Afghan Eggplant Side Dish GLUTEN FREE | Borani Banjan (Layered Aubergine & Yogurt Sauce)

Afghani Borani Banjan (Layered Eggplant & Yogurt)
A wonderfully flavorful dish that is delicately spiced and doesn’t overpower the vegetables. It all comes together when the eggplant, tomato masala, and the tangy garlic yogurt are layered and then topped with spring onions and fresh garden mint.
2 medium eggplants (aubergines)
⅓ cup olive oil + extra for coating the eggplant
1 large onion, finely sliced
4-5 roma tomatoes, chopped
1 teaspoon garlic paste
1 teaspoon ginger paste
½ teaspoon salt, or to taste
½ teaspoon turmeric powder
¼ teaspoon red chili powder
1 cup natural yogurt (preferably sour)
1 clove garlic, finely grated
2 green (spring) onions, finely chopped
1 tablespoon fresh mint, chopped
Set the oven to preheat at 350°F (180°C)
Slice off the ends of the eggplants and cut each crosswise in slices of 1/4 inch thickness. Arrange the eggplant slices on two baking sheets or onto one large baking sheet, spray or drizzle with olive oil and sprinkle with ½ teaspoon of salt.
Bake for 15 minutes, flip the slices over and coat with more olive oil. Bake for a further 15-20 minutes until the eggplant is soft.
Heat the olive oil in a medium frying pan and sauté the onion over medium heat for about 4-5 minutes until a light golden in color. Add in the tomatoes and cook for a further 1-2 minutes. When they begin to soften, stir in garlic paste and ginger paste. Add chili powder and turmeric. Stir the mixture together and cook for another 3-5 minutes until the tomatoes are cooked and the oil comes to the top. Set the sauce to one side.
In a bowl, mix together the yogurt and a grated clove of garlic.
Take out the cooked eggplant and lay out the slices onto a serving dish. Spread the tomato masala sauce evenly on top of the vegetables.
Spread the yogurt on top of the masala. Sprinkle on the spring onions and chopped fresh mint leaves.
Serve with naan bread or pulao (rice).
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[@safina8877]

Oh, this looks excellent. I think there are a lot of layered aubergine dishes out there. I made aubergine parmigiana last week, which is made in a fairly similar way to this, but with a positively indecent amount of cheese in place of yogurt. I will have to try this too.

[@SususCookbook]

Agree, many layered aubergine dishes out there. I like aubergine parmigiano too but I do find this borani banjan recipe to be a healthier alternative. Thanks for watching and trying out!😀