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Afghani Eggplant

Borani Banjan : Afghani Eggplant with Garlicky Yoghurt Sauce

Course Appetizer, brunch, Main Course, Main Dish
Cuisine global vegetarian


  • 6 small eggplants
  • Oil for frying

For the yoghurt sauce

  • 1 cup yoghurt
  • 4 cloves garlic
  • Salt to taste

For the tomato sauce

  • 5 medium tomatoes
  • 7 cloves garlic
  • 1 tsp red chilly powder
  • 1 tbsp olive oil
  • 1 tbsp coriander leaves
  • Salt to taste
  • Salt to taste


  • For the yoghurt sauce - Finely chop garlic and mash it a little further or you can grate it if you find that easier. In a bowl, whisk yoghurt till smooth. Add garlic & salt to it and mix. Keep it in the fridge while you cook the eggplants & tomato sauce.
  • Cut the eggplants into thin slices. I use the small eggplants for this so I cut them vertically. However, the large one works as well if you want to use. Slice one of it in horizontal rounds like begun bhaga.
  • Heat oil in a pan on medium flame. Once hot (but not sizzling), add the eggplants slices and fry till they are golden brown in colour. Drain oil in a kitchen towl and set them aside while you cook the tomato sauce.
  • In another pan, heat olive oil and add chopped garlic to it. Saute till it turns light golden brown. Add chopped tomatoes to this and cook for about 7-8 minutes till the tomatoes are cooked and soft.
  • Add salt, chilly powder along with fried eggplants. Cook for 3-4 minutes. Add chopped coriander leaves and turn off the gas.
  • Transfer this to a serving plate and top with yoghurt sauce and microgreen or chopped coriander leaves.
Tried this recipe?Let us know how it was!