Borani Banjan (بورانی بانجان) — Afghan Eggplant with Yogurt and Tomato Sauce

• 900 geggplant (2 large; cut into 1.5 cm slices)
• 12 gkosher salt (for salting eggplant)
• 75 mlolive oil (for pan-frying (about 5 tbsp))
• 200 gyellow onion (finely chopped)
• 18 ggarlic (6 cloves, minced)
• 30 gtomato paste (2 tbsp)
• 400 gcrushed tomatoes (canned)
• 120 mlwater (to loosen sauce)
• 2 tspground turmeric
• 1 tspground coriander
• 1 tspKashmiri chili powder (mild heat and color)
• 0.5 tspblack pepper
• 4 ggranulated sugar (1 tsp, balances acidity)
• 450 gplain whole-milk yogurt (unsweetened)
• 15 mllemon juice (1 tbsp)
• 5 gfresh mint (finely chopped)
• 10 gfresh cilantro (roughly chopped)

Instructions

1. 1

   Salt the eggplant slices on both sides with 12 g kosher salt and lay them in a colander for 20 minutes. This draws out bitterness and helps the slices fry up less oily, so don’t skip the resting time.

2. 2

   Rinse the eggplant briefly under cool water, then press and pat very dry with paper towels. Removing surface moisture is essential; wet eggplant will steam instead of browning and will absorb more oil.

3. 3

   Heat 75 ml olive oil in a wide skillet over medium-high heat until shimmering. Fry the eggplant in batches for 3–4 minutes per side until deep golden, then transfer to a paper-towel-lined plate to drain.

4. 4

   Pour off all but 2 tbsp of the oil from the skillet and set the heat to medium. Add the chopped onion and cook for 8–10 minutes until soft and lightly golden, scraping up any browned bits for extra flavor.

5. 5

   Add 18 g minced garlic and cook for 30 seconds until fragrant, stirring constantly so it doesn’t scorch. Stir in the tomato paste and cook for 1 minute to caramelize it slightly and deepen the sauce.

6. 6

   Add crushed tomatoes and 120 ml water, then stir in turmeric, coriander, Kashmiri chili powder, black pepper, sugar, and 6 g salt. Bring to a gentle simmer and cook for 12–15 minutes until thick, glossy, and no longer watery.

7. 7

   While the sauce simmers, whisk the yogurt with 6 g grated garlic, lemon juice, and 2 g salt until smooth. Let it sit for 5 minutes so the garlic mellows and perfumes the yogurt evenly.

8. 8

   Lower the tomato sauce to a slow simmer and nestle the fried eggplant slices into the sauce in overlapping layers. Cover and cook for 12 minutes so the eggplant turns silky and absorbs the spiced tomato juices without falling apart.

9. 9

   Uncover and simmer 3 minutes to tighten the sauce, then remove from the heat and rest for 5 minutes. Spoon the eggplant and sauce onto a serving platter and dollop the garlic yogurt over the top in ribbons so both colors show.

10. 10

    Finish with chopped mint and cilantro right before serving for a fresh, cooling lift. Serve warm or at room temperature, making sure each portion gets eggplant, tomato sauce, and yogurt together.