Braised eggplant with yogurt dressing (Banjaan borani) from Parwana: Recipes and Stories from an Afghan Kitchen (page 169) by Durkhanai Ayubi and Farida Ayubi and Fatema Ayubi

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Notes about this recipe

  • Kiwibackhome on May 25, 2024

    Classic and delicious. Used canned tomatoes and cooked for 20 mins plus.

  • bwilcox on July 28, 2023

    Oily and delicious

  • Etrnalhope on September 13, 2021

    I've made this a couple times and it was a huge hit both times. Even though the eggplant is deep fried, the eggplant doesn't appear to absorb that much of the oil. I'm left with much of the oil that was there before, which I use for other things. I find that the 10 min. simmer isn't long enough to transform the tomatoes into anything resembling sauce. Both times, I uncovered and boiled to reduce the liquid until the tomatoes no longer held their shape. I'd describe it as very chunky sauce. Good complement to Kabuli Palaw from the same cookbook. I also like it to accompany the Adas Polo recipe from Bottom of the Pot--I might prefer that combo.

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