Borani Banjan (Afghan Eggplant Dish)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fried eggplant simmered in a spiced tomato sauce and served with garlicky yogurt. Soft eggplant in savory tomato sauce with cool yogurt contrast. Traditionally eaten as an appetizer with flatbread.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 ½ pounds eggplants (peeled)
- 2 teaspoons kosher salt (plus more)
- Oil for frying (plus more)
- 6 cloves garlic (pressed, divided)
- 1 tablespoon tomato paste
- ½ teaspoon turmeric
- ¼ teaspoon black pepper
- 14 ounce can diced tomatoes (undrained)
- ¼ teaspoon red pepper flakes
- 1 cup plain yogurt
- 2 teaspoons dried mint (for topping)
- naan wedges (for serving)
At a glance
PER SERVING · TIME 105M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 1065mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 499mg
- Calcium
- 150mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1065MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.