📝 About This Recipe
Borani Bonjan is a jewel of Afghan cuisine, featuring layers of tender, pan-fried eggplant simmered in a rich, spiced tomato sauce. This vegetarian masterpiece is traditionally topped with a cool, garlicky yogurt strained to perfection and a dusting of dried mint. The contrast between the warm, savory eggplant and the tangy, chilled yogurt creates a sensory experience that is both comforting and sophisticated.
🥗 Ingredients
The Eggplant Base
- 2 large Globe Eggplants (peeled in strips (zebra style) and sliced into 1-inch rounds)
- 1/2 cup Vegetable Oil (for shallow frying; use more if needed)
- 1 teaspoon Salt (for sweating the eggplant)
Spiced Tomato Sauce
- 3 large Roma Tomatoes (thinly sliced into rounds)
- 2 tablespoons Tomato Paste
- 1-2 pieces Green Chili (such as serrano or jalapeño, slit lengthwise)
- 3 cloves Garlic (minced)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Ground Coriander
- 1/2 cup Water
- 1/2 teaspoon Black Pepper (freshly cracked)
Garlic Yogurt Sauce (Chaka)
- 1.5 cups Greek Yogurt (full fat preferred)
- 2 cloves Garlic (grated or crushed into a paste)
- 1/4 teaspoon Salt (to taste)
- 1 teaspoon Dried Mint (crushed between palms)
Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 pinch Dried Mint (extra for dusting)
👨🍳 Instructions
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1
Prepare the eggplant by slicing them into 1-inch thick rounds. Sprinkle generously with salt and let them sit in a colander for 20 minutes to draw out bitterness and excess moisture.
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2
While the eggplant rests, prepare the yogurt sauce. In a medium bowl, whisk together the Greek yogurt, crushed garlic, a pinch of salt, and 1 teaspoon of dried mint. Set aside in the refrigerator to allow flavors to meld.
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3
Pat the eggplant slices thoroughly dry with paper towels to ensure they crisp up properly when frying.
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4
Heat the vegetable oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until they are golden brown on both sides (about 3-4 minutes per side). Transfer to a plate lined with paper towels to drain.
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5
In a separate wide, shallow pot or the same skillet (drained of excess oil, leaving about 2 tablespoons), add the minced garlic and sauté for 30 seconds until fragrant.
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6
Stir in the tomato paste, turmeric, coriander, and black pepper. Cook for 1-2 minutes until the paste darkens slightly and smells aromatic.
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7
Arrange half of the sliced fresh tomatoes in the bottom of the pot. Layer the fried eggplant slices over the tomatoes.
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8
Place the remaining tomato slices and the slit green chilies on top of the eggplant layer.
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9
Mix 1/2 cup of water with a pinch of salt and pour it gently down the side of the pot so as not to wash the spices off the eggplant.
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10
Cover the pot with a tight-fitting lid. Reduce heat to low and simmer for 20-25 minutes, or until the tomatoes have broken down into a thick sauce and the eggplant is buttery soft.
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11
To serve, spread half of the garlic yogurt sauce on a large platter. Carefully lift the eggplant and tomato mixture and place it over the yogurt.
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12
Top with the remaining yogurt sauce, a heavy dusting of dried mint, and fresh cilantro. Serve warm or at room temperature.
💡 Chef's Tips
Don't skip the 'sweating' process for the eggplant; it prevents the dish from becoming too greasy. If the sauce looks too dry during simmering, add water 1 tablespoon at a time. For a more authentic 'Chaka' style yogurt, strain your Greek yogurt through cheesecloth for 2 hours before mixing. Try to use a wide pan so you don't have to stack the eggplant layers too high, which helps maintain their shape. If you prefer less heat, remove the seeds from the green chilies before adding them to the pot.
🍽️ Serving Suggestions
Serve with warm Afghan Naan or Lawash bread for scooping up the sauce. Pairs beautifully as a side dish to Kabuli Pulao (Afghan Lamb Rice). Accompany with a fresh Salata (diced tomato, cucumber, and onion salad) for crunch. Enjoy with a glass of Doogh (savory yogurt drink) to complement the garlic notes. Serve as a vegetarian main course alongside a simple basmati rice pilaf.