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Afghan Borani Banjan
Borani Banjan is a rich flavored stewed eggplant dish from Afghanistan that has become our new favorite recipe. It is packed with flavor and the eggplant melts in your mouth. The addition of the fresh chopped mint lifts the dish to a whole new level.
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Ingredients
- 1 large eggplant, washed and sliced into 1/2 inch slices
- 3 cloves garlic, minced
- 14 ounces tomatoes, crushed
- 1 tablespoon tomato paste
- ½ teaspoon turmeric
- ½ teaspoon cracked pepper
- 1 teaspoon Bragg liquid aminos, or low sodium tamari
- ½ cup water
Creamy Sauce
- ¼ cup cashews
- 2 teaspoons lemon juice
- 1 tablespoon white wine vinegar
- ⅓ cup water
- mint, chopped
Instructions
- Preheat oven to 400°F.
- Bake eggplant slices on a parchment lined baking tray for 20 minutes.
- Sauté garlic in a little water for a few minutes.
- Add the crushed tomatoes and tomato paste and cook for 5 minutes on medium high heat.
- Add the spices and water and cook for 10 minutes.
- Ladle a couple spoonfuls of sauce into the bottom of a small casserole dish that has a lid or a dutch oven.
- Layer the eggplant slices and then top with sauce. Continue layering until eggplant is gone and top with the remaining sauce.
- Cover and bake for 35 minutes.
- Add add of the creamy sauce ingredients to a blender and blend until smooth.
- Pour creamy sauce over baked eggplant and garnish with the fresh chopped mint.
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Nutrition info
Calories: 152kcalCarbohydrates: 25gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 226mgPotassium: 893mgFiber: 8gSugar: 13gVitamin A: 403IUVitamin C: 19mgCalcium: 75mgIron: 3mg
11 comments
Well Jill, I have to say… I 100% think your the BEST Vegan cook online! and trust me..I’ve NEVER given anyone such accolades!! I’ve been a home cook my whole life (which is a good bit longer than u I’d guess… lol) I look forward to trying this one out this coming week…. We now grow all our own foods… so we have a couple of eggplants nearing eating stage…(I used 2 last night in my mezze platter board and made baba ganoush..yummy!) For me, I live a Vegan, high sugar, lowfat (less than 10g per day natural fats) So, apart from you…. not many doin the old “oil free” (FATS! as they’re called really) – Thank you…. and god bless you and your loved ones… peace & love form a Scot & German on Mallorca..
This was absolutely incredible!! I served it with rice and it was rich and flavorful. My husband gave rave reviews as well, he was super impressed!
Jill, this is delicious!
My husband suggested that this would make a delicious lasagne too by adding no boil lasagne noodles alternating with the eggplant or I should say with each eggplant layer . You would have to double the recipe. Also, I used Trader Joe’s Roasted Crushed tomatoes. I love the creamy sauce and fresh mint. What a nice finishing touch!
Ok, Wej ust had this tonight… WOW!! It just goes to prove that u only require a few ingredients to make a really special dish!! I required alot of my oil free bread to mop up the sauce!! I had some of your Hollandaise sauce left so I used that instead of making the white sauce u had here… wow!! Can I also tell u, what I did with your Asparagus/Hollandaise recipe!! I had bought these very expensive white Asparagus spears.. So I got the speed peeler out and got the white asparagus spears finely (1/8″ strips) then I steamed them for approx. 8 mins…then I got some wheat/spinach tagliatelle, cooked that then added the white asparagus strips to the drained pasta then I had your hollandaise sauce in a pan and added it all to it and heated it through…. WOW!! I used vegan parmesan sprinkles with a fe wof our fresh herbs from our garden… It was AWESOME! But again, this Borani was EXCELLENT… top marks to u!!
Thank you so much Juan! I am so glad you enjoyed both =)
I have made this egg plant recipe twice already! Delicious! This is a whole new style of cooking and taking better care and control of my health! I so appreciate the recipes you share. I’ve also made the mushroom stroganoff and that was delicious also! I have eggplant growing in my garden so you know what I’ll be doing with it!
Thank you so much❤️
A friend made this dish for me and another friend yesterday. I couldn’t get over how delicious it was and, until now, I have not been an eggplant fan. Today, I went out and bought my very first eggplant!! I wonder if you could tell me if this dish could be frozen, then reheated. Thank you!
I am so glad you enjoyed it. I haven’t tried freezing it so I’m not sure how it will.
Jill, we get a produce box every week. This week it included an eggplant and mint, I went on YouTube and found this recipe. OMG!!!! Preparing it was so easy, I wasn’t sure how it would taste.., but that sauce and that kiss of mint, knocked this out of the part. My husband wanted seconds but there were none. This is a keeper and will go in our rotation.
GREAT GREAT GREAT RECIPE.
Awesome. Everyone loved this even the meat eaters!!!
hello Jill, I made that recipe last night and WOW WOW WOW it is so good and so simple to make. I think it is the best way to eat aubergine. Thank you so much for your wonderful recipes. Liane, from Québec, Canada.