Borani Banjan by Maryam Zekria
Meals From Memory - Episode 3
Author: Maryam Zekria | July 10, 2025 | Time to read: 3 min
This dish is pure Afghan comfort. It’s one of the first things I learned to cook alongside my grandma—who always reminded me that drying the eggplant was the secret to keeping it from soaking up too much oil. The yogurt, garlic, and slow-cooked tomato sauce come together like magic. It’s nostalgic, simple, and packed with flavor.
Behind the Scenes
Borani Banjan
Recipe from Maryam Zekria
30 minutes
30 minutes
4
What You'll Need
Ingredients
Main
1 medium onion, chopped
5 small fresh tomatoes, chopped
1 green pepper (not hot), chopped
4–6 garlic cloves, sliced
1 eggplant, sliced (smaller preferred for frying)
1 tsp salt
½ tsp turmeric
Dash of cayenne
2–3 tbsp tomato paste
¼–⅓ cup water
Oil (for sautéing and frying)
For Yogurt Sauce
Yogurt
Minced garlic
Salt
💡Cook’s Tip:
Ingredient Swaps:
Eggplant: Smaller varieties work best for frying, but globe eggplant works too—just slice thinly and dry well.
- Tomato base: Use fresh tomatoes if in season, or sub with canned plus tomato paste.
Yogurt sauce: Any thick yogurt works—Greek-style, skyr, or plant-based yogurt if needed. - Peppers: Use any mild green pepper, or omit for a less spicy version.
- Mint garnish: Optional, but adds a traditional aromatic finish.
Directions
Step 1
Slice the eggplant. Either salt and score it to release water, or leave slices out to dry for a few hours or overnight.
Step 2
In the Always Pan Pro with oil, sauté onions for 2–3 minutes.
Step 3
Add tomatoes, green pepper, and garlic. Cook for 5–8 minutes until softened. Season with salt, turmeric, and a dash of cayenne.
Step 4
Stir in tomato paste and water. Let it simmer into a sauce. Set aside.
Step 5
In a separate pan, fry eggplant slices until golden on both sides. Layer them over the sauce.
Step 6
Quickly fry a few extra peppers and garlic slices to use as a topping.
Step 7
Cover the pan and let everything cook on low heat for about 20 minutes, until the eggplant is soft.
Step 8
Mix yogurt with minced garlic and a pinch of salt.
Step 9
Layer garlic yogurt on a serving plate , top with eggplant, spoon over sauce, add more yogurt, and finish with fried peppers, garlic, and a sprinkle of dried mint.
Maryam Zekria
Maryam Zekria is an Afghan American home cook and storyteller passionate about preserving and sharing the flavors of her heritage. Through her vibrant, approachable recipes, she brings the spirit of Afghan hospitality to everyday kitchens, showing that traditional dishes can be both soulful and accessible.
