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Borani Banjan Recipe (Afghan Eggplant with Garlic Yogurt Sauce)

This Borani Banjan recipe (Afghan Eggplant with Garlic Yogurt Sauce) is a richly spiced stewed eggplant dish that’s served with tangy garlicky yogurt on top.
Course Side Dish
Cuisine Afghani
Prep Time 30 minutes
Cook Time 20 minutes
Time for the Eggplant to Sit 20 minutes
Servings 12 servings
Calories 87kcal



Garlicky Yogurt:

  • 1/2 cup plain unsweetened yogurt
  • 1 small clove garlic crushed
  • 1/16 teaspoon salt
  • Water if necessary to thin it out



For 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.
  • 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.
  • 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.
  • 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.
  • 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.

For the Garlicky Yogurt:

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

To 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.



  • Net Carbs: 5g per serving
  • This recipe yields about 6 cups, or 12 (1/2-cup) servings.
  • You can make this recipe up to 5 days ahead of time and store it covered in the fridge until serving. Reheat on the stovetop or in the microwave. Store the eggplant separate from the garlicky yogurt, and wait to add the yogurt until right before serving.
  • You can serve the eggplant warm or at room temperature, but the garlicky yogurt should be chilled.
  • To make this paleo, omit the garlicky yogurt.


Serving: 0.5cup | Calories: 87kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 358mg | Potassium: 241mg | Fiber: 2g | Sugar: 4g | Vitamin A: 225IU | Vitamin C: 14mg | Calcium: 27mg | Iron: 1mg