Afghan Borani Banjan

by Jill Dalton

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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Afghan Borani Banjan

Print Recipe
Serves: 2-3 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.3/5
( 10 voted )

Ingredients

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

Creamy Sauce
1/4 cup cashews
2 teaspoons lemon juice
1 tablespoon white wine vinegar
1/3 cup water

garnish with fresh chopped mint

 

Instructions

  1. Preheat oven to 400°F (204°C)
  2. Bake eggplant slices on a parchment lined baking tray for 20 minutes.
  3. Sauté garlic in a little water for a few minutes.
  4. Add the crushed tomatoes and tomato paste and cook for 5 minutes on medium high heat.
  5. Add the spices and water and cook for 10 minutes.
  6. Ladle a couple spoonfuls of sauce into the bottom of a small casserole dish that has a lid or a dutch oven.
  7. Layer the eggplant slices and then top with sauce. Continue layering until eggplant is gone and top with the remaining sauce.
  8. Cover and bake for 35 minutes.
  9. Add add of the creamy sauce ingredients to a blender and blend until smooth.
  10. Pour creamy sauce over baked eggplant and garnish with the fresh chopped mint.
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6 comments

martin miller May 8, 2022 - 2:44 pm

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..

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Nicole May 9, 2022 - 3:48 pm

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!

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stephanie alchimisti May 15, 2022 - 4:35 pm

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!

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Juan Sánchez-Villalobos Ramírez May 16, 2022 - 2:30 pm

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!!

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Jill Dalton May 20, 2022 - 11:56 am

Thank you so much Juan! I am so glad you enjoyed both =)

Reply
Wanda May 27, 2022 - 9:46 am

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❤️

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