Borani Banjan (Afghan Aubergine with Tomato and Garlic Yoghurt)
Soft golden aubergine slices simmered in a spiced tomato sauce, topped with cool garlic yoghurt and dried mint.
- Time55 min
- LevelEasy
- Costabout £1.15 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 286kcal
- 19.2gcarbs
- 13.2gof which sugars
- 19.8gfat
- 6.3gsaturates
- 9.2gprotein
- 6.3gfibre
- 1.9gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Salt the aubergine slices lightly and leave them in a colander for 15 minutes, then pat dry with kitchen paper.
15 min - 2
Heat 3 tablespoons of oil in a large frying pan over a medium high heat. Fry the aubergine in batches for 3 minutes each side, until golden, adding more oil as needed. Set aside.
6 min - 3
In the same pan, cook the onion in the last of the oil for 8 minutes until soft. Add the garlic, turmeric and chilli flakes for 1 minute.
8 min - 4
Add the tomatoes and salt and simmer for 10 minutes until thick. Lay the aubergine slices in the sauce, cover and cook gently for 10 minutes.
10 min - 5
Mix the Greek yoghurt with the crushed garlic and a pinch of salt. Spoon it over the aubergine and finish with dried mint. Serve warm with flatbread or rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
