Afghan Borani Banjan (Aubergine & Tomato Bake)

Afghan Borani Banjan (Aubergine & Tomato Bake)

If you’re a fan of aubergine, fresh tomatoes and an overpowering taste of garlic, this is the Afghan dish for you.

Introducing this popular aubergine and tomato bake originating from Afghanistan, the Borani Banjan goes great with naan and rice (try our Kichari recipe for a traditional Afghan rice addition).

Take a look at our vegan asian recipes page for more like this!

 

Afghan Borani Banjan (Aubergine & Tomato Bake)

Borani Banjan is an amazing Afghan aubergine and tomato bake boasting tons of beautiful fragrant spices and enough garlic to feed dracula! Serve with a traditional Afghan rice, chapati or naan.

Course Main Course
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 460 kcal

Ingredients

  • 2 medium sized aubergines
  • 3 medium sized tomatoes

Sauce

  • 8 garlic cloves minced
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 1/2 tbsp tomato puree
  • 1 1/2 cups vegan broth

Garnish

  • 1 cup fresh coriander chopped
  • 1 cup vegan greek style yogurt
  • 1/2 tsp garlic salt

Instructions

  1. Preheat your oven to 190c (Gas Mark 5).

  2. Cut the ends off your aubergines and slice then in to 1cm thick slices.

  3. Place carefully on a baking sheet and drizzle over 1 tbsp of olive oil and a fairly generous pinch of salt.

  4. Place baking tray under the grill on a medium-low heat and cook for a few minutes either side so that they begin to brown.

  5. In a frying pan, heat up the remaining tbsp of olive oil and add your minced garlic - cook for 2 mins (but don't let them change colour!)

  6. Add salt, all dry spices and tomato puree and stir the mixture together and fry for another few minutes.

  7. Add your vegan broth and turn the heat up to high. When it begins to boil, simmer for 5 mins and stir at regular intervals.

  8. In a baking dish, pour 1/3 of your liquid mixture and spread well across the bottom.

  9. Carefully place half of the aubergine on top and cover the layer of sauce.

  10. Sprinkle half of the fresh coriander over the aubergine layer.

  11. Now add half of your tomato slices and cover the coriander layer.

  12. Repeat the layering with your liquid mixture, aubergine, coriander and tomatoes.

  13. Finish the bake with the remainder of the sauce mixture and cover well.

  14. Tightly cover your baking dish with tinfoil and place it in the middle of the oven for around 35 mins.

  15. After the 35 mins is up, remove the foil from the baking dish and cook for a further 5 mins.

  16. Mix your vegan greek yogurt and garlic salt together and pour over your completed dish as desired.

Visit our Afghan recipes page for more vegan inspiration!



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