Borani Banjan Recipe (Afghan Eggplant Dish)

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Borani Banjan (Afghan eggplant dish with garlic yogurt sauce) is a richly spiced stewed eggplant recipe that’s served with tangy garlicky yogurt sauce on top. It makes a lovely cold appetizer or warm side dish.

top view of silver bowl of borani banjan with bread on rustic wooden table

When I lived in the DC area, there was an Afghan restaurant about 5 minutes away that had the best eggplant. It was a simple side dish, often overlooked by the more popular sides like bread and rice.

(Let me pause for a minute to say, if you’ve never tried Afghan bread, you’ve been missing out! It’s similar to Indian naan, but a bit thicker and chewier. Like Indian naan, it contains yogurt and is also baked in a tandoor oven. It’s aromatic and soft and soooo good!)

Anyway, because I like to eat low carb as much as possible, I usually opted for the eggplant. It wasn’t even a hard choice, given how delicious Afghan eggplant is!

I asked the owner for the recipe, but he told me that he buys it pre-made every day from an old woman from Afghanistan. With a shrug and a smile, he said “she just calls it eggplant”.

Then he looked pensive and said “I know there’s olive oil in it too!” I laughed and thanked him, because yes, it was quite apparent that there was a good deal of olive oil in it.

That left me with a mission to come with the recipe!

hand dipping bread into afghan borani banjan

What is Borani Banjan?

You can find this recipe transliterated as Borani Banjan or Bourani Banjan. My version is based on a rendition I used to order from an Afghan restaurant in the DC area when I lived there. However, there are also Pakistani, Turkish, Persian, and Armenian versions of this dish, and it’s said that the original is from Persia (modern day Iran) where it’s called Borani Bademjan or Borani-e Bademjan.

It’s a richly spiced stewed eggplant dish with layers of flavor that blend together well. It has just enough spice to be interesting, but it’s not spicy hot. It’s served with a garlicky yogurt on top, which adds creaminess and tanginess to perfectly offset the complexity of the eggplant. And the tomato and eggplant cook down to form a luscious sauce, so bread is the perfect accoutrement for soaking it up.

This Afghan eggplant dish makes a wonderful appetizer, side dish, or you can serve it as a vegetarian light summer meal. Of course it’s also perfect as part of a mezze platter paired with flatbread and other dips, salads, olives, etc.

Sometimes I like to top it with a couple poached eggs. Served like this, it’s reminiscent of both Turkish eggs and shakshuka!

Ingredients

Breaking It Down

Ingredients Explained

In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.

Afghan Eggplant Dip Ingredients

Eggplant – This is the star of the show!
Salt – Before cooking, we salt the eggplant to draw out the moisture and reduce the eggplant’s bitterness. Then we rinse off the salt and squeeze out the excess liquid.
Onion – For savory depth of flavor.
Extra-virgin olive oil – Authentic Borani Banjan uses a generous amount of olive oil.
Garlic – For depth of flavor and aroma.
Jalapeño – This adds a touch of spicy heat for balance.
Green bell pepper – Pieces of sweet green bell pepper break up the sauciness of this eggplant dip.
Tomato – As this dish cooks, the tomato breaks down and forms a rich velvety sauce.
Vegetable broth – Or you can use water or chicken stock.
Turmeric – Adds an earthy, peppery flavor and enhances the color.
Hot red chilli powder – For a little kick.
Black pepper – Adds a piquant bite for balance.
Tomato paste – This is optional; it helps thicken the sauce.

Garlicky Yogurt Sauce Ingredients

Plain unsweetened yogurt – Traditional Borani Banjan is served with a yogurt-based sauce drizzled on top. The creamy texture and tangy flavor round out the dish perfectly. Or you can use plain unsweetened Greek yogurt and thin it out with water.
Garlic – For sharp flavor and aroma.
Salt – Salt is a natural flavor enhancer that elevates the flavor of everything else.
Water – You may or may not need a little water to thin out the sauce, which should have a slightly pourable consistency.

Step-by-Step Instructions

You can make this recipe in the oven or using an electric pressure cooker to simplify the process. Check out the full recipe video in the recipe card below.

How to Make Afghan Eggplant in the Instant Pot (The Easy Way That Doesn’t Sacrifice Flavor!)

I like to use an electric pressure cooker to make this dish. It speeds up and also simplifies the process. And bonus, the only cooking dish that you’ll need to clean is the inside of the Instant Pot!

PRO TIP: Salt the eggplant before cooking to help reduce the bitterness that it can have.

salted eggplant in glass bowl — *Salting the eggplant helps remove excess bitterness. It’s an easy step that makes a big difference in the final dish!*

Step 1: Make the Eggplant:

Salt the eggplant. Toss together the eggplant and salt in a large bowl. Let it sit at room temperature for 20 to 30 minutes while you chop the other vegetables. It will start to release its liquid.
Sauté the onion. Turn the electric pressure cooker on, press “Sauté”, and wait 2 minutes for the pot to heat up. Add 2 tablespoons olive oil and once hot, add the onion and cook until starting to soften, about 3 minutes, stirring occasionally. Stir in the garlic and jalapeno, and cook 1 minute more. Press “Cancel” to stop sautéing. Stir in the rest of the olive oil, the green bell pepper, tomato (with juices), vegetable stock, turmeric, chilli powder, black pepper, and tomato paste.
Rinse and strain the eggplant. Put the eggplant in a fine mesh sieve and rinse it under cool running water. Gently squeeze out the excess liquid. Transfer the eggplant to the pot of the electric pressure cooker with the other vegetables and give it a stir to combine.
Cook. Turn the pot on Manual, High Pressure for 5 minutes, and then let the pressure naturally release for 10 minutes before doing a quick release.
Thicken if necessary. Give it a good stir. It should have a thick stew-like consistency. If it needs thickening, turn the “Sauté” function on again and cook it for a couple minutes so that some of the liquid can evaporate off, stirring frequently. Taste and add salt if desired.

