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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1 large eggplant, washed and sliced into 1/2 inch slices
3 cloves garlic, minced
14 ounces (396g) crushed tomatoes
1 tablespoon tomato paste
1/2 teaspoon turmeric
1/2 teaspoon cracked pepper
1 teaspoon Braggs liquid aminos or low sodium tamari
1/2 cup (118ml) water
1/4 cup cashews
2 teaspoons lemon juice
1 tablespoon white wine vinegar
1/3 cup water
garnish with fresh chopped mint
- Preheat oven to 400°F (204°C)
- 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.