Country
Afghanistan
Afghanistan · Afghan
Borani Banjan
Afghan eggplant in tomato sauce with garlic yogurt.
- Afghan
- 60 min total time
- 4 base servings
Adapt this recipe
Customize this recipe
Adjust servings, version and allergens or avoidances to fit this recipe to your context.
Servings
Adapted for 4 servingsVersion
Active version: ClassicAllergens & avoidances
No major allergens declaredThis variant declares no major allergens. Always check labels and possible traces.
Adaptation status
Servings: 4 · Version: Classic · Check ingredients below
Always check ingredient labels and cross-contamination warnings.
Classic
Eggplant in tomato sauce finished with garlic yogurt.
Suitable for vegetarian diets, but not vegan because it is finished with garlic yogurt. Contains dairy and lactose from the natural yogurt.
This version
- Classic
- Vegetarian
- Contains dairy
- Contains lactose
Version
Contains
Ingredients
- 700 g eggplants
- 500 g tomatoes
- 150 g onion
- 4 garlic cloves
- 45 ml neutral oil
- 180 g plain yogurt Contains milk and lactose.
- 2 g dried mint
- 7 g fine salt
- 1 g black pepper
Cooking method
Pan
- Brown eggplant
Slice eggplant and brown it in oil until tender.
- Make tomato sauce
Cook onion, tomato, half the garlic, salt and pepper until thick.
- Simmer together
Layer eggplant into the sauce and simmer briefly.
- Mix yogurt
Stir remaining garlic into yogurt.
- Serve
Spoon garlic yogurt over the eggplant and finish with mint.
Frequently asked questions
Can I cook the eggplant ahead?
Yes. Reheat it gently in the tomato sauce before adding yogurt.
Why is dairy declared?
This version uses plain yogurt as a topping.
Explore this recipe
More recipes like this
India · Indian
Aloo Gobi
A dry Indian-style potato and cauliflower dish with turmeric, onion and warm spices.
Switzerland · Swiss
Älplermagronen
Swiss alpine macaroni with potatoes, cream, cheese, browned onions and a reviewed vegan version.
Adapted version available: Vegan
Adapted version available: Vegan