Borani Bandejan is a traditional dish from Afghanistan. This vegetarian recipe is made with eggplants, tomatoes, onions, garlic, and spices, garnished with a creamy yogurt sauce. The name "borani" comes from the Persian word "boran", which means yogurt, and "bandejan" means eggplant. The dish has a unique blend of flavors that will transport you to the busy streets of Kabul. Borani Bandejan is not only delicious but also packed with nutrients. There are many variations of Borani Bandejan, with each region adding its own unique twist to the dish. We received this recipe from Maryam, an Afghan woman. It is one of her favorite dishes, one she is even addicted to. According to her, she's not the only one, so she would recommend everyone to try this recipe. And so would we!
Also checkout Maryams video in which she explains the recipe step by step.
Step 1: Remove bitterness from the eggplants with salt
Remove the green leaves from the eggplants, cut in half widthwise and then lengthwise into slices of about 2 cm thick.
Place them on a dish and sprinkle with salt.
After half an hour, rinse the salt away with water (in the meantime, go to step 2).
Step 2: Prepare the tomato sauce
Cut the pointed pepper in half and cut into pieces. Also, cut the tomatoes and onions into slices of about 2 cm.
Heat 3 tablespoons of sunflower oil in a pan and fry the garlic for about a minute.
Add the chili flakes and stir a few times.
Add the tomato paste and fry for about 3 minutes.
Add the curry powder and some salt and stir for another half a minute.
Add 250 ml of water and bring to a boil. Then let it simmer for 15 minutes over low heat.
Step 3: Mix the vegetables with the tomato sauce
Heat the remaining oil in the pan.
Fry the eggplants until golden brown.
Add them together with the tomatoes, onions, and pointed peppers to the tomato sauce.
Step 4: Make the yogurt sauce
Mix the quark with garlic and salt.
Place the vegetable mixture on a plate and add the quark.
Garnish with fresh and dried mint and serve.
نوش جان ('Enjoy your meal!')
Maryam told us more about the important traditions in the Afghan food culture. Click here to read more about this.
2 pointed peppers
2 medium-sized onions
2 cloves of garlic
1 tsp salt
1 tsp chili flakes
1 tsp curry powder
3 tbsp tomato paste
250 ml water
6 tbsp sunflower oil
100 g quark
1 clove of garlic
1 tsp salt
1 tsp dried mint
1 sprig of fresh mint
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