Experience the rich and vibrant flavours of Afghani cuisine with a delectable dish known as Eggplant Borani. This traditional Afghan recipe showcases the versatility of eggplant and combines it with creamy yoghurt and aromatic spices to create a delightful appetiser or side dish. With its luscious textures and harmonious blend of flavours, Afghani-style Eggplant Borani is a true culinary delight.
In this dish, eggplant takes centre stage, lending its tender flesh and distinct flavour to the borani. The eggplant is first roasted or grilled to achieve a smoky and charred exterior while maintaining a silky interior. This cooking method enhances the eggplant’s natural sweetness and adds depth to the overall dish.
The roasted or grilled eggplant is then combined with tangy yoghurt, creating a creamy and luxurious base. The yoghurt not only balances the richness of the eggplant but also brings a refreshing and cooling element to the dish. It adds a delightful tanginess that complements the earthy flavours of the eggplant.
To elevate the flavour profile of Afghani-style Eggplant Borani, a variety of aromatic spices are incorporated. Traditional Afghan spices such as cumin, coriander, and turmeric infuse the dish with warm and savoury notes. These spices add complexity and depth to the creamy yoghurt and roasted eggplant, creating a delightful medley of flavours.
Additionally, the dish may be garnished with fresh herbs such as cilantro or mint, which bring a burst of freshness and brightness to the overall presentation.
Afghani-style Eggplant Borani can be enjoyed as a dip or spread, served with warm Afghan bread or pita bread. It makes for a perfect appetiser or side dish, and its creamy and aromatic qualities will captivate your taste buds.
Prepare to be transported to the vibrant culinary world of Afghanistan as you savour the delightful combination of roasted eggplant, creamy yoghurt, and aromatic spices in this Afghani-style Eggplant Borani. Immerse yourself in the richness of Afghan flavours and indulge in this exquisite dish that exemplifies the diversity and beauty of Afghan cuisine. Enjoy the creamy and flavorful experience of Afghani-style Eggplant Borani, combining the richness of roasted eggplant, the tanginess of yoghurt, and the aromatic spices of Afghan cuisine. Discover the versatility of this dish as a dip or spread, and savour its unique blend of flavours and textures.
Basic Ingredients for Eggplant Borani
Eggplant:
Eggplant: Eggplant is the star ingredient of Afghani-style Eggplant Borani. It provides a meaty texture and a unique flavour that becomes rich and smoky when roasted or grilled. The eggplant serves as the base of the dish, imparting a distinct taste and velvety consistency.
Yoghurt:
Yoghurt: Yogurt is combined with roasted or grilled eggplant to create a creamy and tangy base for the borani. It adds a refreshing and cooling element to the dish, balancing the richness of the eggplant. Use plain yoghurt without any added flavours or sweeteners.
Aromatic Spices (e.g., Cumin, Coriander, Turmeric): Aromatic spices play a crucial role in Afghani cuisine and are used to enhance the flavour profile of the dish. Cumin, coriander, and turmeric infuse the borani with warm and savoury notes, adding depth and complexity to the creamy yoghurt and roasted eggplant.
Preparation Tips for Eggplant Borani
- Roast or grill the eggplant until it is tender and the skin is charred. This cooking method enhances the natural flavours and gives the borani a smoky taste. Make sure to let the eggplant cool before handling.
- Once the eggplant is cooked and cooled, scrape out the flesh and discard the skin. This step ensures a smooth and creamy texture for the borani.
- Mix the yoghurt and spices thoroughly to ensure even distribution of flavours. Adjust the spice levels according to your taste preferences.
Serving Tips for Eggplant Borani
- Serve the Afghani-style Eggplant Borani as a dip or spread. It pairs well with warm Afghan bread, pita bread, or even crispy pita chips.
- Garnish the borani with fresh herbs such as cilantro or mint to add a pop of freshness and enhance the presentation.
storage tips
- Store any leftover borani in an airtight container in the refrigerator. It can be kept for 2-3 days, although the texture may change slightly upon storage.
- Before serving leftover borani, give it a quick stir to ensure that the flavours are well combined.
- Do not freeze the borani, as the texture of yoghurt may become watery when thawed.
Eggplant Borani
Ingredients
- 500 g eggplants, sliced
- 2 tsp garlic, finely grated or chopped
- ¼ cup tomato paste
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- ¼ tsp chilli pepper
- 1 tbsp white vinegar
- sugar
- salt
- pepper
- 3 tomatoes, thinly sliced
- 1 onion, thinly sliced
- 2 green chili, finely chopped
- ½ cup water
- vegetable oil
- pine nuts, garnish
Yogurt Sauce
- 1 ½ cup plain yogurt
- ½ cup labneh
- 1 tbsp lemon juice
- lemon zet
- ½ tsp minced garlic
- ⅛ tsp dried dill
- ⅛ tsp dried mint
Instructions
- Prepare the eggplants: Preheat the oven or Air fryer to 200 degrees Celsius. Slice the eggplants lengthwise, about 1/2-inch thick. Brush both sides with oil and bake for 25-30 minutes or until tender and slightly golden, or Air Fry for about 15 to 20 minutes until slightly golden. Once done, remove from the oven and set aside.
- Prepare the tomato mixture: In a pan, heat a couple of tablespoons of vegetable oil over medium heat. Add the garlic and sauté until fragrant. Add the tomato paste and fry for a couple of minutes. Season with turmeric powder, coriander powder, cumin powder, chilli pepper, white vinegar, sugar, salt and pepper. Cook for a couple of minutes.
- Layer slices of tomato, onions, roasted eggplant, green chilli and water to the pan. Cover the pot and allow to simmer on medium heat for about 15 to 20, or until the tomatoes are cooked and the mixture has thickened.
- Prepare the yoghurt sauce: In a bowl, combine the yoghurt, lemon juice, minced garlic, dried dill, and dried mint. Season with salt and pepper. Stir well until all the ingredients are well mixed.
- Assemble the Borani: Place a generous amount of the yoghurt mixture on the base of a large serving plate. Gently the eggplant and tomato mixture over the eggplants, then finally top with the yoghurt sauce. You can garnish with some fresh herbs if desired.
- Serve: Eggplant Borani can be served warm or at room temperature. It pairs well with naan, pita, or any crusty bread.
Did you make this recipe?
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Nyla
My name is Nyla and I am 7 years old. I made the recipe with my aunt and it looks soooooo good 😆😀and smells so good. I can’t wait to try it!
Zahra Abdalla
Hi Nyla, I am so happy to hear that you tried the recipe. I hope you like the recipe. xx
Hend
This is absolutely delicious recipe I’m making it for the second time today and my family loved it too. The vegetables make a nice side dish to a main course as well as on its own which we have now tried both ways.
Zahra Abdalla
I am so happy to hear you tried and enjoyed the recipe! Sahtain x
Jamila
In the ingredients you have mentioned adding 1 tbsp of White vinegar, but it is nowhere to be seen in the instruction. where did you add the white vinegar?
Zahra Abdalla
Thank you for highlighting this point. I have updated the recipe and you will be able to see the addition of the vinegar in the steps.
Jamila
Thank you for this lovely recipe, we all loved it so much and now it is added to our weekly menu of foods. <3 <3 You are awesome.