Step 2: Make the For the Garlicky Yogurt Sauce:

Whisk together the yogurt, garlic, and salt in a medium bowl. Whisk in enough water so the mixture is pourable, but not too watery.

Step 3: Serve:

Transfer the eggplant mixture to a serving dish. Drizzle the yogurt on top. Sprinkle on the dried mint and hot red chilli powder. Garnish with a sprig of fresh mint. Serve warm or at room temperature.

How to Make Borani Banjan in the Oven

Making this recipe is a multi-step process in the oven:

Bake the eggplant in the oven (about 25 minutes at 350F), or alternatively, fry it on the stovetop.
Sauté the garlic and spices (about 5 to 10 minutes over medium heat).
Layer everything together (the eggplant, garlic/spices, tomatoes, and/or other vegetables), and then bake it again (about 25 minutes at 350F).

The end result is a flavorful stewed eggplant dish that’s much more delicious than the sum of its parts. However, I have an easier way to make Afghan eggplant: in an electric pressure cooker! And best of all, it doesn’t sacrifice the flavor.

Make It a Full Mezze Spread

If it’s too hot outside and you don’t feel like cooking or if you just want a light spread, a mezze platter is a great dinner option. Serve this eggplant dish chilled on a large platter along with any of the following:

Flatbread (if you keep sourdough starter on hand, try sourdough naan)
Marinated olives
Grilled peppers
Salad Shirazi
Cheese, such as crumbled or whipped feta
Raw vegetables, such as tomato wedges, cucumber slices, radishes, Romaine lettuce leaves, and/or fresh herbs

Storage

Store this recipe in an airtight food storage container in the fridge for up to 5 days or in the freezer for up to 6 months.

Store the eggplant separate from the garlicky yogurt, and wait to add the yogurt until right before serving.

Pro Tips For the Best Borani Banjan

Salt the eggplant. Don’t skip the step of salting the eggplant, letting it sit, rinsing it, and gently squeezing out the excess liquid. This helps reduce the bitterness that eggplant can sometimes have.
Customize the spice level. Feel free to adjust the level of spicy heat in this recipe. As written, it’s on the mild side of medium heat. You can add more or less jalapeño and more or less hot red chilli powder as desired.

bowl of afghan borani banjan with garlic yogurt sauce and flatbread

Frequently Asked Questions

Is Borani Banjan served hot or cold?

You can serve this Afghan eggplant dish warm or at room temperature, but the garlicky yogurt should be chilled.

The Persian version of this dish is typically enjoyed cold (as an appetizer or part of a mezze spread), and the Afghan version usually eaten warm (as a side dish or vegetarian main course).

What is the traditional way to eat this dish?

Traditionally, this dish is scooped up with warm bread or served along with rice.

More Eggplant Recipes to Try

authentic borani banjan or borani bademjan on rustic dark wooden table

Let’s Connect

Did you make this recipe? Please rate it and leave a comment below. You can also tag @anediblemosaic on social media.

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This post was first published on An Edible Mosaic on March 27, 2020 and updated on June 26, 2025.

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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6 Comments

Luna says:

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How do I make it without an pressure cooker? Can I just cook it on the stovetop? What would the steps be? Thank you:)

1. Faith says:
  
  at
  
  Luna, You have a few different options if you don’t want to use a pressure cooker. Make sure to salt, rinse, and squeeze the eggplant as directed in the recipe no matter what cooking method you use (it helps remove the bitterness). In the recipe card notes, I give oven instructions. If you want to make this on the stovetop, fry the eggplant and onion in olive oil over medium heat (using the amounts given in the recipe) until the eggplant is starting to soften and the onion is starting to turn translucent (about 6 to 8 minutes), stirring occasionally. Then add the garlic, jalapeño, green pepper, and tomato, and fry until the bell pepper is starting to soften (about 5 minutes), stirring occasionally. Stir in the vegetable stock, spices, and tomato paste; bring up to a simmer, then cover and cook until it looks stew-like, about 10 to 20 minutes, stirring occasionally. You can add a splash more liquid if it gets too dry, or cook it uncovered if you want it thicker. I hope this helps! :)
  
Kimberly N says:

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This is Fantastic! I was looking for a recipe similar to the kabob place near our home, and this comes super close- thank you so much! Also 5* for being able to make it in the Foodi/ Instapot! I couldn’t believe how fast it was! Word to the wise, you can probably double it and have it still fit in the 5qt pot, but tripling it is probably not the best idea, lol.

Chris W. says:

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I love this so much! I make it about once a month.

Samiya says:

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I’m no cook by all means.
But this recipe is easy and delicious 🤤
I will be following this page from now on!
Thank you

Pilar says:

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As an eggplant lover I have to say this is a great recipe. I spice it up a bit and love this dish over white rice or almond pilaf. I make my own thick yogurt and use it to make the garlicky topping. I spread it on top of the eggplant mix and then stick it in the oven for about half an hour. Simply glorious and gratifying!