Have you ever tried Banjan Boranee? This delightful Afghan dish is a true celebration of flavors and textures, perfect for cozy gatherings with loved ones. Layers of tender eggplant, creamy yogurt, and savory tomato sauce come together to create a dish that will transport you to the heart of the Middle East with every bite. Let’s dive into the recipe for this delicious Banjan Boranee that will surely become a favorite at your table.
Banjan Boranee
Ingredients:
– 2 large eggplants, sliced into 1/4-inch rounds
– 1 cup plain Greek yogurt
– 1 cup crushed tomatoes
– 3 cloves garlic, minced
– 1 teaspoon ground turmeric
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– Olive oil, for frying
– Fresh cilantro, for garnish
Instructions:
1. Start by salting the eggplant slices to remove excess moisture. Sprinkle salt on both sides of the eggplant rounds and let them sit in a colander for about 30 minutes. This process will help reduce the bitterness of the eggplant and improve its texture.
2. In a large skillet, heat olive oil over medium heat. Pat dry the eggplant slices with paper towels to remove the moisture and then fry them in batches until golden brown on both sides. Transfer the fried eggplant to a paper towel-lined plate to drain any excess oil.
3. In a separate saucepan, heat a bit of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes. Stir in the crushed tomatoes, turmeric, cumin, paprika, salt, and pepper. Allow the sauce to simmer for 10-15 minutes, stirring occasionally, until it thickens slightly.
4. Preheat your oven to 375°F (190°C). In a baking dish, arrange a layer of fried eggplant slices at the bottom. Spoon a layer of the tomato sauce over the eggplant, followed by a dollop of Greek yogurt. Repeat the layers until you use up all the ingredients, finishing with a layer of yogurt on top.
5. Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the yogurt forms a golden crust.
6. Once cooked, remove the Banjan Boranee from the oven and let it cool slightly. Garnish with fresh cilantro before serving.
This Banjan Boranee is best enjoyed warm, served with a side of fluffy rice or warm naan bread. The creamy yogurt complements the tangy tomato sauce beautifully, adding a luxurious richness to the dish. Feel free to customize the spices to your liking, adding a pinch of cayenne pepper for a spicy kick or a sprinkle of sumac for a citrusy note.
Experience the exotic flavors of Afghanistan with this Banjan Boranee recipe that will surely impress your family and friends. Whether you’re hosting a dinner party or simply craving a cozy night in, this dish is sure to become a staple in your recipe collection. Enjoy the journey of cooking and savoring this delicious creation that brings the essence of the Middle East to your table.
