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Pakistani/Afghan · Dinner

Borani Banjan

VegMedium

Diet: Veg

Borani Banjan is a Pakistani/Afghan dish. Roast eggplant until the flesh is completely tender.

Prep
25 min
Cook
40 min
Total
65 min
Servings
4
Difficulty
Medium
Cuisine
Pakistani/Afghan
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Borani Banjan.
Representative photograph of Borani Banjan. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Eggplant

Sauce

Yogurt

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Roast · About 25 min

  1. Toss 800 g eggplant, sliced, 60 ml neutral oil and roast at 220°C / 425°F for 25 minutes until tender.

    Check: Look for this result: tender.

Sauce · About 15 min

  1. Cook onion and garlic from 150 g onion, chopped, 20 g garlic, 500 g tomatoes, chopped, 1 tsp coriander powder, ½ tsp turmeric, ¾ tsp salt, 100 ml water in a spoonful of eggplant roasting oil 5 minutes; add remaining ingredients and simmer 15 minutes. Fold in eggplant.

Serve · About 8 min

  1. Mix 400 g yogurt, 10 g garlic, grated, 1 tsp dried mint. Spread some on a platter, add warm eggplant and remaining yogurt.

Tips

  • Roast eggplant until the flesh is completely tender.
  • Judge Borani Banjan by the texture and doneness signs in its steps. Your pan and heat affect how long Borani Banjan takes to cook.

Substitutions

  • Use coconut yogurt for a different dairy-free version.

Storage

  • Get perishable Borani Banjan into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Borani Banjan within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Borani Banjan to 74°C / 165°F, stirring or turning it for even heating. When Borani Banjan is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Borani Banjan includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Borani Banjan becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Borani Banjan one day ahead. For Borani Banjan, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Borani Banjan on the day of serving.

FAQ

What matters most when making Borani Banjan?

Roast eggplant until the flesh is completely tender.

What can I substitute in Borani Banjan?

Use coconut yogurt for a different dairy-free version.

Can I prepare Borani Banjan ahead?

Prepare the measured ingredients for Borani Banjan one day ahead. For Borani Banjan, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Borani Banjan on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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