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Borani Banjan (made healthier)

Serve it as a side or main, this dish will be an eye catcher on your table.
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Prep Time 10 minutes
Cook Time 50 minutes
Servings: 6 persons
Course: Main Course, Side Dish
Cuisine: Afghani
Ingredients Method Notes

Ingredients
  

Layer 1: Baked Eggplants/aubergine
  • 3 medium eggplants
  • 2 Tbsp olive oil
  • salt and pepper
Layer 2: Tomato sauce
  • 2 tsp olive oil
  • 1 medium onion
  • 2 cans (400 grams each) tomatoes (diced) (substitute 6 medium ripe tomatoes)
  • ½ tsp coriander powder
  • ½ tsp turmeric powder
  • ½ tsp cumin powder
  • 1 tsp salt
Layer 3: Garlic yogurt sauce
  • 200 grams (1 cup) yogurt (beaten)
  • ½ tsp salt
  • ½ tsp garlic powder
Toppings/ garnish:
  • ½ tsp dried mint
  • 1 Tbsp pomegranate seeds
  • 1 Tbsp roasted pine nuts
  • ¼ tsp chili flakes (optional)

Method
 

Layer 1: Baked aubergines/eggplants
  1. Set the oven to preheat on 180°Celsius (350 F).
  2. Slice the aubergines in about half centimetre thick slices.
  3. Place in a single layer onto a baking tray lined with parchment paper. If you cannot fit them in a single layer on one tray, use two separate trays or bake in batches. Brush some olive oil onto each piece and season with salt and pepper. Then flip all the pieces and repeat brushing with oil and seasoning onto the other side as well.
  4. Bake into the oven at 180°C for 20 minutes. Then flip and bake for another 20 minutes. Once baked, take out of the oven and keep aside.
Layer 2: Tomato sauce
  1. (You can complete this step while the eggplants are still being baked). Peel and finely dice the onion.
  2. Heat a skillet on medium heat and add the olive oil. Once hot add the diced onion and saute for 2 minutes.
  3. Add the canned tomatoes, all the spices and salt. Turn the heat to medium low and cook for 10 minutes, stirring occasionally. Once done, keep aside.
Layer 3: Garlic yogurt sauce
  1. Add all the ingredients for the garlic yogurt sauce into a bowl. Mix until everything is well incorporated. Keep aside.
Assembly
  1. Once all the layers are prepared, take a shallow dish. Add a single layer of baked aubergine (about 1/3 of the quantity) at the bottom, then spread ⅓ of the prepared tomato sauce, followed by ⅓ of prepared garlic yogurt sauce. Repeat the layers two more times.
Garnish
  1. Finally, add the toppings/garnish all over the dish. Serve on room temperature.

Notes

  • You can make the components ahead of time. Store them separately until you are ready to serve the dish. Assembly must be done immediately before serving.
  • If you want to make a smaller quantity, use 2 small aubergines and divide all the other ingredients in half.