Borani is the family of dishes where a cooked vegetable meets yoghurt, and banjan is aubergine. In Iran the parts are usually blended together and served cold; the Afghan way is to layer them and eat them warm, so the hot aubergine and the cool garlic yoghurt stay distinct on the plate. Aubergines are plentiful and cheap in the Afghan summer. What isn’t eaten fresh is dried for winter, and the smallest are pickled. For borani the slices are salted, fried until light brown, then baked between layers of tomato stained with turmeric until they are soft enough to cut with a spoon. It is a dish for guests, served with hot naan and sweet green tea.
Zone: Silk Road Table
INGREDIENTS
- 2 large aubergines
- salt (for salting)
- neutral oil (for shallow frying)
- 400 g tin chopped tomatoes
- ½ tsp ground turmeric
- 125 ml water
- 1 large garlic clove (grated)
- 250 g plain yoghurt
- pinch of salt (for the yoghurt)
- dried mint (to finish)
- fresh coriander leaves (optional)
- fresh green chillies (sliced (optional))
METHOD
- Peel the aubergines and cut them into slices about 1cm thick. Salt them and leave to drain in a colander for 30 minutes, then pat dry.
- Heat 1cm of oil in a frying pan over a high heat and fry the slices in batches for about 5 minutes a side, until light brown. Drain on kitchen paper.
- Heat the oven to 200°C (180°C fan).
- Stir the turmeric into the tomatoes. Spread half over the base of a baking dish, lay the aubergine on top and spread over the rest of the tomato.
- Pour in the water, cover the dish and bake for about 20 minutes.
- Stir the garlic and a pinch of salt into the yoghurt and spread a little of it over a serving plate.
- Spoon the hot aubergine and tomato onto the plate, drizzle with the remaining yoghurt and sprinkle with dried mint. Add coriander and chillies if using, and serve with hot naan.
NOTES
UK adaptation: Any large aubergines from the supermarket. Greek yoghurt works well in place of homemade. Fresh tomatoes, chopped, can replace the tin in summer. No oven: cook the layered aubergine in a covered pot on a low heat. Serve with naan-e-afghani. Everything else widely available.
US adaptation: Large globe eggplants from any supermarket. Plain whole-milk or Greek yogurt. A 14 oz can of chopped tomatoes. Oven at 400°F. Everything else widely available.
Cook’s note: Give the salted slices the full half hour to drain. Aubergine that still holds its water drinks the frying oil and turns heavy.
Cook this differently? Share your family’s version — or tell us what we’re missing.
Contribute