BORANI BANJAN 🥘 a delightful Afghan delicacy
Borani Banjan, a delightful Afghan delicacy, combines crispy eggplant, tangy tomatoes, garlic and creamy yogurt. 😋 Have you savored the flavors of this exquisite dish? 👇RECIPE👇 @MattiasTable
INGREDIENTS:
1 medium eggplant
3 cloves garlic
1 small onion
1 can of chopped tomatoes
1 medium tomato
1 tsp salt, turmeric, paprika and black pepper
Sunflower seed oil (for frying) and olive oil (for cooking)
1 cup yogurt
Juice of ½ lemon
Sprinkle of salt
PROCEDURE:
Peel and slice the eggplant from pole to pole. On a paper towel, sprinkle salt on the slices liberally and let it draw out the moisture for 20 minutes. In the meantime, chop the garlic finely and slice the tomato into rounds. Fry the eggplant slices about 4 minutes per side until golden brown and drain on a paper towel. In a different pan, heat up the olive oil, add the garlic (save about 1tsp for the yoghurt sauce) and chopped tomatoes, the spices, and cook for 10 minutes on low heat. Add the some thinly sliced onion and layer the tomatoes and eggplant slices, cover and cook for another 5 minutes. In this time, make the yoghurt sauce by combining yoghurt, salt, the garlic and lemon juice. Serve in the pan or on a plate with a drizzle of the sauce and some extra black pepper and fresh parsley!