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Banjaan borani with salted yoghurt

This is a traditional Afghan braised eggplant dish, served with a generous amount of salted, garlic-infused yoghurt. The recipe originates from my mother Farida Ayubi. We share a version of this banjaan dish at our Adelaide Afghan restaurant, Parwana, where we’ve proudly converted many eggplant haters!

The Cook Up with Adam Liaw season 5

Banjaan borani with salted yoghurt Credit: Jiwon Kim

  • serves

    4

  • prep

    15 minutes

  • cook

    20 minutes

  • difficulty

    Easy

serves

4

people

preparation

15

minutes

cooking

20

minutes

difficulty

Easy

level

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Ingredients

  • ¼ cup (60 ml) sunflower oil
  • 1 large brown onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 long green chilli, roughly chopped
  • 2 fresh curry leaves
  • 4 large tomatoes, roughly chopped
  • 2 tsp ground coriander
  • 2 tsp turmeric
  • 1 tsp cumin
  • 2 dried bay leaves
  • 2 tsp salt
  • 2 large eggplants, peeled and diced (3 cm x 4 cm chunks)
  • Ground paprika, to serve
  • 4 mint leaves, to serve
For the salted yoghurt
  • 300 g natural yogurt
  • ¼ cup (60 ml) water
  • 1 tsp salt
  • 1 garlic clove, finely chopped

Instructions

  1. Heat the oil over medium heat in a medium heavy-based saucepan. Add the onion and cook, stirring, for 3-4 minutes, or until softened. Add the garlic, chilli and curry leaves and cook, stirring, for 1 minute, or until fragrant.
  2. Stir through the tomatoes and cook for 3-4 minutes, or until slightly softened, then add the spices, bay leaves and salt.
  3. Add the eggplant chunks and stir well to coat. Cover the saucepan with a lid and allow to cook for 5-7 minutes. The eggplant chunks should start to release some water. Reduce the heat to low and keep covered, stirring occasionally, until the eggplant is cooked.
  4. Meanwhile, in a medium bowl, combine the yoghurt, water, salt and garlic. Whisk well to combine.
  5. To serve, discard the bay leaves from the saucepan. Spoon some garlic yoghurt onto a serving platter and then top with the bajaan borani. Drizzle with the remaining yoghurt then garnish with paprika and mint.

Note

If only large eggplants are available, use 2 large instead of 3 medium.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

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Cultured Creams

Watch the full episode here
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Watch the full episode here
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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published

By Durkhanai Ayubi
Source: SBS



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