt each side of eggplant slices liberally with salt.
  2. In a medium sauce pan, heat oil over a medium heat. Fry eggplants until golden brown and still firm in the center. Place the eggplants onto a paper towel to drain excess oil.In a separate sauce pan, heat 3 tablespoons of olive oil over a medium heat. Add 2 cloves of minced garlic and fry until golden brown and soft.
  3. Add chopped tomatoes, paprika, turmeric, ginger and salt. Cook until tomato is completely softened (about 10 minutes).
  4. Add about 1/4 cup of water. Cover the pan and simmer on low heat for approximately ten minutes.

Yogurt Sauce Instructions:

  1. In a large bowl, mix Greek yogurt, 1 clove of minced garlic, and salt.
  2. Store in the fridge until ready to serve

Serving Instructions:

  1. Add a thin layer of the yogurt mixture onto a large serving plate. Place the eggplants on top and pour more of the yogurt mixture over the eggplants. Garnish with dried mint and cayenne pepper. Enjoy!
  2. Borani Banjan is served as a main dish or a side dish. It is usually served with flat bread but is also delicious with white Basmati rice.DSC_0110otv

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