Borani Banjan, also known as eggplant dip, is a traditional Afghan dish that is both delicious and versatile. Made with roasted eggplants, sautéed onions, and garlic, and a blend of aromatic spices, this vegan version of the dish is both flavorful and healthy. The addition of vegan yogurt gives a creamy texture and a tangy note to the dip, while the fresh herbs adds a freshness and complexity to the flavor. Whether you're looking for a new and exciting appetizer to try or simply want to transport your taste buds to the rich flavors of Afghan cuisine, Borani Banjan is sure to impress. This dish is perfect for vegan and gluten-free guests and can be paired with naan bread or any type of flatbread
2 large eggplants
1/4 cup olive oil
1 onion, finely diced
2 cloves of garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 cup plain vegan yogurt
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
Preheat oven to 375°F (190°C).
Cut the eggplants in half lengthwise and place on a baking sheet lined with parchment paper.
Brush the eggplants with olive oil and sprinkle with salt.
Roast for about 30-40 minutes, or until the eggplants are soft and tender.
Allow the eggplants to cool, then scoop out the flesh and mash it into a smooth paste.
Heat the oil in a pan over medium heat. Add the onion and garlic and sauté until softened, about 3 minutes.
Stir in the cumin, turmeric, pepper, and salt and sauté for an additional minute.
Remove from heat and let it cool down a bit.
Mix in the sautéed onion and garlic, vegan yogurt, cilantro, and mint into the eggplant paste.
Taste and adjust seasoning as needed.
Serve chilled or at room temperature, garnished with a sprinkle of chopped herbs on top and with a side of naan bread, or other type of flatbread, this dip is perfect for appetizer.
This vegan recipe of Borani Banjan is a great alternative for traditional one which usually contains yogurt and meat, and is gluten-free. It can also be made with different vegetables like zucchini or carrots for a variation.