The true life food blog of a home cook, self-proclaimed foodie, vino obsessed, pump wearing diva; who shows her LOVE through her food.

Afgan Eggplant with Savory Tomato Sauce


With being on a new diet that limits the food I can eat I have been looking to other cultures to help keep my platae entertained. I currently have a new obsession with this Afghan eggplant dish called Borani Banjan or Burrani Bajan (I guess the name depends on the restaurant). The eggplant melts in my mouth and the tomato sauce plus the yogurt sauce have a wonderful combination of spices.  After buying this dish at two different restaurants over the last few weeks (on a few occasions) I decided to research how to make it.  Keep in mind by no means is this recipe a legit Afghan recipe, clearly this is the Foodie Diva version but I think I nailed it. Please try, enjoy and Cheers!


2 Eggplants
½ Yellow Onion – Diced
4 Roma Tomatoes – Chopped
6 0z. Tomato Paste
4 Garlic Cloves – Finely Minced
¼ cup Olive Oil
¼ tsp. Chili Powder
¼ tsp. Cayenne Pepper
1tsp. Turmeric
1 tsp. Sugar
½ cup Greek Plain Yogurt
2 tbsps. Milk
½ tsp. Dried Mint
¼ tsp. Garlic Powder
1 tsp. Salt
Garnish Cilantro Leaves



Preheat oven to 350 degrees. Slice Eggplant in ¼ inch slices, and lay flat on a large baking sheet. Lightly sprinkle salt on one side and drizzle olive oil on each side.  Place eggplant in oven and bake for 30 minutes. At approximately 15 minutes in the baking process, flip the eggplant over on the other side and place back in the oven for the remaining 15 minutes.

Over medium heat, add a tablespoon of olive oil to a sauce pan, and cook the onions for 4-5 minutes until light brown. Add the garlic, tomatoes, tomato paste, chili powder, cayenne, turmeric, sugar and salt to taste (I used two pinches); continue to cook for approximately 15-20 minutes continuously stirring until the tomatoes break down.  Using a potato masher or fork, break down the tomatoes into a sauce like consistency.

In a small bowl whisk together yogurt, garlic powder, mint and milk, place aside.

Remove eggplant from cooking sheet, place in casserole dish, and spread tomato sauce over eggplant, next spread the yogurt sauce. Garnish with fresh cilantro and serve.

Tags: Healthly for you, Main Dish, Vegetarian Love

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