Country
Afghanistan
Afghanistan · Afghan
Borani Banjan
Afghan eggplant in tomato sauce with garlic yogurt.
- Afghan
- 60 min total time
- 4 base servings
- 1 version
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Servings
Adapted for 4 servingsVersion
Active version: ClassicAllergens & avoidances
0 compatible optionsAdaptation 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.
The yogurt declares dairy and 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.
