Banjaan Borani (Afghan aubergine with yoghurt)

Delightful aubergine dish with the subtle flavours of Afghan cuisine.

Oct 21, 2024

∙ Paid

The menu at Afghan Kitchen never changes. The tiny restaurant in London’s Angel district opened in 1994, and has since been serving a small selection of delicacies from Afghan cuisine.

I lived nearby for a few years. Whilst I did, it was my go-to place for takeout. Simple food, quick and non-fuss service and big flavours. It was my dinner probably once a week on average – maybe more.

The chicken in yoghurt, which I’ve recreated and shared the recipe for earlier, was my usual choice. But having eaten there dozens of times, I’ve tried the full menu. Including, of course, the aubergine with yoghurt.

The combination of tomato, turmeric and chili is one of the flavours that’s distinctive of Afghan cuisine. ot enough to heat, but not so much it burns. Spiced, but not overpoweringly. And always cooled with a little yoghurt. Delicious!

All of that comes through in banjaan borani.

When you start going through the recipe, I know the frying of the aubergines (eggplants) will cause many of you to pause, but I urge you to stick with it. The frying is essential in achieving the silky texture that makes these aubergines so incredibly more-ish. As a bonus, it also makes them so filling they can easily take centre stage in your meal.

(Of course, you can bake it in the oven with less oil, too, but it won’t be as good.)

Serve banjaan borani as is with rice or bread for lunch. If you want to include a little more protein in the meal, add a couple of handfuls of chickpeas to your rice, or serve with a small portion of pan fried lamb alongside.

Hope you enjoy this as much as I do!

Vidar 🧿

PS! If you’re familiar with the Afghan Kitchen restaurant in London, please know that this isn’t an attempt to recreate their version. This is my version of the same dish, based on numerous sources.