If you're looking for a starter that combines indulgence, freshness, and exoticism, Borani Banjan is a true revelation. This treasure of Afghan cuisine showcases eggplant, a jewel of Central Asian gardens, in an absolutely irresistible marriage of textures. Imagine slices of meltingly tender eggplant, coated in a mildly spiced tomato sauce, all topped with a creamy yogurt sauce infused with garlic and mint. This naturally gluten-free plays on the contrast between the warmth of the sautéed vegetables and the milky freshness of the topping. Very popular at festive meals and receptions in Tajikistan and Afghanistan, Borani is much more than a simple salad: it's an invitation to travel, a generous dish to share in the center of the table, and one that even wins over those who think they don't like vegetables.
Ingredients
For the yogurt sauce
Preparation
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Salt the eggplant slices and let them drain for 20 minutes. Pat them dry, then fry them in oil until tender and golden brown. Drain on paper towels.
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In the same pan, sauté the garlic and chili. Add the chopped tomatoes, turmeric, cumin, and half a glass of water. Simmer for 10 minutes until you have a smooth sauce.
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Arrange the fried eggplants in the tomato sauce, cover and simmer over very low heat for 10 to 15 minutes. The eggplants should be almost "candied".
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The yogurt sauce: Meanwhile, mix the yogurt with the crushed garlic and mint. Add a little salt.
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In a serving dish, spread some of the yogurt sauce on the bottom, place the eggplant in tomato sauce on top, then cover with the remaining yogurt. Garnish with a little mint and a few cumin seeds.
